Chickpea and zucchini falafel

This recipe is a variation of a traditional keftes (meatball) cooked by people of Rhodes island, a keftes uniting West with East. Chickpeas are boiled and mashed, then mixed with tahini and twisted with zucchini resulting in a new kind of greek zucchini balls. In a nutshell, something in-between humus and greek zucchini balls that shows the way to an amazingly delicious result. Fry it (as tradition has it) or bake it in the oven for a healthier alternative!

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Ingredients

  • 250 g boiled chickpeas
  • 250 g zucchini
  • 2 tablespoons tahini
  • 3 cloves of garlic cut into thin slices
  • 1 onion cut into small cubes
  • 1 bunch of fresh coriander (minced)
  • 1 teaspoon hot paprika
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • Salt and pepper
  • Olive oil for sautéing

Instructions

  • Use the vegetable slicing surface of a box grater to grate zucchini. Then, place it in a colander.
  • Add salt to the zucchini and allow its liquids to drain through the colander. Press it with your hands to get all the liquid out of it.
  • Over fairly high heat, preheat a non-stick frying pan covered with a tablespoon of extra virgin olive oil. Then add the onion and the garlic.
  • Sauté them until they become golden brown.
  • Add the zucchini and allow to sauté for one minute.
  • Remove from heat.
  • In a blender, place all ingredients and blend until they become one.
  • Add salt to taste.
  • Use a spoon or an ice cream scoop to shape mini “meatballs”.
  • Bake for 20 minutes over 180° C in a properly preheated oven. At halftime, flip them over to cook their other side.
  • Alternatively, sauté both sides using a bit of olive oil in a non-stick frying pan.
TIP: Serve with baby potatoes souvlaki. Cook potatoes in salted water, then thread them onto the skewers and finally roast them on the grill.

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