When in the kitchen I love to create dishes that are simple, fast, delicious and of course healthy! I also believe a big part of being healthy is having delicious wholefood available for when hunger strikes or in the mood for a nibble.
My zucchini falafels are both protein and fibre rich, which will have both you and your tummy happy for a couple of hours. To save time you can make the falafel mixture a day ahead and cook when ready or cook the falafels and enjoy them the next day – they are delicious straight, with a little bit of the mint yoghurt sauce or in a pita or salad.
This recipe is Gluten free, Grain free, Dairy free, Vegetarian, Wholefood, High protein and High fibre.
I N G R E D I E N T S
2 cans of organic chickpeas, drained
1 fresh zucchini, grated
2 tablespoons chickpea flour, or flour of choice
Juice of 1/2 lemon
1/2 teaspoon chili powder, or to taste
1/4 teaspoon turmeric powder
Salt and pepper to season
1 cup of unsweetened Greek yoghurt
1 small bunch of mint, chopped
M E T H O D
1. In a food processor, add the chickpeas until roughly chopped. Remove blades and add in zucchini, egg, and remaining ingredients.
2. Using your hands, combine the ingredients. You can add more flour if mixture is too wet.
3. Roll mixture into even balls and flatten. Heat coconut oil in a pan and cook until golden brown.
Roughly chop the mint and stir into fresh Greek yoghurt. Season with salt and pepper if desired.
If you don’t have a food processor you can smash the chickpeas with the back of a fork or using a potato masher.
Add a little extra protein with some crushed sunflower seeds.
Serve with hummus for an extra protein hit or fresh avocado for a good fat boost.
To make the recipe vegan/egg free, swap out the egg for a chia/flax egg.
Health and Happiness,