Easy Vegan Zucchini Falafel with Sun Dried Tomatoes

If you’re looking for a creative way to use up fresh zucchini while adding a Mediterranean-inspired twist to your dinner table, these Sun Dried Tomato Zucchini Falafel are the perfect recipe.

Traditional falafel is loved for its crispy exterior and hearty chickpea base, but this version takes things a step further by incorporating shredded zucchini for extra moisture and nutrition, along with tangy sun-dried tomatoes and fresh basil for bold, savory flavor in every bite.

Whether your garden is overflowing with zucchini or you simply picked up a few at the farmers’ market, this recipe transforms the vegetable into a satisfying plant-based meal that’s anything but ordinary. Packed with fiber-rich chickpeas, fresh zucchini, herbs, and sun-dried tomatoes, these falafel offer plenty of satisfying flavor while providing a wholesome vegan meal everyone can enjoy.

So if you’re already a lifelong falafel fan or trying homemade falafel for the first time, this recipe is perfect for beginners and seasoned cooks. Once you taste the combination of sweet zucchini, savory herbs, and bright sun-dried tomatoes wrapped up in a perfectly crisp bite, you’ll understand why this version has become one of our favorite ways to enjoy fresh summer produce.

Ingredients You’ll Need

One of the reasons this recipe works so well is that every ingredient comes together to create a flavorful falafel that’s crispy, tender, and oh-so-delicious! Here’s a quick look at what you’ll need to make it happen:

Falafel:

• Chickpeas
• Zucchini
• Sun Dried Tomatoes
• Fresh Basil
• Panko Breadcrumbs
• Garlic
• Seasonings: Italian Seasoning, Oregano, Salt & Pepper

Balsamic Glaze:

• Balsamic Vinegar
• Maple Syrup
• Soy Sauce
• Dijon Mustard
• Garlic Powder
• Onion Powder

The balsamic glaze is optional, but it makes for a great, slightly sweet pairing for the savory falafel.

Measurements for each ingredient, along with instructions for making Sun Dried Tomato Zucchini Falafel, are in the printable recipe card below.

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Printable Sun Dried Tomato Zucchini Falafel Recipe Card

Full of flavor and topped with a balsamic glaze, this sun dried tomato zucchini falafel is a tasty twist on classic falafel!

Prep Time30 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Appetizer, main dish

Keyword: Sun Dried Tomato Zucchini Falafel

Servings: 10 Servings

Ingredients

Sun Dried Tomato Zucchini Falafel:

• 1 ¼ cups zucchini, finely grated
• 1 tsp salt
• 1 cup chickpeas, drained
• ½ cup sun dried tomatoes
• ½ cup fresh basil, chopped
• ¼ cup Panko breadcrumbs
• 1 tsp garlic, minced
• ½ tsp salt
• ½ tsp oregano
• ½ tsp Italian seasoning
• ¼ tsp black pepper

Balsamic Glaze:

• ¼ cup balsamic vinegar
• 1 tsp maple syrup
• 1 tsp soy sauce
• 1 tsp dijon mustard
• ½ tsp garlic powder
• ½ tsp onion powder
• pinch of black pepper

Instructions

Falafel:

• Preheat the oven to 400℉. Line a large rimmed baking sheet with parchment paper.
• Place the grated zucchini in a strainer over a bowl. Sprinkle it with 1 tsp of salt and toss to coat. Let sit for 10-15 minutes to draw out the water.
• While the zucchini is draining, place the chickpeas, sun dried tomatoes, and chopped basil in the food processor. Pulse until the everything is combined (there may be a few chunks of tomato that don't get fully ground up, and that's okay).
• After 10-15 minutes, wrap the zucchini in a clean, dry kitchen towel or paper towels and squeeze out any remaining water, then add it to the food processor with the rest of the falafel ingredients (breadcrumbs, garlic, and seasonings).
• Pulse the mixture a few times until everything is combined. If you mixture seems too moist, add some additional breadcrumbs.
• Roll the mixture into small balls (mine were about the size of a golf ball). Place them onto the prepared pan. Bake for 20 minutes. Flip them and bake 20 minutes more. While they bake, make the balsamic glaze!

Balsamic Glaze:

• Combine all the ingredients in a small saucepan over medium heat. Bring to a boil, then lower the heat to a simmer. Continue to stir constantly until mixture starts to thicken (about 4-5 minutes) .

Tips for Crispy Falafel Every Time

Everyone loves falafel with a crispy outside and a soft, flavorful center. While this recipe is straightforward, a few simple techniques will help you get consistently delicious results.

Don’t Over-Process the Mixture

Pulse the mixture in the food processor until everything is well combined, but it’s okay to still have small chunks. The mixture should still have a little texture. If it’s blended until completely smooth, the falafel can become dense instead of light and tender.

Remove as Much Zucchini Moisture as Possible

This is the single most important step for crispy baked falafel. Less moisture means better browning and a firmer texture. See the steps in the section below for a more in-depth look.

Chill the Mixture if Needed

If the mixture feels too soft to shape, refrigerate it for 20 to 30 minutes. Chilling helps the breadcrumbs absorb moisture, making shaping much easier.

Brush/Spray the Falafel with Oil

Brushing or spraying a light coating of olive oil on the falafel before they go in the oven can help create a beautifully golden crust while still keeping the recipe much lighter than traditional fried falafel.

Keep Them Small and Even

Smaller falafel cook more evenly and develop a crispier exterior before the center becomes overcooked.

Following these simple tips will help you achieve falafel that are crisp on the outside, tender inside, and packed with flavor in every bite.

Delicious Recipe Variations

This is an easy recipe to customize with different herbs, spices, vegetables, etc., so it feels like a fresh, new recipe every time you make it!

Here are some of my favorite variations:

• Make it Spicy: Add crushed red pepper flakes, cayenne pepper, or a diced jalapeño for a little extra heat.
• Add More Herbs: Swap some of the basil for fresh parsley, cilantro, dill, or mint to create a different flavor profile.
• Make it Gluten-Free: Replace the Panko breadcrumbs with your favorite gluten-free breadcrumbs or gluten-free oat flour.
• Air Fryer Version: Cook the falafel in an air fryer for an extra-crispy exterior with very little oil. Be sure not to overcrowd the basket, and cook in batches if necessary.
• Add Cheese: If you’re not following a vegan diet, crumbled feta cheese adds a delicious salty richness that pairs beautifully with the flavors in this recipe.
• Change the Veggies: Try mixing in finely grated carrots, spinach, kale, or roasted red peppers for added color, nutrition, and flavor.

No matter which variation you choose, the combination of chickpeas, zucchini, herbs, and sun-dried tomatoes creates a versatile base that welcomes creativity.

What to Serve with Sun Dried Tomato Zucchini Falafel

Whether you’re serving these falafel as the main course or as part of a larger spread, there are countless delicious ways to enjoy them.

For a classic Mediterranean meal, tuck the falafel into warm pita bread with crisp lettuce, sliced tomatoes, cucumbers, red onion, and a generous drizzle of tahini sauce or hummus. Or if you’re looking for something lighter, try serving the falafel over a large salad.

Other delicious serving ideas include:

• Add it on top of grain bowls or Buddha bowls
• Stuffed into wraps with spinach, cucumbers, and hummus
• Served alongside roasted potatoes or sweet potato fries
• Added to a Mediterranean-inspired platter with olives, pita, hummus, baba ganoush, and fresh vegetables
• Paired with roasted veggies like zucchini, eggplant, cauliflower, or Brussels sprouts
• Served over rice with grilled vegetables
• Crumbled over a chopped salad for extra protein and texture
• Enjoyed as an appetizer with several dipping sauces
• Packed into lunchboxes with fresh vegetables and a small container of dipping sauce (these containers are perfect for packing sauces in your lunch box!)

No matter how you serve them, these baked falafel are flavorful enough to stand on their own or pair beautifully with a wide variety of fresh vegetables, grains, and sauces.

Storage & Freezing Instructions

This falafel recipe is ideal for meal prep because it keeps its flavor and texture for several days, making healthy lunches and quick dinners incredibly convenient.

To store leftovers, allow the falafel to cool completely, then place them in an airtight container. They will keep in the fridge for up to 4 days or in the freezer for up to 3 months.

For the best results when freezing, arrange the cooled falafel in a single layer on a baking tray and freeze for 1-2 hours before transferring to a freezer-safe bag or container.

Falafel FAQs

For more falafel questions or comments, write to us below!

Why Are My Falafel Falling Apart?

The most common reason for this is too much moisture in the mixture. Be sure to squeeze as much liquid as possible from the shredded zucchini and thoroughly drain your chickpeas before processing. If the mixture still feels wet, mix in an additional tablespoon or two of breadcrumbs until it’s easier to shape.

Can I Make These Gluten-Free?

To make these gluten-free, you just need a simple substitution: gluten-free breadcrumbs. Simply substitute in your favorite brand (I love the texture of these gluten-free Panko breadcrumbs). Everything else in the recipe is naturally gluten-free, but always double-check ingredient labels to be safe.

Can I Air Fry These Instead of Baking?

Air frying is a great cooking alternative that is faster and creates an even crispier exterior. Cook them in a single layer and avoid overcrowding the basket for the best results.

Can I Freeze Uncooked Falafel?

This is a great option for last-minute freezer meals when weeks are busy! Shape the falafel, freeze them on a baking sheet until solid, then transfer them to a freezer-safe container. Bake directly from frozen, adding a few extra minutes to the cooking time.

Thoughts on Falafel

With the combination of chickpeas, zucchini, herbs, and sun-dried tomatoes, these Sun Dried Tomato Zucchini Falafel create a nutritious and tasty meal packed with fresh Mediterranean flavors.

Whether you’re serving them in pita sandwiches, layering them into grain bowls, topping a fresh salad, or enjoying them as a snack with hummus or tahini sauce, they’re an easy addition to your weekly meal rotation. They’re also a fantastic way to use an abundance of summer zucchini without making another loaf of zucchini bread.

Don’t forget that the key to success is removing as much moisture from the zucchini as possible before mixing your ingredients. That one simple step helps create falafel that bakes beautifully, with a crisp exterior and a soft, flavorful center, every time.

If you enjoy meal prepping, you’ll love that these falafel freeze well and reheat easily, making them perfect for busy weekdays. Simply make a double batch, and you’ll have healthy lunches or quick dinners ready whenever you need them. All the more reason to start cooking this recipe now!

Connect with Us!

If you give this recipe a try, we’d love to hear how you served your falafel. Did you add your own herbs or spices? Pair them with your favorite sauce? Share your experience in the comments below!