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!
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) .