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Sun Dried Tomato Zucchini Falafel
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Sun Dried Tomato Zucchini Falafel

Full of flavor and topped with a balsamic glaze, this sun dried tomato zucchini Falafel is untraditional but features amazing taste!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: main dish
Keyword: Sun Dried Tomato Zucchini Falafel
Servings: 10 Servings
Calories: 60kcal
Author: Sarah Hayes

Ingredients

Sun Dried Tomato Zucchini Falafel

  • 1 1/4 cups zucchini , finely grated
  • 1 teaspoon salt
  • 1 cup chickpeas
  • 1/2 cup sun dried tomatoes
  • 1/2 cup fresh basil , measured then chopped
  • 1/4 cup Panko breadcrumbs , gluten free if needed
  • 1 teaspoon garlic , minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic pepper

Balsamic Glaze

  • 1/4 cup balsamic vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon soy sauce , or amino acides
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • pinch of pepper

Instructions

Falafel Directions

  • Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
  • Next, place your zucchini in a strainer over a bowl and sprinkle the 1 tsp of salt on it. Swish it around. And let sit for at least 15 minutes to draw out the water. DO NOT SKIP THIS STEP - or you will have mushy falafel.
  • While you wait for the zucchini to de-water, place chickpeas, sun dried tomatoes and chopped basil in food processor. Process until ground up (there might be a few chunks of tomato that don't full get ground up- this is okay, but be sure your chickpeas or mush consistency). Place food processor ingredients in mixing bowl. Add remaining ingredients and stir. If it has been 15 minutes, squeeze out the remaining water in your zucchini (use a paper towel or kitchen towel) and then add to the chickpea mixture and mix really well. If you mixture seems too moist, add some additional breadcrumbs.
  • Roll mixture into small balls (mine were about the size of a truffle). Place on prepared pan. Bake for 20 minutes. Flip them and bake 20 minutes more. While they bake, make the balsamic glaze!

Balsamic Glaze

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

To Serve

  • Serve falafel with glaze drizzled on them or use as a dipping sauce. I love to serve mine over some fresh greens!
  • This will store well in the refrigerator although they will not be as crispy. These also freeze well, but again will not be as crispy after thawed.

Nutrition

Calories: 60kcal