Tag @badtothebowl if you make this, we would love to see the photo and hear from you!
Sun Dried Tomato Zucchini Falafel
Full of flavor and topped with a balsamic glaze, this Falafel is untraditional but features amazing taste!
1 1/2 cups finely grated zucchini
1 tsp salt
1 cup chickpeas
1/2 cup sun dried tomatoes
1/2 cup of basil leaves (measure then chop)
1/4 cup of breadcrumbs (I used Glutino)
1 tsp minced garlic
1/2 tsp salt, oregano and Italian seasoning
1/4 tsp garlic pepper
1/4 cup balsamic vinegar
1 tsp maple syrup
1 tsp soy sauce
1 tsp dijon mustard
1/2 tsp garlic powder
1/2 tsp onion power
pinch of pepper
- 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)