Sun Dried Tomato Zucchini Falafel

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Anyone else out there have trouble saying falafel? Or spelling zucchini?
Yes, this recipe is a tongue twister for me! Luckily, it is delicious or I would probably say too much work! LOL!
But seriously, I misspell zucchini every time. And I always want to add an ‘a’ in tomato. One would never think that I actually made it to a few final elementary spelling bee’s if they saw me spell now! Thank goodness for spell check and auto correct. (although auto – correct is sometimes not good either and rather hilarious)
Well, now that we got spelling lessons out of the way, on to falafel! (and if you could here me right now, I just pronounced it super slow…syllable by syllable. Fa-La-Fel.
I feel like I am in that scene from Sound of Music. Fa…a long, long way to run!
Okay, I love Sound of Music – thanks to my older sister (Rachel’s Mom!) who made us dress up like the Von Trapp family children and sing the songs as children.
This recipe!
Happy National Zucchini Day! How are you celebrating it?
Ribbon Zucchini
Spiralized Zucchini
Zucchini Bread
Zucchini Brownies
Zucchini is one of those great summer vegetables that not only goes my many names (summer squash or courgette) but is delicious prepared in so many different ways!
I love it grilled. My kids love it in bread. Win – win for all!
This was my first attempt at any type of falafel EVER. And it turned out great! I wanted it to be healthy – hence the addition of the zucchini. I also wanted it to be baked. Score. This fits all.
And the icing on the cake?
The husband was like, these are good! What are they?
I love him so much.
On to this easy vegan recipe! And be sure to try with the balsamic glaze!
This is especially great if putting these on your vegan salad.

Tag @badtothebowl if you make this, we would love to see the photo and hear from you! 

Sun Dried Tomato Zucchini Falafel

Recipe by Sarah

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

  • Balsamic Glaze:

  • 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)

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