Sun dried tomato zucchini falafel combines fresh garden zucchini with savory sun dried tomatoes. Then it is packed together with chickpeas into a small falafel bite that is perfect for a vegan dinner!
Ingredients in Sun Dried Tomato Zucchini Falafel
If you have garden zucchini that grew too big, this recipe is a perfect way to use that ginormous zucchini! I hate seeing food go to waste and I also love a good deal. So when I see garden stands in my rural area giving away their too big zucchini for FREE, I definitely stop and grab a few!
There are many ways to use up garden zucchini that grew too big. You could shred it and use it in Zucchini Bread or you could even just shred it, freeze it and then use it in smoothies. I love using it both those ways! I always remove the seeds though before shredding ginormous zucchini as they can make the end result of your hard work in making a zucchini recipe taste bitter.
Another way to use your garden zucchini that grew too big is to make these vegan sun dried tomato zucchini falafel! The addition of zucchini to the falafel keeps them moist and delicious. Adding savory sun dried tomatoes gives the falafel an intense sweet taste that is perfect with the tart balsamic glaze. Here are the ingredients you need for this plant based falafel recipe:
- Sun Dried Tomatoes
- Fresh Basil
- Breadcrumbs (Gluten Free if needed)
- Italian Seasoning
If you make the balsamic glaze for these (it really does pair perfectly!) you will need:
- Balsamic Vinegar
- Maple Syrup
- Soy Sauce (Gluten Free if needed)
- Dijon Mustard
- Garlic Powder
- Onion Powder
The balsamic glaze that goes with these sun dried tomato zucchini falafel is optional but it is a great pairing of sweet in the falafel with tart in the balsamic glaze.
How to Make Sun Dried Tomato Zucchini Falafel
This falafel recipe is easy to make but you will need a few kitchen essentials such as:
- Food Processor
- Mixing Bowl
- Large Rimmed Baking Pan
The food processor you will use to both shred your zucchini and process your ‘falafel’ chickpea mixture.
I recommend to first shred your zucchini in the food processor as you will need to strain the zucchini with salt over a bowl to remove excess water from the zucchini. Do not skip this step, if you do not remove the excess water your falafel will be too messy to make into falafel bites!
After your zucchini is straining, put your chickpea mixture together in the processor. The falafel mixture will include your chickpeas, fresh basil and sun dried tomatoes. Place your falafel mixture into a large bowl, add your shredded zucchini, breadcrumbs and additional spices. Next, make your falafel into small bite sized ‘balls’ or patties. I like small bites, but you might prefer patti sized falafel. Bake your falafel and while you wait, make your balsamic glaze!
For the glaze, combine all ingredients in a saucepan and heat slowly over low heat until it becomes a balsamic reduction.
How to Serve Your Plant Based Falafel
I love to serve these falafel over a fresh bowl of arugula or spinach and top it with the balsamic glaze. I often pair them with some roasted sweet potatoes and grilled zucchini. They would also be delicious served with a grilled portobello mushroom.
You could also eat them by themselves! Or in a pita wrap. There are multiple ways to enjoy this zucchini sun dried tomato falafel.
This falafel recipe will stay fresh in the refrigerator for 3 – 5 days. They will not be as crisp when you reheat them and may crumble a bit due to the chickpeas and breadcrumbs in them. Reheating on the stove in a pan, will help get them crisp again.
I have also froze these! Again, once they are thawed, they may crumble a bit when you reheat in the microwave. Use the stovetop to get them crispy. Or just reheat and mix into a salad!
If you make this recipe we would love to know! Tag @badtothebowl on social media.
Sun Dried Tomato Zucchini Falafel
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
- 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
- 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!
- 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)
- 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.