Inspired by a TV show on ‘Canal Cocina’, I wanted to make a dish very similar to Ijjetkousa. And since I was remembering our trip to Greece, I decided to make Zucchini Falafel. Well, and falafel needs good Pita bread, and at least a couple of dips. So I made whole wheat pita bread, a roasted red pepper and feta dip, and tzatziki.
Recipes for everything will be given in the subsequent posts, but I will give you the recipe for Zucchini Falafel here.
Zucchini – 1 (grated coarsely)
Chickpeas (garbanzo beans) – 1 can (rinsed and drained)
Red onion – 1 (chopped fine)
Green chili – 1 (chopped fine)
Cilantro – a handful
Cumin powder – 1/2 teaspoon
Salt to taste
Breadcrumbs – 1 cup
Oil – 3 or 4 tablespoons
Blend the chickpeas with cumin in the food processor. Put it in a bowl, and add the zucchini, onion, chilies and cilantro. Mix well with a spoon. Taste and season with more salt.
Make small patties, about an inch and a half in diameter. Any bigger, it might not fit in your pita pocket!
Dunk them in breadcrumbs till well coated.
Now traditional falafel is deep-fried, but I decided to shallow-fry.
Heat the oil in a pan and fry the patties on both sides, till golden brown.
Out of the pan and drain on a paper towel.
Serve it with pita bread and dips.
1. Ah but once you have used zucchini, then carrots, potatoes, sweet potatoes are all just around! Make sure if there is too much moisture, squeeze it out, you don’t want it in your mix.
2. If dunking in breadcrumbs every time is a big chore for you, mix in the bread crumbs. Just start with 1/2 the quantity and take it from there, because you don’t want them to dry out your falafel too much.
3. If you don’t want to make a meal out of the falafels, just serve them as is with a bit of greek yogurt!