Taste of the Middle East

30 Jul
Zucchini Falafels

1/2 pound grated zucchini
1-14oz can chickpeas, drained
1 red onion, chopped
½ teaspoon smoked paprika
½ teaspoon Mrs. Dash Table Blend
½ teaspoon garlic powder
½ teaspoon baking powder
1 egg
Bread crumbs

  1. If you are soaking your own beans, do so over night and cook as directed on the bag.
  2. Place the onion, spices, and baking powder in a food processor and pulse until finely chopped.
  3. Add in the zucchini and chickpeas and pulse again to begin to break up the mixture.
  4. Place the mixture into a bowl, add a lightly whisked egg and stir it through. The mix will be soft. Add just enough breadcrumbs to create a malleable mix.
  5. Take small amounts of the mix and roll into balls or for a quicker and more even result, use a small ice cream scoop to form the falafel.
  6. Roll each ball in breadcrumbs and set them aside. You can store these in the refrigerator or on paper towels if you aren’t cooking them right away.
  7. To cook, either shallow or deep fry until golden and heated through. Drain on paper towels and eat when hot.

Alternate Cooking method (I have not yet tried this, but hope to do so soon! I will let you know how they turn out)

  1. Take a baking tray and line it with baking paper or silicon sheet. Drizzle oil on the paper and spread it roughly over the paper. Add the balls and roll them around to moisten.
  2. Bake in a preheated 350°F oven for at least 30 minutes – check after 10 minutes and give them a shake to turn them over.
  3. Check again at 20 minutes and rearrange if necessary.
  4. Continue checking every 10 minutes until they golden. You will notice that oil will be released as they cook so once they are done, place them on kitchen paper to remove any excess oil


Salad Ingredients
1/2 tsp dried parsley
1/2 tsp dried mint
1/2 cup soaked Bulgar
1/2 pint cherry

Dressing Ingredients
Juice of a small lemon
1/2 teaspoon allspice powder
1/2 teaspoon ground cinnamon
salt and freshly ground pepper
olive oil


  1. Soak the bulgar a s directed on the package. A quick soak method is to place equal parts of bulgar and water in a container and let stand at room temp for 1 hour.
  2. To prepare dressing: Place the ground allspice and cinnamon into a bowl and add the lemon juice along with the salt and pepper. Stir until the spices have almost dissolved and then begin to whisk in the olive oil until a thick emulsion has formed. You can add more or less as needed.
  3. To prepare the salad: Place the bulgar in a large bowl. Add the parsley and mint and mix throughouly. Cut the tomatoes in half, squeeze out the seeds and then cut into a small dice. Add the tomatoes to the bowl. Add the dressing a spoonful at a time until the grains are well moistened.
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Posted by on July 30, 2008 in Grains, Vegetarian


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