MAKES ABOUT 12 FALAFELS
Falafels are delicious, but traditionally they are deep-fried and bean heavy and are best enjoyed on special occasions. Our family loves to eat them often, so we came up with this lighter variation. We use zucchini in lieu of beans and just a bit of oil to fry them. These falafels are high in protein and packed with nutrients. You can make Hella Falafels regularly, without any guilt. They disappear quickly whenever we have a Mediterranean night at our house. They’re so satisfying and flavorful!
1 cup garbanzo bean flour
1 tsp. cumin
1 tsp. Himalayan pink salt
1 tsp. oregano
½ tsp. baking soda
2 medium zucchini
½ cup shredded fresh basil
1 tsp. minced garlic
½ cup olive oil
2 Tbsp. grape-seed or coconut oil
Toppings of choice (optional)
1 In a medium-size bowl, place the garbanzo bean flour, cumin, salt, oregano, and baking soda and stir together until they are combined.
2 Grate the zucchini into a bowl. Squeeze out the excess water with your hands. Add 2 cups of the grated zucchini to the dry mixture and mix together thoroughly.
3 Mix in shredded fresh basil, minced garlic, and olive oil, combining until a dough forms. On a clean, dry work surface, roll dough into 1-inch balls and then flatten them like pancakes with a spatula.
4 Heat a large nonstick pan on high and add 2 Tbsp. grape-seed or coconut oil. Place the falafel pancakes in the hot oil and fry for 1 minute on each side, or until golden brown. We like to press the falafels down with a spatula once we have flipped them. This way the zucchini gets cooked really well.
5 Serve with a salad or in a pita, with toppings like Magic Tahini Sauce, chopped tomatoes, kalamata olives, and chopped cucumbers.
