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🥗 Spicy Falafel with Zucchini Orzo Salad and Lemon Yogurt

630 kcal · 30 min · 4 servings

Spicy Falafel with Zucchini Orzo Salad and Lemon Yogurt Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the chickpeas in a sieve and rinse them under running water. Let them drain well afterwards.
  2. 2. Rinse the lemon under hot water. Grate the zest from one half thinly and squeeze out the juice.
  3. 3. Halve a clove of garlic, peel it, and dice half of it finely.
  4. 4. Peel the shallot and chop it finely.
  5. 5. Wash the parsley, pat it dry, remove the stems, and chop it coarsely.
  6. 6. Place the chickpeas, shallot, diced garlic, lemon zest, 1 tablespoon of lemon juice, about three quarters of the parsley, and Ras el Hanout in a bowl.
  7. 7. Puree the ingredients in the bowl to form a mixture.
  8. 8. Season the mixture with salt and pepper to taste.
  9. 9. Separate the eggs and add only the yolk to the chickpea mixture.
  10. 10. Add the flour and knead everything well.
  11. 11. Place the mixture in the refrigerator to rest.
  12. 12. Bring about 2 liters of salted water to a boil in a pot.
  13. 13. Cook the Kritharaki (small rice-shaped pasta) in it for about 10 minutes.
  14. 14. Drain the pasta in a sieve afterwards.
  15. 15. Wash the zucchini and cut off the ends.
  16. 16. Cut the zucchini into small cubes.
  17. 17. Chop the remaining garlic coarsely.
  18. 18. Wash the cherry tomatoes and halve them.
  19. 19. Heat 2 tablespoons of oil in a pan over medium heat.
  20. 20. Fry the zucchini with the garlic for about 3 minutes until golden brown.
  21. 21. Mix the drained Kritharaki in a bowl with the tomatoes, the zucchini-garlic mix, and the remaining parsley.
  22. 22. Add 2 tablespoons of oil.
  23. 23. Season the salad with 1 tablespoon of lemon juice, salt, pepper, and sugar.
  24. 24. Season the yogurt in a cup with a little lemon juice, salt, pepper, and sugar.
  25. 25. With damp hands, form patties about 1.5 centimeters thick from the chickpea mixture.
  26. 26. Clean the pan and heat 4 tablespoons of oil in it over high heat.
  27. 27. Bake the falafel for about 3 minutes on each side until golden brown.
  28. 28. Let the falafel drain on kitchen paper.
  29. 29. Plate the falafel together with the Kritharaki salad and the yogurt.
  30. 30. Serve the dish and enjoy your meal!

Nutrition per serving