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🥗 Crispy Zucchini Falafel with Roasted Vegetables and Fresh Salad

410 kcal · 30 min · 4 servings

Ingredients

• Canned chickpeas 265 g
• Zucchini 1 pc.
• Salt pinch
• Organic lemon 1 pc.
• Garlic cloves 1 pc.
• Shallots 1 pc.
• Wheat flour, Type 405 2 tbsp
• Carrots 6 pc.
• Olive oil 2 tbsp
• Cinnamon pinch
• Beet syrup 1 tsp
• Salad mix 150 g
• Parsley, fresh 15 g
• Dill, fresh 20 g
• Soy yogurt 200 g
• Pepper, black ground pinch
• Oil 6 tbsp

Instructions

1. 1. Turn on the oven and set it to 200 degrees Celsius with top and bottom heat.
2. 2. Pour the chickpeas into a sieve and let the water drain off.
3. 3. Wash the zucchini thoroughly.
4. 4. Cut off the hard ends of the zucchini.
5. 5. Coarsely grate the zucchini flesh into a bowl.
6. 6. Sprinkle some salt over the grated zucchini.
7. 7. Wash the lemon under running water.
8. 8. Finely zest about one teaspoon of the lemon peel.
9. 9. Cut the lemon in half.
10. 10. Squeeze the juice out of the lemon.
11. 11. Peel the garlic.
12. 12. Finely chop the garlic.
13. 13. Cut the shallot in half.
14. 14. Remove the outer skin of the shallot.
15. 15. Finely chop the shallot.
16. 16. Put the chickpeas, shallot, garlic, lemon zest, two tablespoons of lemon juice, and the flour into a tall container.
17. 17. Blend the ingredients into a fine mixture.
18. 18. Squeeze the zucchini firmly with your hands to remove the liquid.
19. 19. Pour away the released juice.
20. 20. Mix the zucchini with the chickpea mixture.
21. 21. Place the mixture in the refrigerator to chill it.
22. 22. Wash the carrots.
23. 23. Peel the carrots.
24. 24. Cut the carrots lengthwise into quarters or eighths, depending on their size.
25. 25. Line a baking sheet with parchment paper.
26. 26. Place the carrots on the baking sheet.
27. 27. Drizzle olive oil over the carrots.
28. 28. Sprinkle cinnamon over the carrots.
29. 29. Add some beet syrup.
30. 30. Mix the carrots well with the spices and oil.
31. 31. Place the tray in the oven.
32. 32. Roast the carrots for about 20 minutes.
33. 33. Wash the salad.
34. 34. Let the salad drain in a sieve.
35. 35. Wash the parsley.
36. 36. Wash the dill.
37. 37. Shake the herbs dry.
38. 38. Remove the thick stems from the herbs.
39. 39. Finely chop the herbs.
40. 40. Put the soy yogurt into a bowl.
41. 41. Mix the soy yogurt with the chopped herbs.
42. 42. Season the soy yogurt mixture with lemon juice.
43. 43. Salt the mixture to taste.
44. 44. Pepper the mixture to taste.
45. 45. Wet your hands with some water.
46. 46. Take a portion of the chickpea mixture.
47. 47. Form a flat patty with a diameter of about 1.5 centimeters.
48. 48. Repeat this with the rest of the dough.
49. 49. Put oil in a pan.
50. 50. Heat the oil on high heat.
51. 51. Place the falafel patties in the hot pan.
52. 52. Fry the falafel for about 3 to 4 minutes on one side until golden brown.
53. 53. Turn the falafel and fry them on the other side until golden brown as well.
54. 54. Mix the drained salad with the herb soy yogurt mixture.
55. 55. Take the carrots out of the oven.
56. 56. Salt the oven carrots.
57. 57. Place the carrots, salad, and falafel on the plates.
58. 58. Enjoy your meal!

Nutrition per serving

• kcal: 410
• Protein: 15 g · Fett/Fat: 22 g · Carbs: 41 g