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Garlic lemon roasted zucchini falafel served on a plate

Garlic Lemon Roasted Zucchini Falafel

A light and flavorful plant-based dish combining roasted zucchini and zesty lemon, perfect for healthy eating.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups zucchini, grated Squeeze well to remove excess moisture.
  • 1 cup chickpeas, rinsed and drained
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup almond flour (or any low-carb flour) Substitute with chickpea or oat flour if desired.
  • Olive oil for roasting

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, mix together the grated zucchini, chickpeas, minced garlic, lemon juice, cumin, paprika, salt, pepper, and parsley.
  3. Stir in the almond flour until everything is well combined.
  4. Form the mixture into small patties or balls and place them on a baking sheet lined with parchment paper.
  5. Drizzle with olive oil.
Baking
  1. Bake for about 25-30 minutes, flipping halfway through, until they are golden and crispy.
  2. Serve warm, with your favorite dipping sauce if desired.

Notes

Leftover falafel can be stored in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through. For a spicier kick, add a pinch of red pepper flakes or cayenne pepper to the mixture. Don't skip the flipping step while baking to ensure even crispiness.