Zucchini Chickpea Falafel
1 large zucchini, shredded (about 2 cups)
28 oz. can chickpeas, drained and rinsed (or 4 cups)
1/2 medium red onion, shredded
1/2 cup breadcrumbs
1/4 cup ground flax seed
Handful parsley, chopped
1 Tablespoon lemon juice
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and Pepper
In a food processor, use the shredding disc to shred the zucchini and onion. Transfer to a strainer and allow to drain, pressing with a wooden spoon or spatula to remove excess liquid.
In a food processor fitted with a metal blade, combine chickpeas, breadcrumbs, flax seed, egg, parsley, lemon juice, cumin, cayenne, salt and pepper. Pulse until mixed.
Add in zucchini and onion and pulse until combined and mixture sticks together when pressed.
I baked these at 400 degrees for 30 minutes, flipping halfway through. I think they would also be good pan fried in a little olive oil.
Served on top of a greek salad, with an unpictured yogurt sauce for dipping. Plain greek yogurt, finely chopped cucumber, lemon juice, dill and salt and pepper. And hot sauce, of course.