How ‘Greek-style’ this courgette/zucchini falafel actually is, I have no idea. Still, the zucchini base, the chickpea/garbanzo bean addition, and the yogurt-cucumber serving sauce made me think of one hot summer I spent in Greece a long time ago, enjoying amazing home-cooked food!
Ingredients
Servings 15 fritters
- 4 cups grated courgette/zucchini 560 g
- 1 teaspoon salt plus extra to taste 4 tablespoons freshly chopped parsley leaves
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ cup gram flour chickpea/garbanzo bean flour 80 g
- freshly ground black pepper
- olive oil for shallow frying
Nutritional Facts
Nutrition Facts
Greek-Style Falafel Fritters
Amount per Serving
Calories
22
% Daily Value*
Fat
0.4
g
1
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.1
g
Sodium
160
mg
7
%
Potassium
122
mg
3
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
68
IU
1
%
Vitamin C
6
mg
7
%
Calcium
8
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Put the grated courgette in a bowl, add the 1 teaspoon salt, mix well and let sit for 10 minutes.
- Squeeze out most of the courgette juice and discard. Add the parsley, turmeric, cumin, coriander, flour, pepper, and more salt to taste, then quickly mix with a spatula.
- With the help of a small round cookie cutter or a measuring tablespoon, form 14–16 even-sized patties and flatten them down a bit.
- Heat a non-stick frying pan/skillet over medium heat, add a little olive oil, and fry the falafels for 3–4 minutes on each side until golden brown.
- Serve with tzatziki sauce, lemon wedges, coriander, and flatbreads, or whichever way you like!
Notes
Serving Suggestions:
Tzatziki
lemon wedges
freshly chopped coriander/cilantro
flatbreads
Photos and recipes courtesy of Falafel by Dunja Gulin, published by Ryland Peters & Small ($16.65) Photography by Tim Atkins © Ryland Peters & Small
