Zucchini falafel with tzatziki - vegetarian
Time
Preparation time: 20 min.
Cooking or baking time: 8 min.
Total preparation time: 28 min.
Vegetarian zucchini falafel with tzatziki for 2 persons
ingredients
- 1 to 2 courgettes, grated and the liquid squeezed out
- 2 x 400 g cans of chickpeas, drained and rinsed off
- 3 tablespoons flour
- 2 tbsp Harissapaste
- a little cut coriander leaves
- 2 garlic cloves, pressed
- 1 untreated lemon, attrition and juice
- 2 tbsp sunflower oil
For the tzatziki
- 6 tbsp Greek yogurt
- 1 tbsp olive oil
- 1 handful of cut mint leaves
preparation
- Wrap the grated zucchini in a clean cloth and squeeze out the liquid.
- Chop the chickpeas, flour, harissa, coriander leaves, a clove of garlic, lemon, some salt and pepper thoroughly in a blender or food processor and mix together. Add half of the zucchini rasp and mix only briefly to mix everything.
- Form the mass into 12 falafel balls and press gently flat. Roast in the pan with sunflower oil (about 3 minutes on each side) until golden brown.
- Meanwhile, mix the other half of the zucchini grater with the yoghurt, a pressed clove of garlic, a little olive oil, lemon juice and the mint leaves and season with salt and pepper.
- Serve falafel still warm with the tzatziki.
If you do the falafel in advance, simply refrigerate for up to two days, then warm in the oven for 10 minutes.
