Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Zucchini and chickpea baked falafels

print
Ingredients: 

1 medium zucchini, shredded
1 cup canned chickpeas, rinsed (Most recipes call for soaking dry chickpeas overnight, which I’ve read, helps hold the falafels together. I’m into quick meals, and have found that the flour keeps them together just fine)
½ large yellow onion, roughly chopped
4 tablespoons fresh parsley leaves
4 cloves of garlic
1½ teaspoons salt
¾ teaspoon cayenne
2 teaspoons ground cumin
1 teaspoon paprika
Juice of 1 lemon
1 egg
1½ teaspoons baking powder
6-8 tablespoons whole wheat pastry flour (just enough so you can form a patty from the mixture)
Olive oil spray for baking
Serve in whole wheat pita bread with: tahini (our favorite brand), lettuce, tomato, and avocado.


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 

Next Recipe

Kept by

1st Keep
MLCookingFun's picture
MLCookingFun

Top Recipe Keepers





Share with Facebook