Description
This Baked Zucchini Falafel with Mint recipe is easy alternative to fried falafel made using pantry staples like chickpeas and oats combined with fresh zucchini, mint, basil, garlic, lemon juice. They are perfect to add to any power bowl recipe or eat on their own. They are gluten-free and vegan.
Ingredients
- 1 can chickpeas (garbanzo beans), (drained + rinsed)
- 1/2 cup gluten-free quick oats
- 1/2 cup mint leaves, (loosely packed)
- 1 teaspoon fresh basil leaves
- 1/2 teaspoon salt
- pinch pepper
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1 tablespoon raw sunflower seeds
- 1 cup shredded zucchini
Optional
- 1 tablespoon hemp seeds, (shelled)
Instructions
Preheat the oven to 375 degrees F. In a blender/food processor, add the drained and rinsed chickpeas, oats, mint leaves, basil, salt, pepper, garlic, lemon juice, nutritional yeast, sunflower seeds, and hemp seeds (if using). Pulse the mixture until combined enough to stick together into patties but not mushy (you don't want to make hummus).
Spoon the mixture into a large bowl, then add the shredded zucchini. Mix with a spatula to combine.
Line a baking sheet with parchment paper, and form the patties using your hands. If the mixture doesn't stick together, you can add a tablespoon of water and mix. Place on the baking sheet. Repeat until all the mix is gone, then bake for 20 minutes, flipping half way through.
Notes
* Recipe inspired from Making Thyme for Health
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Lunch & Dinner
Nutrition
- Serving Size: 12 falafel patties