Crispy Zucchini Falafel Bowls with Lemon Herb Tahini and Pickled Red Cabbage

Ingredients

• •2 medium zucchinis, grated
• •1 cup canned chickpeas, drained and rinsed
• •1/2 cup fresh parsley, chopped
• •1/4 cup fresh cilantro, chopped
• •1/2 small onion, finely chopped
• •3 cloves garlic, minced
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon cayenne pepper (optional)
• •1 teaspoon baking powder
• •1/4 cup all-purpose flour or chickpea flour
• •Salt and pepper to taste
• •2 cups shredded red cabbage
• •1/4 cup rice vinegar
• •1 tablespoon sugar
• •1/2 teaspoon salt
• •1/3 cup tahini
• •1 clove garlic, minced
• •Juice of 1 lemon
• •2 tablespoons olive oil
• •3 tablespoons water (or more as needed)
• •1 tablespoon finely chopped fresh dill or parsley (for the tahini sauce)
• •4 cups mixed greens or cooked grains like quinoa (for serving)
• •1/4 cup chopped cucumbers (for garnish)
• •1/4 cup crumbled feta cheese (optional, for garnish)

Instructions

1. 1

   Step 1: Prepare the zucchini by grating it into a clean kitchen towel. Squeeze out as much excess water as possible and set the zucchini aside.

2. 2

   Step 2: In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, smoked paprika, cayenne pepper (if using), baking powder, flour, and the squeezed zucchini. Pulse until the mixture comes together but still has some texture. Season with salt and pepper to taste.

3. 3

   Step 3: Form the mixture into small falafel patties or balls, about 2 tablespoons each. Place them on a plate and refrigerate for 15-20 minutes to firm up.

4. 4

   Step 4: While the falafel chills, prepare the pickled red cabbage. In a medium bowl, combine the shredded cabbage, rice vinegar, sugar, and salt. Mix well and let it sit for at least 15 minutes, stirring occasionally.

5. 5

   Step 5: Make the lemon herb tahini sauce by whisking together the tahini, minced garlic, lemon juice, olive oil, water, and chopped fresh dill or parsley. Adjust the consistency by adding more water if needed. Taste and adjust seasoning as desired.

6. 6

   Step 6: Heat a large skillet over medium heat and add a thin layer of olive oil. Cook the falafel patties in batches for 3-4 minutes per side, or until golden brown and crispy. Remove and drain on a paper towel-lined plate.

7. 7

   Step 7: Assemble the bowls by layering mixed greens or cooked grains as the base. Top with crispy zucchini falafel, pickled red cabbage, cucumbers, and crumbled feta (if using). Drizzle generously with lemon herb tahini sauce.

8. 8

   Step 8: Serve immediately and enjoy! Customize with additional toppings like cherry tomatoes, avocado, or quick-pickled carrots if desired.