Zucchini falafel

Ingredients for 4 servings:

• 1 thick zucchini, yellow or green
• 1 can chickpeas, approx. 850 ml
• 1 onion(s)
• 2 cloves garlic
• 2 tbsp breadcrumbs
• 4 tbsp flour
• 2 dashes lemon juice
• 2 tsp coriander powder
• 2 tsp cumin powder
• 1 tsp mint
• 1 small bunch of parsley
• e.g. salt and pepper
• some olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Baked in a waffle iron

Drain the chickpeas and puree them finely in a food processor. Puree the zucchini finely, then add the onion and garlic and puree. Fold in the breadcrumbs, flour, finely chopped parsley and mint, and spices. Mix everything together. This is best done by hand. The batter should still be nice and sticky. Heat up a waffle iron and lightly brush the surfaces with olive oil. I like to use a giant ice cream scoop for portioning. Bake until the surface is lightly browned. This varies from appliance to appliance, of course. I used my old heart-shaped waffle iron here. It’s best to use a waffle iron for Belgian waffles, as otherwise the falafel will be very dry. Serve with a delicious garlic dip.