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Crispy Zucchini Falafel with Creamy Yogurt-Tahini Sauce

Crispy Zucchini Falafel with Creamy Yogurt-Tahini Sauce

Anamaria Negoita
Light, crispy, and full of flavor, this zucchini falafel is a delicious twist on the classic. Made with chickpeas, fresh zucchini, herbs, and warm spices, then coated in panko for extra crunch. Perfect with a creamy yogurt-tahini sauce, stuffed into pita, or served as a snack or appetizer.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Main, Snack
Cuisine Mediterranean, Vegetarian
Servings 18 Servings
Calories 85 kcal

Equipment

Ingredients
  

For the Falafel

  • 1 small zucchini grated and well-squeezed
  • 1 can (400 g) chickpeas drained and rinsed
  • 1 small red onion
  • 2 garlic cloves
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp baking powder
  • 1 Handful of fresh parsley
  • 5 tbsp chickpea flour (or plain flour) i used plain flour
  • Salt & black pepper to taste
  • Panko breadcrumbs for coating
  • Oil for frying

For the Yogurt-Tahini Sauce

  • ½ cup plain Greek yogurt
  • 2 tbsp tahini
  • 1 garlic clove finely grated
  • Juice of ½ lemon about 1–2 tbsp
  • 2 tbsp water to thin if needed
  • 1 tsp agave syrup
  • 1 tbsp fresh parsley finely chopped
  • Salt & black pepper to taste

Instructions
 

  • Prepare the Zucchini: Grate the zucchini and squeeze out as much liquid as possible using a clean kitchen towel. This is key to avoiding soggy falafel and reduces the amount of flour needed for binding.
  • Blend the Falafel Mixture: Add the zucchini, chickpeas, onion, garlic, paprika, cumin, baking powder, parsley, flour, salt, and pepper into a food processor. Pulse until the mixture is combined but still slightly coarse—don’t over-blend into a paste.
  • Shape the Falafel: Lightly oil your hands and shape the mixture into small balls or patties. Roll each one in panko breadcrumbs for extra crunch.
  • Fry Until Crispy: Heat oil in a frying pan over medium heat. Fry the falafel in batches until golden brown and crispy on all sides. Place on paper towels to drain excess oil.
  • Make the Yogurt-Tahini Sauce: In a small bowl, whisk together yogurt, tahini, garlic, lemon juice, agave syrup, parsley, salt, and pepper. Add water gradually until the dip is smooth and creamy.
  • Serve & Enjoy: Serve the zucchini falafel warm with the tangy yogurt-tahini dip. They’re delicious as a snack, on a mezze platter, tucked into pita, or even on top of a salad.

Nutrition

Serving: 1servingCalories: 85kcalCarbohydrates: 8gProtein: 3gFat: 5gSaturated Fat: 0.8gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.5gCholesterol: 3mgSodium: 120mgPotassium: 180mgFiber: 2gSugar: 1gVitamin A: 250IUVitamin C: 6mgCalcium: 30mgIron: 1mg
Keyword Chickpea Zucchini Fritters, Easy Falafel Recipe, Healthy Falafel, Summer Falafel, Vegetarian Falafel, Yogurt Tahini Dip, Zucchini Falafel
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