Creating homemade falafels, especially these Zucchini & Sesame Falafels, is simpler than you might imagine! Using pantry staples along with fresh herbs and veggies, you can quickly whip up these delightful falafels. With a crispy and crunchy exterior, they reveal a gorgeous green filling on the inside. The best part is their versatility – you can deep fry, shallow fry, air-fry, or oven-bake them. These falafels are not only delicious but also 100% vegan-friendly and gluten-free!
I have a deep appreciation for falafels! Whether wrapped, enjoyed on their own, as part of a mezze plate, or nestled in a rice bowl, I relish them in every form. These falafels, enriched with the delightful addition of zucchini and sesame seeds, hold a special place in my heart. Their irresistible taste and addictive quality leave you craving more, and even when fried, they maintain a sense of being a health-conscious choice.
Chickpeas, boasting high protein content, abundant fiber, and low fat, serve as the perfect foundation for these zucchini falafels. Combined with fresh herbs, spices, and grated zucchini, they offer a delectable blend. The inclusion of sesame seeds not only imparts a “nutty” undertone but also adds a visually appealing touch. Once you’ve experienced homemade falafels, store-bought versions will no longer suffice.
A remarkable feature is their freezer-friendly nature. Having discovered a batch tucked away for over six months during a move, I reheated them, and to my delight, they retained the same exquisite taste as when initially made.
Ingredients required for zucchini & sesame falafels
Here’s a brief overview of the ingredients you’ll need to prepare these delectable Zucchini & Sesame Falafels. For detailed instructions, you can find the complete recipe at the bottom of this post!
How to make
Once you’ve gathered all the required ingredients, follow these straightforward steps below to prepare and cook the falafels. There are four different cooking methods available, and instructions for each can be found in the following section.
Preparing the mixture
- Soak the chickpeas – the day before wanting to make the falafels you will need to soak the chickpeas overnight or for at least 24 hours. It’s a very simple process. Just pop the chickpeas into a large bowl and cover with enough cold/tap water to cover them by at least 8cm. Cover with a lid, tea towel or plastic wrap and set aside on the bench.
TIP: Don’t be tempted to use canned chickpeas here – They just don’t work as they are too soft in texture for making the best falafels!! - Drain chickpeas – once the chickpeas have had their soak and they have swelled up some, drain into a colander and rinse if desired. Transfer to a plate, tray or bowl lined with a clean tea towel to allow some of the excess water be absorbed. You can pat dry too briefly. This isn’t mandatory.
- Mix – place the drained chickpeas into the bowl of large food processor. Add the onion, garlic, parsley, coriander, lemon juice, spices and salt and pepper. Using the pulse function, process until the mixture resembles coarse sand, scraping down the sides as necessary with a spatula, to make sure its evenly chopped. Transfer mixture to a bowl.
TIP: Don’t over blend here. We don’t want mush…….. - Prepare zucchini – grate the zucchini using a standard box grater. Now we need to remove as much excess liquid from the zucchini as we can. Too wet = mushy falafels. So place the grated zucchini onto a clean cloth and gather it up. Over the sink, squeeze it as tightly as possible to remove the excess liquid. You should now have a reasonably ‘dry’ zucchini bundle.
- Add remaining ingredients – add the zucchini, chickpea flour, baking powder and toasted sesame seeds to the chickpea mixture. Stir until throughly combined. Cover and chill for at least 30 minutes (or longer) for the mixture to ‘firm’ slightly.
Shaping and cooking
- Shape – scoop heaped tablespoons full of mixture and shape into a ball or a small thick patty. Whichever you prefer. Transfer to a tray lined with baking paper. Repeat with remaining mixture until all falafels are shaped.
TIP: try to be gentle, the mixture can break up quite easily. If it’s too wet, add another tablespoon of flour, if its too dry – add a small amount of water. Start with just 2 teaspoons and go from there. - Deep Fry – heat enough oil in a deep saucepan or electric deep-fryer to come one-third up the side and heat to 180°C over medium-high heat. Using a slotted spoon, carefully lower the falafels into the hot oil and cook for 2-3 minutes or until golden brown. Remove and drain on paper towel. Repeat with remaining falafels. You can also shallow fry if making patties (see below for instructions).
TIP: To test if oil is ready, drop a cube of bread into it and it will turn golden brown within 30 seconds. - Serve – serve hot or warm falafels with tahini sauce (recipe below) or however you chose to eat them.
TIP: See suggestions below on ways to eat falafels!
Cooking options
When preparing falafels for myself, I lean towards small patties (shallow fried), but for entertaining family and friends, nothing beats the allure of deep fried falafel balls – they make impeccable finger food. While balls excel when deep-fried due to their circular shape, patties are perfect for a shallow fry, offering a nice even colour.
Although the recipe card outlines the deep-frying method as the ‘regular’ approach, here are three alternative options below for a healthier version: shallow fry, oven baked or air fried.
Shallow fry
When making patties, I prefer to shallow fry them. It’s just a little easier for clean up and uses less oil.
Heat enough oil to come 1cm up the sides of frying pan (cast iron works well) over medium-high heat until hot. Cook the falafels in batches for 2-3 minutes each side or until golden brown and crisp. Transfer to a plate lined with paper towel and repeat with remaining falafels.
Oven baked
Preheat oven to 200C (180C fan forced). Line a baking tray with baking paper or a silicon mat (you can also do without) and lightly spray with oil. Place the prepared falafels onto the tray and spray again with oil. Bake in the oven for 20-25 minutes turning halfway through cooking time or until golden brown and slightly crisp. (They won’t be quite as crisp as frying them)
Air fried
Preheat your air fryer to 180C. Line the base with an air fryer liner if desired. Spray with air fryer with some oil and arrange the falafels into it without them touching. (you most likely need to fry in a few batches). Air fry for 13-15 minutes, turning halfway through cooking time or until the outside is golden brown and crisp.
Expert tips
Here are some expert tips for perfecting your Zucchini & Sesame Falafels:
- Use Dried Chickpeas:
- Opt for dried and soaked chickpeas rather than canned ones. Canned chickpeas tend to be too soft in texture, while soaked chickpeas contribute to the ideal falafel texture.
- Avoid Overcooking:
- Pay attention to the oil temperature to prevent overcooking. Aim for a medium-golden brown exterior, not too dark. If the oil becomes too hot, briefly remove it from heat before resuming cooking.
- Handle with Care:
- Treat the raw falafel mix gently; it can be fragile. Be soft to the touch when forming the falafel patties. Once cooked, they will hold together.
- Make Ahead:
- Falafels are excellent for preparing in advance. Store cooked falafels in an airtight container in the fridge for up to 5 days. They reheat well and freeze beautifully. Freeze the mixture before forming into patties or shape and cook, then freeze for convenience.
Serving suggestions
Enjoy your Zucchini & Sesame Falafels with these delightful serving suggestions:
- Classic Pita Wrap:
- Stuff warm falafels into a soft pita bread with shredded lettuce, tomatoes, cucumber, and drizzle with tahini or yogurt sauce.
- Mezze Platter:
- Arrange falafels on a mezze platter alongside hummus, tzatziki, olives, and fresh veggies for a Mediterranean-inspired appetizer spread.
- Salad Bowl:
- Top a vibrant salad with falafels for added protein. Consider a mix of greens, cherry tomatoes, red onions, and a lemony vinaigrette.
- Grain Bowl:
- Include in a nourishing grain bowl with quinoa or couscous, roasted vegetables, and a dollop of your favourite sauce.
- Falafel Sliders:
- Miniature falafel sliders with small buns, lettuce, and a dollop of garlic sauce make for a charming party or snack option.
- Dipping Delight:
- Serve as a delightful appetiser with various dipping sauces such as tahini, tzatziki, or a spicy harissa sauce.
- Wrap it in Lettuce:
- For a low-carb option, wrap in large lettuce leaves with diced tomatoes, cucumbers, and a drizzle of yogurt sauce.
- Breakfast Plate:
- Elevate your breakfast and serve alongside poached eggs, sliced avocados, and a sprinkle of feta cheese.
- Falafel Tacos:
- Create a fusion by filling soft tacos with falafels, salsa, and a coriander-lime dressing for a unique twist.
- Falafel Bowl:
- Build a hearty bowl with falafels, quinoa or rice, roasted veggies, and a generous serving of tahini dressing.
Storage
The falafels store well once cooked and can be refrigerated or frozen for later use.
Fridge
The raw falafel mix can be prepared ahead of time and stored, covered, in the fridge for up to 2 days before shaping and cooking. Once cooked, allow falafels to cool completely then store in an airtight container and use within 5 days.
how to freeze
Freeze
To freeze – once cooked, allow to cool then place into zip-lock bags or an airtight container. Label, date and freeze for up to 3 months (6 months in my case but 3 to be safe!! ahaha). Thaw and reheat before serving.
how to Reheat
Reheat
To reheat falafels, the best way is in the oven or to gently heat in a frying pan. Warm in a 180C oven for 5-10 minutes or until heated through or heat in a frying pan for a few minutes each side or until piping hot.
FAQ’s
A falafel is deep fried ball or patty made from either chickpeas or fava beans (sometimes both) with herbs and spices. They are then most commonly deep fried until golden brown.
Falafels originated from Egypt in the Middle East but are now found all over the world.
You can be but I don’t recommend it. Falafels are best made with dried chickpeas which have been soaked for 24 hours. Canned chickpeas are much more tender and they can turn to mush. You can do it but you will need to add much more flour to make them easy to shape. I don’t really recommend it if you want the best falafels.
They certainly can be. See my method in the post above on how to bake these. The won’t be quite as crunchy as their fried friends but they are still great. The falafels can also be shallowed fried and baked in an air fryer.
They are both!!
They most certainly are!!
Falafels are a good source of fibre and protein and have many micronutrients. However, when fried in oil it raises the calories and fat content. If looking for healthier option, you can oven bake or air fry these. See above for instructions.
You may also like
If you liked these Zucchini & Sesame Falafels you may also like:
- Crazily good hummus – perfect dip to serve with these
- Greek Tzatziki Dip
- Lebanese Rice – great to make a more complete meal with
- Pita Bread – homemade pita is much better than store bought. Its easy to make too!!
- Thai Veggie Patties with Pumpkin & Chickpeas
Zucchini & Sesame Falafels (Thermomix Suitable)
Equipment
- Food processor or Thermomix
Ingredients
- 1 ¼ cups dried chickpeas (NOT canned)
- 1 red onion, roughly chopped
- 6 cloves garlic
- 1 cup parsley leaves
- ¾ cup coriander leaves and stems
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teapsoon dried chili flakes (optional)
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup chickpea flour (or use plain flour)
- 1 teaspoon baking powder
- 1 large zucchini, coarsely grated and excess liquid squeezed out (or 2 small – See Notes)
- 2 tablespoons toasted sesame seeds
TAHINI SAUCE (OPTIONAL)
- ⅓ cup tahini
- juice of 1 lemon
- 1 clove garlic, finely grated
- 1 tablespoon olive oil
- 4-6 tablespoons water
- salt and pepper, to taste
Instructions
- Place chickpeas into a large bowl and cover with cold water by at least 8cm. They will absorb the water and swell. Cover and set aside to soak for a minimum of 12 hours but up to 2 days.
- Drain the chickpeas then add to the bowl of a large food processor. Add the onion, garlic, herbs, lemon juice, spices and salt & pepper. Process for 1-2 minutes or until mixture resembles coarse sand, scraping down the sides of the bowl as necessary to make sure it's evenly combined.
- Transfer mixture to a bowl and add the flour, baking powder, squeezed out zucchini and sesame seeds. Fold through until well combined. Cover and refrigerate for 1 hour or longer to allow the mixture to firm up.
- Using your hands or spoon, scoop heaped tablespoons full of mixture and shape into balls or patties. If you find the mixture is too wet, you can add another tablespoon of flour. If it's too dry and crumbly, you can add a teaspoon or two of water.
- Heat enough oil in a frying pan to come 2cm up the sides until oil is hot, about 180℃. Shallow fry the falafels, in batches, for 2 minutes each side or until golden brown and cooked through. Transfer a tray lined with paper towel to drain then place over a wire rack. Repeat with remaining falafels.
- Serve the falafels while still warm and crispy as part of a mezze plate or however you choose. If not eating right away, allow to cool and store in the fridge in an airtight container. They may also be frozen.
THERMOMIX INSTRUCTIONS
- Place chickpeas into a large bowl and cover with cold water by at least 8cm. They will absorb the water and swell. Cover and set aside to soak for a minimum of 12 hours but up to 2 days.
- Place onion and garlic into TM bowl. Chop for 5 seconds, speed 5. Scrape down the sides.
- Add the drained chickpeas, herbs, lemon juice, spices and salt & pepper. Chop for 15 seconds, speed 5. Scrape down the sides and repeat process again or until mixture resembles coarse sand. Be careful not to over mix, you do not want a paste.
- Transfer mixture to a bowl and add the flour, baking powder, squeezed out zucchini and sesame seeds. Fold through until well combined. Cover and refrigerate for 1 hour or longer to allow the mixture to firm up.
- Carry on recipe from STEP 4 above to complete the falafels.
TAHINI SAUCE (OPTIONAL)
- Place tahini, lemon juice, garlic and olive oil into a bowl. Using a fork or small whisk, whisk until combined.
- Gradually start adding water, 1 tablespoon at a time, whisking well between additions until you achieve your desired consistency. Season to taste with salt and pepper.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - ZUCCHINI
Squeezing the excess liquid out of the zucchini is important as they are quite wet and will affect the outcome of the falafels if the liquid is not removed. The best way to remove excess liquid, is to pop the grated zucchini onto a clean or new Chux style kitchen cloth (even a clean tea towel works). Pick the cloth up with the zucchini in ball and wring it out to remove the liquid.
I used 1 large zucchini but you could also use 2 small. It was about 1 cup of squeezed out zucchini. - NUTRITION INFORMATION
Nutrition information is per falafel and is a rough estimate calculated without the tahini sauce or other sides.
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