Crispy Zucchini Falafel with Herb Tahini Drizzle

Ditch all your notions of dry, packaged falafel.. These Zucchini Falafel are going to blow your plant-based cooking game wide open! You’ll sink your teeth into a golden-crunchy outside that yields to an impossibly soft, herb-filled inside, with the bright freshness of zucchini keeping each bite silky-smooth. In contrast to other falafel that may become dense or crumbly at times, our trick up our sleeve shredded zucchini keeps these tender and delicious, while chickpea flour produces that crunch you just can’t get enough of.

Served alongside our creamy, tangy tahini-yogurt dip (with just the right zing of garlic and chili flakes), these falafel are a weeknight staple you’ll turn to again and again. They’re super versatile, too use them as appetizers with the dip, fill them in warm pita bread with all the toppings, or use them as a topping for a colorful grain bowl for a full meal.

The best part? You’re in charge. Yearning for the ultimate crunch? Fry them up for ultimate crispiness. Feeling like something lighter? Bake them until golden, still full of flavor. And, as a bonus, they’re naturally gluten-free, vegan, and meal-prep-friendly, so you can have them all week.

Why You’ll Love This Recipe

✨ Extra crispy yet tender: Zucchini adds moisture without sogginess.

🌱 100% plant-based & gluten-free—no weird binders!

🕒 Ready in 30 minutes—great for snacks, wraps, or bowls.

🍋 Bright herby flavor: Fresh parsley + lemon + cumin = Middle Eastern vibes.

🥙 Versatile: Serve as appetizers, in pita, or on salads.

Ingredients

(Makes ~12 falafel)

Falafel

👉 2 cups (360g) cooked chickpeas (or canned, drained)

👉 1 small onion, roughly chopped

👉 2 garlic cloves

👉 1 packed cup fresh parsley (stems okay!)

👉 1 medium zucchini, shredded (~1 cup)

👉 7 Tbsp chickpea flour (or almond flour for nut-free)

👉 1 tsp each salt, ground coriander, cumin

👉 1 lemon (zest + squeeze of juice)

👉 Oil for frying (or baking spray)

Herb Tahini Drizzle

👉 4 Tbsp vegan yogurt (unsweetened)

👉 1 Tbsp tahini

👉 ½ tsp each garlic powder + chili flakes

👉 Salt + lemon juice to taste

👉 Optional: 1 Tbsp chopped dill or mint

Instructions

📌 Step 1: Prep the Zucchini

Shred zucchini and squeeze out excess water (use a towel or press in a sieve). This prevents soggy falafel!

📌 Step 2: Blend the Falafel

While pasta cooks, in a large bowl, whisk together:

👉 In a food processor, pulse chickpeas, onion, garlic, and parsley until crumbly (not paste!).

👉 Transfer to a bowl; mix in zucchini, chickpea flour, spices, lemon zest/juice.

👉 Chill 10 minutes (helps binding).

📌 Step 3: Shape & Cook

For Frying:

👉 Heat ½ inch oil in a pan over medium.

👉 Form mix into small patties (they crisp better than balls!).

👉 Fry 3-4 minutes per side until golden brown. Drain on paper towels.

For Baking:

👉 Bake at 200°C (400°F) on oiled parchment for 20-25 mins, flipping halfway.

📌 Step 4: Make the Dip

Whisk all dip ingredients + 1 Tbsp water until smooth. Adjust lemon/chili to taste.

Serving Suggestions

🥙 Falafel Pita: Stuff with hummus, pickles, and lettuce.

🥗 Bowl Style: Over greens with quinoa, tomatoes, and cucumber.

🍟 Appetizer: Serve with roasted veggies + extra dip!

Storage Tips

🗄️ Fridge: Keeps for 3 days (re-crisp in a pan or air fryer).

❄️ Freezer: Freeze uncooked patties; cook from frozen (+5 mins baking time).

Frequently Asked Questions

💬 Can I use canned chickpeas?

Yes! Drain and rinse well.

💬 No food processor?

Mash chickpeas with a fork, mince onion/garlic finely.

💬 Oil-free option?

Bake or air-fry (spritz with oil for crispness).

Final Thoughts

These falafel are crispy, flavorful, and foolproof even falafel skeptics will love them! The zucchini keeps them light yet satisfying, and the dip ties everything together.

👉 Tag @VeganEatsAndTreats if you make it—I’ll feature your creation!