Zucchini falafel balls are a little lighter than what you might expect in a falafel. These mini bites are baked, and look great in tones of yellow, especially with the yellow cherry tomato dipping sauce which adds its fresh twist.
Making these from fresh chickpeas takes a little extra time, but the end result is worth it. I suggest starting the chickpeas the night before. Then the next steps are pretty straightforward. If you want to used canned chickpeas, you will need 4 cups. Note: if you freeze the balls, they will fall apart, so these are best cooked the day of the party. See more “ball” recipes in our party menu, Have a Ball, made with meat, fish, and more.
MAKES 62 BALLS (ABOUT 1 INCH)
DO AHEAD: SOAK THE CHICKPEAS
2 CUPS dried chickpeas
Pick through chickpeas to remove any debris. Rinse in a colander. Place in a large pot, topped with 4 inches of water. Cover. Soak overnight. OR bring the chickpeas to a boil for 5 min, then let them soak in the water for 1 hr.
COOK THE CHICKPEAS
soaked chickpeas, rinsed well
2 cloves garlic
1 tsp salt
Add all ingredients, except salt, to a large pot with 4 qts of water. Bring to a boil, then simmer for 1.5 – 2 hrs. Check occasionally to make sure there is enough water in the pot. When chickpeas are nice and soft, turn off the heat, add salt, and allow them to sit in the water and cool, and soak up the salt. Drain, and mash with a potato masher or pulse in a food processor.
REMOVE MOISTURE FROM THE ZUCCHINI
2 CUPS zucchini, grated
Spread zucchini on a large plate or shallow bowl, sprinkle with salt and let it sit for an hour. Drain the liquid that has oozed out, move to a strainer, and press out any more remaining liquid.
PREHEAT OVEN 400ºF…GET OUT THE FOOD PROCESSOR… MAKE THE zucchini falafel BALLS
2 cloves garlic, minced
1 CUP parsley, minced
1 1/2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/2 tsp black pepper
In batches, pulse chickpeas, zucchini, garlic, parsley. Transfer to a large bowl, add the spices and mix well. Roll into 1-inch balls. Place on a baking sheet lined with parchment. Bake for 45 min.
MAKE THE DIPPING SAUCE
10.5 oz container yellow cherry tomatoes
1/4 CUP EV olive oil
2 cloves garlic
1 tsp sriracha sauce
s + p
Place all ingredients in a Blendtec blender, on soup mode, which heats and spins ingredients together. OR, place in a normal blender, then move to a small pot and heat gently for 5 min.