Zucchini and Carrot Falafels with Yogurt Dip
These Zucchini and Carrot Falafels with Yogurt Dip are some of my favorite snack-type foods, and I make these all the time. They also make a great lunch if you stuff your wrap with these and You can make a wrap and stuff it with these!
You can dip these with whatever you prefer; Hummus, Tzatziki, or Baba Ganoush for example. I looove a good tahini yogurt dip, so I included my favorite recipe for that one!
This recipe is gluten-free, vegan, and super easy to make! đ€ It’s also low fodmap if you leave out the garlic & onion powder.
ZUCCHINI AND CARROT FALAFELS RECIPE
Cooking time 30 mins
Serves approx. 15 falafels
Ingredients
- 2 zucchinis
- 2-3 carrots
- 1,5 dl or œ cup gluten-free flour
- 2 teaspoons potato or cornstarch
- 1 garlic clove
- 1-2 teaspoons dried herbs or fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Freshly ground black pepper to taste
- Salt to taste
- Scallions or chives
Instructions
- Grate your zucchini and drain the excess water out*. Peel and grate your carrots. Chop your herbs and spring onion.
- Preheat your oven to 245 celsius or 470 Fahrenheit,
- Measure everything together in a big bowl and form little falafels. Place them onto a baking sheet lined with baking paper and spray/sprinkle with olive oil. Cook in the oven for 20 minutes.
- Serve with tahini yogurt and enjoy đ
TAHINI YOGURT DIP
- 2 tablespoons tahini
- 5 tablespoons coconut yogurt or greek yogurt
- Black pepper, to taste
- Salt, to taste
- 1 garlic clove
- 1-2 tablespoons lemon juice
- Cold water, a few tablespoons
- A squeeze of honey or agave syrup
Instructions
- Mince your garlic and measure everything into a small glass jar. Add water if you like your dip to be more liquidy. Mix together and use as a dip for your falafels.
Tip and notes
*Here’s how to get the juices out of your zucchini: toss the grated zucchini into a large bowl and sprinkle some salt I used about 3 teaspoons. The salt will help to draw the excess moisture out of the zucchinis. Let the salt do its magic (it takes about 10 minutes) and then squeeze the excess water with your hands. After this, I used cheesecloth. Place the zucchini inside the cheesecloth, and use it as a little bag. Squeeze and twist the insides to drain as much liquid as possible.
Ps. If there’s leftover tahini dip (which I doubt), you can give these a go đ