I think I sort of invented this recipe though I am sure there are versions of this out there/made by someone before. The spice blend comes from a chicken recipe (I will put it up if I make it sometime) and I was craving Falafel (but did not have Tahini) and those Zucchini’s I got were not going to last any longer. So here it is, spicy, vegetarian, filling and healthy.
1 can of chickpeas
3 medium Zucchini
1 Tbsp of sundried tomatoes
1/4 cup whole flour.
1 tsp of ground cinnamon
1 tsp of ground coriander
1/2 tsp of ground turmeric
1/4 tsp of cayenne pepper
1/4 tsp of ground cardamom
1/4 tsp of ground cumin
salt and pepper to taste.
1. Finely chop or grate the Zucchini, set aside. Don’t worry about the water that weeps out.
2. Add the chickpeas, sundried tomatoes and all the spices in a food processor and blend till smooth. If it gets too tight, add some of the water that was released by the Zucchini. No need to add extra oil, the sundried tomatoes are already packed in oil.
3. Mix the chickpeas with the Zucchini and add the flour and mix till it has a thick batter-like consistency.
4. Pour into a pre-greased 9×9 baking pan and bake for 1hr (yes 1 hr) in 400F preheated oven.
5. Cut into four pieces, put on a cookie sheet and bake for another 30 min.
4. After the second baking they will be nice and golden brown. Crunchy on the outside, smooth and creamy inside.
5. Serve hot with wedges of lemon on the side.
Note: You could fry the batter like fritters but I really wanted to avoid the frying and keep it healthy.