I was inspired by some ripe zucchini that I purchased. There is a Greek recipe for chickpea-free “falafel.” I decided to prepare it.
Zucchini-Cheese “Falafel”
- 6 ripe zucchini
- 4 eggs
- 1/2 cup flour
- 9 oz. grated Feta cheese
- 8 oz. crumbled blue cheese
- olive oil
- Wash and grate the zucchini in a food processor.
- Place the zucchini in a microwave-safe bowl, and cover with a lid or plastic wrap.
- Steam the zucchini in the microwave for 6 minutes.
- Check if it is tender.
- If necessary, steam for an additional minute.
- Set the zucchini aside.
- In a large bowl, mix the eggs, flour, and cheese.
- Cover and refrigerate for one hour.
- Mix the zucchini into the cheese “dough.”
- Heat some olive oil in a heavy pan over medium heat.
- Moisten your hands and pinch a walnut-sized piece of zucchini-cheese “dough.”
- Fry until the “falafel” ball is golden-brown.
- Transfer to a casserole dish covered with paper towels to absorb the oil.
- Keep the zucchini “falafel” warm in the oven until ready to eat.
- Serve with Tzatziki sauce.