Spiralized Zucchini with Tomato Sauce and Falafel
Spiralized Zucchini with Tomato Sauce and Falafel
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Falafel and spiralized zucchini aka zoodles. Yes, please! This dish quickly became a family favorite.
Servings Prep Time
2 15 min
Cook Time
20 min
Servings Prep Time
2 15 min
Cook Time
20 min
Spiralized Zucchini with Tomato Sauce and Falafel
Spiralized Zucchini with Tomato Sauce and Falafel
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Falafel and spiralized zucchini aka zoodles. Yes, please! This dish quickly became a family favorite.
Servings Prep Time
2 15 min
Cook Time
20 min
Servings Prep Time
2 15 min
Cook Time
20 min
Ingredients
For falafel
For the sauce
Servings:
Units:
Instructions
  1. Preheat oven to 350°F or 175°C.
  2. Add garlic, onion, and spinach to a blender. Pulse a few times to break up into small pieces.
  3. Add chickpeas, peanut butter, water lemon juice, cumin, salt and pepper to a food processor and mix to combine. Do not over-process as you want to keep some texture in there.
  4. Once well incorporated, transfer to a mixing bowl and stir in flour 1 tablespoon at a time until the mixture is thick enough to handle. If the mixture is too wet add more flour, too dry add more water. Taste and adjust seasonings as need
  5. Form balls from the falafel mixture. Use palms to flatten into patties.
  6. Line baking sheet with parchment paper and evenly space out falafel patties. Bake for 20 minutes, flipping halfway.
  7. Meanwhile, heat a skillet with cooking oil over medium heat. Saute onion for 2-3 minutes while stirring. Add garlic and cook for 2 minutes more.
  8. Stir in tomatoes and cook until the tomatoes start to fall apart and form a sauce. Season with oregano, rosemary, salt and pepper to taste. This will take about 10 minutes. Stir regularly. Add a little water if needed.
  9. Spiralize zucchini, In a separate pan/skillet heat cooking oil over medium heat.
  10. Then add zucchini noodles and cook until softened and heated through. This will take about 3-5 minutes. Stir regularly.
  11. Add noodles to a bowl and top with tomato sauce and falafel patties
Recipe Notes
  • If you don't have a spiralizer, the easiest way to use a vegetable peeler or julienne peeler is to hold the zucchini down on a flat surface and slide from top to bottom to make ribbons or spaghetti-like strands. A vegetable peeler will make flat fettuccini-like strands/ribbons while a julienne peeler will make spaghetti-like strands. We used a spiralizer for this recipe. Click here for more info on how to spiralize veggies.
  • Many of us buy canned chickpeas because of the long soaking and cooking times. But did you know that you could soak and cook a big batch and freeze them for later use? Click here for more info (there's also a quick cooking method in there if you forgot to soak the chickpeas overnight)

Interesting Read(s):

 

Nutrition Facts
Spiralized Zucchini with Tomato Sauce and Falafel
Amount Per Serving
Calories 421 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Sodium 1039mg 43%
Potassium 1383mg 40%
Total Carbohydrates 63g 21%
Dietary Fiber 19g 76%
Sugars 12g
Protein 19g 38%
Vitamin A 141%
Vitamin C 191%
Calcium 18%
Iron 56%
* Percent Daily Values are based on a 2000 calorie diet.

Pin It on Pinterest

Share This