EatLove.Live

Spiralized Zucchini with Tomato Sauce and Falafel

Amy Goodrich
Spiralized Zucchini with Tomato Sauce and Falafel
Spiralized Zucchini with Tomato Sauce and Falafel
Print

Spiralized Zucchini with Tomato Sauce and Falafel

Falafel and spiralized zucchini aka zoodles. Yes, please! This dish quickly became a family favorite.
Course Dinner
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 421kcal

Ingredients

  • 2 zucchini spiralized

For falafel

  • 3 cups fresh spinach
  • 1.5 cup cooked or canned chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
  • 1/4 cup red onion roughly chopped
  • 3 clove garlic roughly chopped
  • 1.5 tbsp peanut butter
  • 1 tbs extra-virgin olive oil
  • 1/2 lime or lemon juice only (use less if using lemon, ½ lime = 1 tbsp)
  • 1/2 tsp ground cumin seeds
  • 1 tbsp water
  • sea salt to taste
  • black pepper to taste
  • 3-4 tbsp flour of your choice (GF if needed)

For the sauce

  • 2.5 cups tomato chopped
  • 1/2 cup red onion finely chopped
  • 1/2 cup bell pepper (capsicum, any color) finely chopped
  • 1 clove garlic minced
  • 1/2 dried rosemary
  • 1 tsp dried oregano
  • sea salt to taste
  • black pepper to taste

Instructions

  • Preheat oven to 350°F or 175°C.
  • Add garlic, onion, and spinach to a blender. Pulse a few times to break up into small pieces.
  • 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.
  • 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
  • Form balls from the falafel mixture. Use palms to flatten into patties.
  • Line baking sheet with parchment paper and evenly space out falafel patties. Bake for 20 minutes, flipping halfway.
  • 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.
  • 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.
  • Spiralize zucchini, In a separate pan/skillet heat cooking oil over medium heat.
  • Then add zucchini noodles and cook until softened and heated through. This will take about 3-5 minutes. Stir regularly.
  • Add noodles to a bowl and top with tomato sauce and falafel patties

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):

 
Exit mobile version