Buckwheat and Zucchini Falafel

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Buckwheat and Zucchini Falafel
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 4 h. 35 min.
Ready in

Ingredients

for
4
Ingredients
1 ¼ cups Buckwheat flour (kasha)
1 ⅔ cups vegetable stock
2 cups canned chickpeas (garbanzos)
1 Zucchini (finely chopped, excess moisture squeezed out in a cloth)
1 clove garlic cloves (crushed)
1 Tbsp chopped cilantro
1 tsp ground Cumin
1 tsp ground cilantro
½ tsp Chili powder
2 Tbsps gluten-free all purpose flour
salt
peppers
2 Tbsps sunflower oil
To garnish
4 Tbsps grated Parmesan
To serve
cooked Beets (chopped)
How healthy are the main ingredients?
chickpeasParmesangarlic cloveZucchiniCuminsalt

Preparation steps

1.
Heat a large frying-pan, add the buckwheat groats and dry fry until lightly toasted. Pour in the stock and simmer for 10 minutes, until thebuckwheat is cooked and all the liquid is absorbed. Transfer to a bowl and leave to cool.
2.
Place the chickpeas in a food processor with the cooled buckwheat and the remaining burger ingredients except the oil. Blend to a coarse moist paste. Remove to a bowl, season to taste with salt and pepper and chill for at least 4 hours.
3.
Shape the mixture into 4 patties.
4.
Heat the oil in a frying pan and cook the burgers for 3-4 minutes on each side until golden. Drain on absorbent kitchen paper.
5.
Sprinkle with grated cheese and serve with beetroot.

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