(makes one dozen falafel balls)
2 1/2 cups canned, rinsed & drained chickpeas
1/2 small onion, chopped
1/4 cup peeled & grated zucchini
1 clove garlic, chopped
2 tbs fresh squeezed lemon juice
1 tbs water
1/2 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp baking soda
1/2 cup finely chopped fresh herbs
(equal amounts parsley, mint & basil)
kosher salt/fresh ground pepper to taste
In the bowl of a food processor, combine half the chickpeas, onion, zucchini, garlic, lemon juice, water, spices and baking soda. Puree. Transfer to a large bowl. Pulse remaining chickpeas just until still chunky. Stir into first mixture, also adding herbs, salt and pepper.
With your hands, form into 12 two-inch patties. Place on a parchment paper lined baking sheet, cover with plastic wrap and refrigerate for 30 minutes.
To cook, add a small amount of vegetable oil to a well-seasoned skillet over medium heat. Add falafels, a few at a time, and cook until golden, 3 or more minutes on each side.
Serve in split pitas stuffed with butter lettuce, tomatoes, red onions, feta and hummus, tzatziki and/or baba ganouj.
Note: Falafels also make excellent filling for lettuce wraps.