Zucchini Falafels

This is a crucial step for getting the best texture for your falafels. Zucchini has a very high water content, and if you don't remove the excess moisture, it will be released during cooking. This can make the falafel mixture too wet, causing them to be soggy on the inside instead of light and fluffy. Squeezing out the water helps ensure your falafels hold together well and get that delicious crispy exterior when you fry them.

Yes, there's a very simple trick for this! Lightly wetting your hands with a bit of water before you start shaping the falafel balls is a great way to prevent the mixture from sticking. You can also try chilling the mixture in the refrigerator for at least an hour before shaping; this helps to firm it up, making it less sticky and easier to handle.

Absolutely. To bake the falafel, preheat your oven to 200°C. Place the flattened falafel balls on a baking sheet lined with parchment paper and lightly brush them with oil. Bake for 15-20 minutes, flipping them halfway through, or until they are golden brown and crisp.

These falafel are great for making ahead, and taste good at room temperature too! You can make them up to three days in advance. To transport, make sure they are fully cooled, and pack the falafel and the yogurt sauce separately.