Servings:
4
Prep time:
25
Cooking time:
15
INGREDIENTS
- - 400 g zucchini
- - 200 g of boiled chickpeas
- - 2 cucumbers
- - 2 tomatoes
- - 120 g of smoked tofu
- - 1 lemon
- - 1 bunch of chives
- - Breadcrumbs
- - Salt
- - Extra virgin olive oil
INSTRUCTIONS
- Check the zucchini and grate them, letting them fall directly in a colander placed over a bowl; at the end squeeze to drain the most possible of the vegetation water.
- Blend the cooked chickpeas as finely as possible and then transfer them to a bowl. Then grate the lemon rind obtaining a teaspoon of juice.
- Arrange the tofu in the blender, cutted into cubes and mix it by pouring the water from the squeezed zucchini to get smooth and consistent cream.
- Mix the passed chickpeas with grated zucchini, the tofu cream, lemon zest and salt. If the mixture becomes too soft, add a little bread crumbs.
- Reduce the dough into little balls, oil them slightly and then gently roll them in breadcrumbs. Fry, then, in a pan with plenty of hot oil until they are evenly golden brown.
- Blanch the tomatoes for a few seconds and then peel them, cut them into small cubes. Peel also the cucumbers, divide these cubes like the tomatoes. Season the 2 vegetables with a pinch of salt, 2 tablespoons of olive oil and finely chopp the chives. Serve the chickpea falafel hot, or at room temperature, along with the salad.
