Zesty Zucchini Falafel

Zesty Zucchini Falafel A plant-based protein, powered by even more veggies than the original. These baked falafel bites are filled with plenty of chickpeas, zucchini, parsley, and spices. All that's left to do is heat and enjoy. Falafel, hummus, and tahini—three very best friends who always have a good time together.

2 cups Zucchini, grated or 1 cup zucchini and 1 cup cooked green peas
2 cups canned Chick Peas or dry chickpeas, soaked and cooked
2 cloves Garlic, minced
2 cups Fresh Parsley
1 tsp Chili Powder
1 tsp Ground Cumin
1 tsp Ground Coriander
1/2 tsp Salt or to taste

Preheat the oven to 400 degrees F (200 degrees C).
Chop the Fresh Parsley.
Grate the Zucchini and add half the Salt (1/4 tsp) and allow to rest for 30 minutes.
Squeeze zucchini and remove as much moisture as possible.
Grind Chick Peas in a food processor using very little water.

To the squeezed zucchini, add the chickpea purée, garlic, and parsley, Ground Cumin, Ground Coriander, Salt, and Chili Powder . Mix well.

Make small balls of the mix and place them in the cups of a muffin pan or flatten the balls, place on a greased baking sheet and bake in a preheated 400 degrees F oven for 20 min, flip over and then bake for another 10 - 15 minutes. Serve hot or store in the refrigerator and reheat as needed.