Falafel served with tahini sauce and flavourful zucchini

Falafel served with tahini sauce and flavorful zucchini is a delightful and healthy dish that combines the rich, aromatic flavors of the Middle East. This recipe features crispy falafel patties made from a convenient falafel mix, paired with a creamy tahini sauce and sautéed zucchini seasoned with sumac and cumin. The fresh parsley and pomegranate garnish add a burst of color and freshness, making this dish not only visually appealing but also packed with vibrant flavors. Perfect for a light lunch or a satisfying dinner, this dish is sure to become a favorite in your culinary repertoire.

Ingredients

For the Falafel:
- 200 g Daaboul falafel mix
- 230 ml water
- 2 Tbsp olive oil
For the zucchini:
- 3 zucchnis
- 1 tablespoon olive oil
- 1/2 tablespoon sumac
- 1/2 tablespoon cumin
- Salt to taste
For the tahini sauce:
- 3 Tbsp Tahini
- 1 garlic clove, minced
- Zest of 1/2 lemon
- Juice of 1/2 lemon
- Salt to taste
- 40 ml water (adjust to desired consistency)
Garnish:
- Fresh parsley, chopped
- Fresh Pomegranate or Pomegranate sauce

Plating suggestions

- Spread the tahini sauce as a base layer on the serving dish.
- Place the zucchini strips in the center.
- Arrange the falafel patties over the sauce around the zucchini.
- Sprinkle some fresh parsley and pomegranate seeds (or drizzle with pomegranate syrup) on top for extra flavor and a perfect finish.

Cooking instructions. Step by step

- Combine the falafel mix with water and 2 tablespoons of olive oil. Mix well and let it rest for 30 minutes at room temperature.
- While the falafel mix is resting, prepare the tahini sauce. Mix the tahini with minced garlic, salt, lemon zest, and lemon juice. First, you will obtain a thick paste, which you can dilute with water (added gradually) until you achieve the desired consistency of the sauce.
- After 30 minutes, the falafel mix should be ready. Start forming the falafel patties and place them on an oven tray lined with parchment paper.
- Spray the patties with some olive oil and bake for 20-25 minutes at 200 degrees Celsius.
- While the falafel is baking, prepare the zucchini: scoop out the pulp and cut the zucchini into strips.
- Sauté the zucchini strips in a pan with olive oil. When they are golden-brown, add the spices: sumac, cumin, and salt to taste.
- For the avocado paste, mash ripe avocados in a bowl and fold in finely chopped onion, fresh lime juice, and a seasoning of salt and pepper.
- Mix until everything is well combined, creating a creamy and flavorful base for your dish.