These are easy to prepare and fun to eat. Paired with a big Greek salad and dipping sauces they are worth adding to a menu.
1- 12oz can cannellini beans
1 zucchini, grated
1 carrot, grated
1 garlic clove, chopped
1 small handful parsley, chopped
1/2 medium red onion, chopped
a pinch of salt
3/4 t. cumin
1/4 t. smoked paprika
1 c. bread crumbs
1/2 c. panko bread crumbs
In a food processor, combine the beans, zucchini, carrot, garlic, parsley and onion. Pulse until well combined but not pureed.
Turn out into a large bowl and stir in the egg and seasonings. Add the bread crumbs a little at a time, until the mixture forms balls easily and isn’t sticky.
Put the panko in a shallow bowl. Form 1- 1/2″ balls, flatten a little, and roll in the panko. Set aside.
Pour olive oil into a large skillet to measure 3/4″ deep and heat. The oil is ready when a piece of panko dropped in foams.
Fry the falafel in two batches, about 2 minutes per side, or until golden brown.