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Dinner recipe · from the recipe book

Garlic Herb Chickpea Falafel Skewers with Zucchini

Crisp-edged baked chickpea patties threaded with charred zucchini and onion, served over lemony bulgur with a cool garlic yogurt sauce.

Garlic Herb Chickpea Falafel Skewers with Zucchini

Ingredients

  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted dry
  • ¼ cup30 gAll-purpose flour
  • ½ cup chopped30 gFresh parsleychopped
  • 5 cloves15 gGarlicminced
  • 2 tsp4 gGround cumin
  • 1 tbsp3 gDried oregano
  • 2 medium400 gZucchinicut into 1-inch half-moons
  • 2 medium220 gRed onioncut into 1-inch wedges
  • 1⅓ cups200 gCherry tomatoes
  • 3 tbsp40 gOlive oil
  • 1½ cups200 gBulgur, dry
  • 2 cups480 gWater
  • 8½ oz240 gPlain Greek yogurt, nonfat
  • 1 lemon, juiced48 gLemon juice
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Soak 8 wooden skewers in water for 20 minutes. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Pulse the chickpeas, half of the garlic, half of the parsley, the cumin, the oregano, the flour and half of the salt in a food processor until coarse and sticky. Roll into 24 small balls and flatten slightly.
  3. Toss the zucchini, red onion and cherry tomatoes with half of the olive oil, the black pepper and a quarter of the salt.
  4. Thread the chickpea balls, zucchini, red onion and cherry tomatoes alternately onto the skewers and lay them on the sheet pan. Brush the chickpea balls with the remaining half of the olive oil.
  5. Roast for 25 minutes, turning once halfway, until the chickpea balls are golden and the vegetables are charred at the edges.
  6. Meanwhile, bring the water and the remaining quarter of the salt to a boil, stir in the bulgur, cover and simmer on low for 12 minutes; rest 5 minutes, then fluff with half of the lemon juice.
  7. Stir the greek yogurt with the remaining half of the garlic and the remaining half of the lemon juice to make the sauce.
  8. Spoon the bulgur onto plates, top with the skewers, drizzle with the garlic yogurt sauce and scatter over the remaining half of the parsley.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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