Vegetarian Recipes

Grilled Zucchini & Bread Salad

The only zucchini recipes that have my attention right now call for pounds of it. One half cup here, or a medium zucchini there just isn’t going to cut into the supply coming out of the garden. Apparently many of you feel similarly, because a lot of you made the Pasta with Smashed Zucchini Cream I posted last week (so good! Also uses 2 pounds). Today’s recipe is a panzanella of sorts, a simple bread salad made with torn pieces of toasted multi-grain bread, grilled zucchini, chickpeas, and a simple, garlic-forward ponzu dressing. Like the pasta, it will also put a 2 pound dent in your zucchini haul.

The recipe

You can toast the bread, and pull the dressing together ahead of time if you like. Beyond that, when you see an opening on the grill, get in there. Grilling the zucchini takes ten minutes or so. This is a great side for whatever else you might have coming off the grill, but I also like it as a light main for summer nights.

Tips

Choosing zucchini: Although, generally speaking, smaller zucchini have nicer texture and taste better, this is a great way to use up larger zucchini. Sliced zucchini with a larger diameter is easier to grill, if you’re not using a grilling basket.
Thickness: You want to get the thickness of your zucchini slices right here. In the recipe, you’ll notice that I I have you slice the zucchini 1/4-inch thick. The main thing is this – I’d rather you err on the thicker versus thinner side when slicing here. This way your squash will maintain some structure. It’s on the grill for a bit, and if you slice too thinly, the slices are more likely to tear or disintegrate. If your slices are right on the money at 1/4-inch-ish, you should be all good.
Bread: I like a good-quality multigrain bread here. Tear bread pieces large enough that the edges get crispy, but the interior stays a bit chewy when toasting.

Variations

With Crispy Fried Shallots: I wanted to keep this recipe as simple, summery, and straight-forward as possible, so I didn’t call for any intensive toppings. That said, crispy fried shallots, to finish things off, would be bonus here. If I’d had some on hand, I wouldn’t have skimped using them. I use them in this cilantro salad, and the recipe is included there.
Spicier! To let everyone dial up the heat to their liking, serve with a little jar of sesame chile oil on the table. Drizzle to taste.
With cheese: Not for the vegans in the crowd, but a bit of crumbled feta or cotija cheese is a nice touch here.

And if you still need to use more, here’s where I’ve collected all my favorite zucchini recipes. Have fun!

Grilled Zucchini & Bread Salad

I like a multigrain bread here. Tear the bread pieces large enough that the edges get crispy, but the interior stays a bit chewy. Also, if the bottom of your loaf of bread is extra hard, I tend to trim that off before tearing into chunks. Look for ponzu near the soy sauce at the grocery store.

INGREDIENTS

1/2 pound loaf of multi-grain bread, torn into bits
2 pounds (4 medium or 2 XL) zucchini, sliced into 1/4-inch coins
1/4 cup extra virgin olive oil
1/3 cup ponzu
1 tablespoon toasted sesame oil
1 medium serrano pepper, seeded & minced
2 cloves garlic, smashed
1 14- ounce can of chickpeas, drained
To serve: zest of one lemon // basil / cherry tomatoes

INSTRUCTIONS

1. Toss the chunks of bread in a large bowl with 2 tablespoons of the olive oil and a couple pinches of salt. Massage the oil into the bread a bit with your hands, turn out onto a baking sheet and toast until deeply golden in a 375F oven. It should take 8-12 minutes or so – tossing once or twice along the way. Set aside.

2. Whisk the ponzu, toasted sesame oil, Serrano, and garlic together in a small bowl. Set aside.

3. Prep your grill, medium-high heat. Toss the zucchini in the same bowl you used for the bread, along with 2 more tablespoons of olive oil and a couple pinches of salt. Either use a wide grilling basket, or, if your grill has narrow slats, arrange the zucchini across the grill. Cook for 10-15 minutes, turning often with a metal spatula, until the zucchini is tender and golden, with grill marks. It seems like a lot of zucchini, but it really cooks down. Remove zucchini from the grill as it finishes.

4. Just before serving pour the ponzu dressing over the grilled zucchini and chickpeas in a large serving bowl, gently toss. Add the toasted bread and give another good toss. Serve topped with cherry tomatoes, lemon zest and basil.

NOTES

Serves 4.

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Vegetarian Recipes

Easy Homemade Falafel

This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!

What is Falafel?

If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!

My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.

“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”

MaryBeth

Here’s what you’ll need to make this easy falafel recipe:

Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.

Can I Bake Them?

I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.

Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.

How to Serve Falafel

I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.

Storage, Freezing, & Reheating

I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.

Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.

Homemade falafel on top of some hummus with salad.

Homemade Falafel Recipe

This Homemade Falafel recipe packs chickpeas, fresh herbs, and spices into a flavorful, Middle-Eastern-inspired patty that’s quick, easy, and delicious.

Course Appetizer, Main Course, Side Dish

Cuisine Middle-Eastern

Total Cost ($3.08 recipe / $0.16 serving)

Prep Time 1 30

Cook Time 10

Total Time 1 40

Servings falafel

Calories 108kcal

Author Beth Moncel

Equipment

Food Processor
Baking Sheet
Parchment Paper

Ingredients

2 15 oz. cans chickpeas $1.72
¼ red onion $0.26
1 handful fresh parsley, about ¼ bunch $0.26
1 handful fresh cilantro, about ¼ bunch $0.17
4 cloves garlic $0.12
1 tsp salt $0.01
½ tsp cayenne pepper $0.13
1 tsp ground cumin $0.08
1 tsp baking powder $0.04
½ cup flour* $0.07
¼ cup neutral cooking oil for frying $0.22

Instructions

Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.

See how we calculate recipe costs here.

Notes

*Chickpea or garbanzo bean flour will give the best flavor and texture, but all-purpose flour can be used in its place.

Nutrition

Homemade falafel in a flatbread with salad.

How to Make Falafel — Step By Step Photos

Overhead view of the ingredients for homemade falafel.

Gather all your ingredients.

Chickpeas, parsley, cilantro, diced red onion, garlic cloves, cumin, cayenne, and salt in a food processor.

Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.

Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.

Falafel mix in a mixing bowl with flour added.

Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.

Shaped falafel patties on a baking sheet.

Scoop the mixture into about 2 Tbsp portions and shape into small patties.

Falafel patties in a zip loc bag for freezing.

If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.

Three falafel patties frying in a pan of oil.

To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.