Zucchini Patties with a Tahini Sauce

zuccihini patty

It’s no secret that I have become obsessed with Pinterest.

It’s also no secret that I get tired of looking through decadent desserts and other unhealthy recipes. So, I decided to do something about it. I created a Healthy Eats board to start proliferated the good stuff online. (Want to be a contributor? I’d love to add you as a contributor to the board so you can help spread the health.)

grated zucchini

minced red onions

I inadvertently stumbled upon this recipe in my healthy pinning efforts. I was intrigued. The Hubster was intrigued. I knew it would be making an appearance in the near future.

And because we don’t really stock bread crumbs, I decided to make this one gluten-free. We eat enough bread on a day-to-day basis, why not switch it up a little.

tahini sauce

The tahini sauce was a nice addition to the party. Added a smooth creaminess to the smooth and creamy zucchini patties. Also made it feel a bit more like a falafel than a veggie burger. Which was welcomed.

Yields 6-8

Zucchini Patties with a Tahini Sauce

15 minPrep Time

10 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

    For the Zucchini Patties:
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 1 zucchini, grated
  • 1 red onion, chopped
  • 1 cup rolled oats, finely ground (a.k.a. oat flour)
  • 1/2 cup chickpea flour
  • 1 tsp coarse salt
  • 1-2 tbs dried parsley (1/4 cup fresh)
  • oil for cooking
  • For the Tahini Sauce:
  • 1/2 cup tahini
  • 3 gloves garlic, minced
  • 1/2 tsp salt
  • 2 tbs olive oil
  • 1/4 cup lemon juice
  • 1 tsp parsley (for garnish)

Directions

    To make the patties:
  1. Mash chickpeas in a bowl until smooth.
  2. Stir in zucchini, onion, oat flour, chickpea flour, salt, and parsley.
  3. Form into patties. I got 6-8 out of the batch.
  4. Heat oil in a medium to large skillet over medium-high heat.
  5. Saute patties until golden and crisp, 2 to 3 minutes per side.
  6. Serve with tahini sauce, or in pita's like the original recipe suggested!
  7. To make the tahini sauce:
  8. In a food processor combine garlic and tahini.
  9. Add kosher salt.
  10. Remove from food processor and add olive oil and lemon juice.
  11. If too thick, add 1 tsp of warm water at a time until desired consistency.
  12. Sprinkle with parsley and serve.
  13. Note: We put everything in the blender and it came out super thick. Don't do what I did, and follow the directions.

Allergen Information

Nightshade free, dairy free, wheat free, gluten free, soy free, egg free, and corn free.

7.6.2
144
http://emilylevenson.com/recipe-zucchini-patties-with-a-tahini-sauce/

Let's stay connected!

Looking for a little extra inspiration in your inbox? Enter your name and email below and I'll share some of my favorite tips and tools to get your day going.

More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

Comments

  1. Reply Love, love, love this recipe. Light, summer-y, chickpea-filled, and topped with tahini.
  2. Reply I can't wait for summer zucchini. I've been craving it. And I love making zucchini pancakes too, my DH, who doesn't normally like zucchini, even likes them. I'm going to have to try adding beans/chickpeas to the recipe.
    1. Reply they paired nicely together! not sure what possessed me (other than pinterest). but these were good!
  3. Reply I LOVE zucchini fritters and have been trawling the internet to find some vegan recipes to incorporate into my (currently) non-vegan diet. These look delicious (and the boyf might even eat them - haha)!
    1. Reply These are winners. The chickpea flour holds the patties together nicely. You won't even miss the eggs.
  4. Reply Love this! I'm going to make it tonight, I think even the kids will eat, thanks Emily!
  5. Reply I went to make this and then realized we were out of chickpeas (?!?) and so I used black beans instead. Then, I made the (poor?) decision to put the mix through my food processor and it became too soft and I didn't have chickpea flour, so I used wheat flour instead and some whole oats to try to make it into something that could be formed. Then, I decided to add some feta cheese because I had some and thought it would be good and baked them at 475 degrees instead of frying. After 10-minutes I flipped them over on the bake-sheet and baked another 10-minutes. They came out great (but no longer dairy free or gluten free) and I also put the parsley right in the dip (not just as garnish) and the whole family loved it. So, if you don't have all the right ingredients, this is such a great recipe that you can really substitute and be flexible and it still comes out awesome. Thanks so much for sharing this!
    1. Reply I love it, Sharon! And I'm so glad that it turned into a great recipe for you.

Leave a Reply

Your email address will not be published. Required fields are marked *