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Veggie Falafel

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by Nathalie
Step by step recipe - 20 Min
May 21, 2018

A different kind of Falafel…

Since I live in Israel the food I see most around me is Tahini, Humus and Falafel. The classic Falafel is made out of chickpeas. Since this ingredient is not suitable with my histamine intolerance I had to think of a way to exchange it while still keeping some of the oriental flavours. I love to get inspired by the food here in Israel but what I love even more is to be creative in the kitchen and try to recreate any food I want to eat in order to enjoy it.

Instead of chickpeas, I decided to go with carrot and zucchini. This might be unexpected but the cheese here in Israel is incredible. Therefore, I wanted to include some into it. The cheese is also the glue that keeps the falafel together and adds so much flavour. Using fresh mint in dishes is something I surely saw for the first time in Israel. To keep some of the Israeli flavour I added it to the dish and it turned out incredible! You don’t need any oil to fry the falafel in since the cheese already has enough fat. If you want to stick to the oriental flavours, serve the falafel with Tahini. If you want to mix it up, add Beetroot pesto.

Can’t wait to read what you think about this recipe! Please leave a comment.



Serves 9-12 Falafel
Cooks in 20 Minutes
Difficulty Easy


130 g carrot
220 g zucchini
150 g lactosefree Feta cheese/haloumi
2 tbsp chopped fresh herbs (mint, parsley, coriander)
Serve with: Tahini / beetroot pesto
Beetroot Pesto:
3 vacuumed beetroots
dash of salt
2 tbsp olive oil


Grate the veggies and cheese into a mixing bowl . Heat a non sticking pan. Form the patties with your hands and squeeze out any excess juice. Fry each side until golden brown. Serve with raw Tahini or my beloved beetroot pesto. Make the pesto by placing the needed ingredients into a blender. Add water of more olive oil, tbsp by tbsp, if the sauce is too thick.


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