High-Protein Vegan Mezze Bowl with Zucchini Falafel
This delicious high-protein vegan mezze bowl features crispy zucchini falafel served with a fresh parsley salad, harissa red lentil hummus, and savory kalamata olives. Ready in just 30 minutes, this balanced meal is perfect for meal prep and packed with flavor.
Ingredients
For the Zucchini Falafel:
- 2 medium zucchinis grated
- 1 carrot peeled and grated
- 1 cup chickpea gram flour
- 2 tbsp cornflour cornstarch
- Small handful of flat-leaf parsley chopped
- ½ tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp garlic granules
- ½ tsp ground cumin
For the Parsley Salad:
- 1 oz curly or flat-leaf parsley chopped
- 9 oz tomatoes diced
- ½ red onion sliced
- Juice of 1 lemon
- 1 ½ tbsp olive oil
- Salt and freshly ground black pepper
To Serve:
- Harissa red lentil hummus
- Kalamata olives
- Lemon wedges
- Tofu flatbread
Instructions
- Prepare the Falafel Mixture: Place the grated zucchini and carrot in a clean dish towel and squeeze out excess moisture. Transfer them to a mixing bowl and add the chickpea flour, cornstarch, parsley, salt, black pepper, garlic granules, and cumin. Mix thoroughly until well combined.
- Shape and Cook the Falafel: Scoop small portions of the mixture and shape them into 1-inch-wide falafel balls. Arrange them in an air fryer and cook at 350°F for 20 minutes, flipping halfway through. Alternatively, pan-fry in a bit of olive oil over medium heat, cooking each side for 5–10 minutes until golden brown.
- Prepare the Parsley Salad: In a bowl, combine the parsley, diced tomatoes, and sliced onion. In a small dish, whisk together the lemon juice, olive oil, salt, and black pepper. Drizzle over the salad and toss to coat.
- Assemble the Bowl: Divide the falafel and parsley salad among serving bowls. Add harissa red lentil hummus, kalamata olives, and lemon wedges on the side. Serve with tofu flatbread.
Nutrition
Protein: 40g
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