Why This Recipe Works

To produce a facsimile of falafel with much less work, we streamlined the chickpea mixture from our popular falafel recipe. By pulsing chickpeas, aromatics, and spices in a food processor, we easily created a cohesive blend that we shaped into disks and pan-fried. A quick sauce of yogurt, tahini, lemon, and mint beautifully complemented the earthy cakes. To turn the dish into a complete meal, we added a fresh ribboned-zucchini salad with briny kalamatas, lemony yogurt, and mint.

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Before You Begin

Niçoise olives can be used in place of kalamata. Use a vegetable peeler or a mandoline to shave the zucchini.

Instructions

for the yogurt-tahini sauce

Whisk all ingredients in bowl until smooth. Season with salt to taste. Refrigerate until needed. (Sauce can be made 24 hours in advance.)

for the zucchini-salad

Whisk mint, oil, lemon juice, yogurt, and honey together in medium bowl. Add zucchini ribbons and toss gently to coat. Sprinkle with olives and refrigerate until needed.

for the chickpea-cakes

Process cilantro, onion, coriander, cumin, salt, baking powder, and cayenne in food processor for 5 seconds. Scrape down sides of bowl. Continue to process until mixture resembles pesto, about 5 seconds longer. Add egg and process for 5 seconds. Add chickpeas and flour and pulse 4 times. Scrape down sides of bowl. Continue to pulse until chickpeas are coarsely chopped and flour is fully incorporated, about 4 more pulses.

Spray rimmed baking sheet with vegetable oil spray. Remove food processor blade and, using ½ cup measure, drop 6 even portions (about scant ½ cup each) onto prepared sheet. Gently shape into patties about 3 inches in diameter.

Line cutting board with single layer of paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Using thin spatula, transfer patties to skillet. Cook for 4 minutes, then reduce heat to medium-low; cover; and continue to cook until tops are firm to touch and patties register 185 degrees, 7 to 9 minutes. Transfer patties to prepared board, browned side down. Invert cakes to browned side up and serve with sauce and salad.