Falafel of Chickpeas and Zucchini with Coriandolo Mayonnaise

Servings: 4
Prep time: 30
Cooking time: 10
  1. Slice the zucchini and onion coarsely. Place them in a blender along with the chickpeas, albumen, cumin, coriander, garlic, a pinch of lemon zest, salt and pepper. Blend until creamy and fairly homogeneous.
  2. Transfer the mixture into a bowl and stir in the chickpea flour. You have to make a soft dough (depending on the humidity, it could be necessary to add more chickpea flour).
  3. Prepare the sauce. Pour the egg in the glass of the blender brought to room temperature, lemon juice, coriander, a pinch of salt and pepper. Blend combining the oil flush until you get the consistency of mayonnaise not too much dense.
  4. Reduce the mixture of chickpeas and zucchini into small balls and slightly squash. Then mash the chickpea flour, whip of the excess.
  5. Dip the falafel, a few at a time, in hot oil (if you have one, use a wok) and cook until they are golden brown. Drain on paper towels and serve with mayonnaise placed in small bowls.