I love anything that makes vegetables more fun to eat and zoodles aka zucchini noodles are definitely on that list. They are incredibly healthy, nutritious and naturally gluten-free. Though they can not replace the flavor of regular pasta - as they both taste totally different - I just love this healthy alternative.

And the best part, you can make them out of just about anything. Next to zoodles you have poodles (parsnip noodles), soodles (sweet potato noodles), sqoodles (squash noodles), and coodles (carrot noodles) just to name of few.

You can eat most of them either raw, cooked in a pan or boiled in water. My favorite and most used way is cooked in a pan.

Are you ready to trade in regular noodles for these gluten-free and nutrient-packed vegetable ribbons to create a colorful, light, and yummy dish?

ZOODLES WITH HOMEMADE PUMPKIN FALAFELS AND TOMATO SAUCE 🍝

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INGREDIENTS(serves 2-3)

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2 big zucchini, spiralized

CLICK HERE to get more info about how to spiralize veggies with or without a spiralizer.

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For the falafel

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1.5 cup cooked chickpeas
2 cups pumpkin, cubed
3 cloves of garlic, skin on and lightly crushed
1/2 cup fresh chopped parsley or cilantro
1 tsp coriander powder
2 tsp cumin powder
Himalayan pink salt and black pepper to taste
1 tbsp olive oil
1 tbsp lime juice
1/2 cup panko breadcrumbs
Cornstarch

For the sauce

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2-3 cups tomatoes, chopped
1 cup onion, chopped
2 clove of garlic, minced
1 cup carrots, finely chopped
1 tbsp soy sauce
A drizzle of vegan Worcestershire sauce
1 tbsp dried oregano
Sea salt and black pepper to taste

DIRECTIONS

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For the falafel

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1. Preheat oven to 200C (or 400F).
2. Add pumpkin, chickpeas, and garlic (you can leave the skin on) to a baking sheet. Drizzle with a little cooking oil and roast for 20 minutes or until browned.
3. When soft, push garlic out of the skins and blend with pumpkin and chickpeas in a blender or food processor. Do not overprocess, you want to keep some texture in the mixture.
4. Combine pumpkin and chickpea mix with all other falafel ingredients and mash to combine. Roll into falafel balls and set in the fridge or freezer for 20-30 minutes. This will prevent the falafel balls from falling apart when being cooked.
5. Then add some cornstarch to a bowl and lightly coat falafel ball with it.
6. Fry falafel balls in coconut oil until golden.

For the sauce

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1. While pumpkin and chickpeas are roasting make the sauce. In a skillet or pot, heat cooking oil over medium heat. saute onion for 2-3 minutes. Stir regularly. Then add garlic and cook for 1-2 minutes more.
2. Stir in all other ingredients and cook, covered, for 15 to 20 minutes. Or until carrots are soft.

For the zoodles aka zucchini noodles

1. Spiralize zucchinis. When falafel balls are ready, cook the zucchini noodles in the same pan until al dente. This will give them extra flavor.
2. Add noodles and sauce to a plate and top with falafel balls.

ENJOY ღ ღ ღ

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FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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