Instructions

1. Drain and rinse the chickpeas.
2. Grate the courgette then squeeze out any excess moisture through a sieve.
3. Put all ingredients in a food processor. Season with salt and pepper Whizz until you get a creamy but textured paste.
4. Divide the mixture into 8-10 equal golf balls size balls. Set aside until you're ready to cook them ( you can even freeze them)
5. Heat the oil in a frying pan over a medium heat then cook the falafels for about 5-8 minutes, rotating them regularly, until golden and crisp all over.
6. Serve with pitta, salad and/or tzatziki.