Spiced courgette falafels
These Spiced courgette falafels are different to the usual but they are rather lovely! Also, they can be gluten-free if you use chickpea, rice or corn flour – even fine polenta would work! Serve them warm tucked in a toasted pitta with green salad and tzatziki, or serve them cold in a wrap or in a salad. Perfect for picnics or lunch-boxes too!
Ingredients
Method
- Drain and rinse the chickpeas.
- Grate the courgette then squeeze out any excess moisture through a sieve.
- Put all ingredients in a food processor. Season with salt and pepper Whizz until you get a creamy but textured paste.
- 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)
- 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.
- Serve with pitta, salad and/or tzatziki.