Go Back

Courgette falafel

These vegan and gluten-free Courgette falafels are made using the traditional process -  i.e. fried with raw, pre-soaked chickpeas rather than cooked ones. So they are crunchy on the outside, softly textured on the inside. It's important to pre-soak the chickpeas overnight -  also the falafel mixture needs resting before frying. These falafels are perfect for parties and picnics - either as nibbles with a dip (for examplecourgette tzatziki) or stuffed in pitta bread with condiments of your choice.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: Middle Eastern, North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small courgette
  • 1 Tbsp salt
  • 2 cups of pre-soaked dry chickpeas
  • 2 cloves of garlic minced
  • 1 small red onion chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 Tbsp chopped mint
  • 2 Tbsp chickpea flour
  • 1 tsp bicarbonate of soda
  • Salt & pepper
  • Grapeseed oil to fry

Method
 

  1. Grate the courgette into a sieve, add the salt and rest for 30 minutes over a bowl. Squeeze out the excess moisture using the base of a spoon against the sieve.
  2. Put the courgette into a large mixing bowl.
  3. Drain the chickpeas and add to the courgette. Add the spices, garlic, onion, herbs and chickpea flour. Season with salt & pepper (you can add a pinch of cayenne if you like). Combine well.
  4. Put half of the mixture into a food processor and blend, scraping down the sides of the food processor as necessary. When you get a coarse mixture, resembling couscous, transfer it into a bowl. Repeat the processing with the remaining mixture.
  5. Combine well the two blends and cover the bowl with clingfilm, then chill for 2 hours (or place in the freezer for 20 minutes).
  6. Add the bicarb to the falafel mixture and combine well, then form small patties or balls. Put them on a plate.
  7. Heat some grapeseed oil in a small, deep pan to the depth of 3 cm. Fry 4-5 falafels at a time for about 2-3 minutes per side, or until golden brown. Add more oil to the pan as necessary.
  8. Transfer the falafels onto a plate, lined with paper kitchen towels.