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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!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ small courgette
  • 1 tin chickpeas 400g
  • 2 Tbsp flour wheat, chickpea, corn or rice
  • ½ Tbsp harissa
  • handful coriander roughly chopped
  • 1 garlic clove minced
  • zest and juice of ½ lemon
  • 2 Tbsp olive or sunflower oil

Method
 

  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.