Courgette Falafels with Tzatziki
Whether you're dining in the spring sunshine or just after a light snack, try these fantastic vegetarian falafels.
Recipes
Posted 16 May 2019
Prep: 25 minutes (including cooking)
easy
Serves:
4
H
Healthy
V
Vegetarian
Ingredients
For the falafels
- 1 large courgette, trimmed and grated
- 2 x 400g tins chickpeas, drained and rinsed
- 3 tbsp plain flour
- 2 tsp harissa
- handful coriander, roughly chopped
- 2 garlic cloves, crushed
- 1 lemon, zested and juiced
- 2 tbsp sunflower oil
For The Tzatziki
- 1 tsp extra-virgin olive oil
- 6 tbsp Greek yogurt
- handful mint leaves, sliced
Method
Preparation
- Wrap the courgette in a clean tea towel and squeeze out any excess moisture.Set aside.
- Put the chickpeas, flour, harissa, coriander, 1 garlic clove, the lemon zest and a little seasoning in a food processor. Whizz until smooth. Add half the courgette and pulse briefly to combine.
- Divide the mixture into 12 equal balls, then flatten into patties.
- Heat the sunflower oil in a frying pan over a medium heat and cook the falafels in 2 batches for around 2-3 minutes each side, until golden and crisp. Set aside and keep warm if eating straight away. If making ahead, cool, then chill for up to 2 days; enjoy at room temperature or warmed in the oven.
- Meanwhile, mix the remaining courgette with the lemon juice, olive oil, yogurt, mint and the remaining crushed garlic. Season to taste and serve with the falafels.
