Find tried and tested recipes from McCarthy Stone homeowners, teams and the restaurant chefs in our assisted living (Retirement Living PLUS) developments

Courgette Falafels with Tzatziki

Whether you're dining in the spring sunshine or just after a light snack, try these fantastic vegetarian falafels. 

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Posted 16 May 2019
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Prep: 25 minutes (including cooking) Cook: 15 minutes


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



  1. Wrap the courgette in a clean tea towel and squeeze out any excess moisture.Set aside.
  2. 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.
  3. Divide the mixture into 12 equal balls, then flatten into patties.
  4. 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.
  5. 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.
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