Courgette and Chickpea Falafels
These courgette and chickpea falafels are a healthier twist on the original recipe packed with courgette and fresh herbs along with traditional spices.
Servings: 4
Calories: 266kcal
Ingredients
- 100 g dried chickpeas cooked or a tin drained See notes below for recipe
- 100 g courgette grated
- 4 tbsp chickpea (gram) flour
- 2 garlic cloves grated
- 1 onion finely chopped
- 1 tbsp fresh coriander finely chopped
- 1 tbsp fresh parsley finely chopped
- 1 tsp ground coriander
- 1 tbsp ground cumin
- 1 tsp dried mint
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 4 tbsp vegetable or sunflower oil for frying
Instructions
- Put the cooked chickpeas, grated courgette, flour, grated garlic, chopped onion, coriander and parsley, along with the ground coriander, cumin, mint, and seasoning into a food processor. Process until smooth, scraping down the sides as you go.
- Tip the mixture into a dish, pressing it lightly, cover and place in the fridge for at least an hour or overnight.
- Using slightly damp hands, take walnut-sized pieces of the mixture and shape them into rounds, then slightly flatten.
- Heat the oil in a large non-stick frying pan to a medium-high heat. Add the falafels in batches, don't overcrowd the pan, and cook until golden. This should take around 3 minutes a side. Remove when cooked and drain on kitchen paper. With each batch you might need to add some more oil
- Serve as a simple lunch with pitta or flatbreads, alongside houmous and tzatziki. Or as part of a bigger meze-type Mediterranean meal.
Notes
- You can find the recipe here for my 'no-soak dried chickpeas'
- And here is the recipe for my quick creamy houmous
Nutrition
Calories: 266kcal | Carbohydrates: 25g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 309mg | Potassium: 439mg | Fiber: 6g | Sugar: 5g | Vitamin A: 195IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 3mg