Zucchini Falafels
These zucchini and chickpea falafels are fresh, golden, and full of flavour — crisp on the outside, soft inside, and spiked with harissa, lemon, and herbs. They’re a lighter, brighter take on classic falafel, with grated zucchini keeping them tender and the chickpeas adding hearty texture. Served with a cool lemon-mint yoghurt sauce and warm flatbreads, they make an easy, vibrant meal that’s just as good for a quick lunch as it is for sharing platters or picnics.
Ingredients 12
1 zucchini, large, trimmed
2 × 400g tins chickpeas, drained and rinsed
2 tsp harissa
1 tsp ground cumin
1 garlic clove, crushed
1 tbsp coriander leaves, roughly chopped
1 lemon zest
1 tbsp extra virgin olive oil
Lemon Yoghurt Sauce
125 g Greek-style yoghurt
Handful mint leaves, sliced
sesame flatbreads, to serve, optional
yoghurt sauce ingredients, not separately listed — see recipe where yoghurt sauce ingredients are mixed with remaining zucchini
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Method 6
Grate the coarsely, then wrap in a clean tea towel and squeeze out the excess moisture. Set aside.
Place the , , , , crushed garlic and into a food processor. Season with a little salt and black pepper and whizz until smooth. Add half the grated and pulse briefly to combine.
Divide the mixture into 12 equal balls then flatten them a little.
Mix the remainder of the grated with the , juice of 1 lemon, , , and to make the yoghurt sauce.
Heat the sunflower oil in a frying pan over medium heat and cook the in two batches for around 2–3 minutes on each side, until golden and crisp.
Serve warm with the lemon-mint yoghurt sauce and sesame flatbreads if desired.
WhiskTaker's tips
Can be prepared ahead of time, and chilled for up to 2 days. Enjoy at room temperature, or warmed in the oven.
