A great way to make falafels even more delicious is to add masses of grated courgette to the mixture – it's also a sneaky way of getting your five a day. Dunked into homemade tzatziki, these veggie bites are perfect for a light lunch.
- 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.
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In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.