Tasty and vibrant falafel with added courgette for those extra vitamins! Great served hot or cold with pitta and salad.


Preparation time: 35 minutes | Cooking time: 20 minutes


• 1 small/medium courgette (roughly 150g/5oz)

• 2 x 400g tins chickpeas, drained and rinsed

• 3 tbsp plain flour


• 2 garlic cloves, crushed

• ½ tsp cumin

• 1 lemon, zested


• 3 tbsp sunflower oil for frying

• Salt and pepper

1. Trim the courgette, then grate. Wrap the courgette in a clean tea towel and squeeze out any excess moisture. Set aside.


2. Put the chickpeas, flour, garlic, cumin, the lemon zest and a little seasoning in a food processor. Whiz until medium coarse. Add the courgette and pulse briefly to combine. Don’t overmix.

3. Divide the mixture into 12-14 equal falafels.

4. Heat the sunflower oil in a frying pan over a medium heat and cook the falafels in two batches for around 2-3 minutes each side, until golden and crisp.

5. Serve with salad and pitta bread.

Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.

Sign-up to the Kitchen Garden Magazine Newsletter

Enter your e-mail address below to see a free digital back issue of Kitchen Garden Magazine and get regular updates straight to your inbox…

You can unsubscribe at any time.

About the Author

Steve Ott

What's on your plot?