Greek-Style Falafel Fritters

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: fritters

Calories: 22kcal

4 cups grated courgette/zucchini 560 g
1 teaspoon salt plus extra to taste 4 tablespoons freshly chopped parsley leaves
¼ teaspoon ground turmeric
¼ teaspoon ground cumin
½ teaspoon ground coriander
½ cup gram ﬂour chickpea/garbanzo bean ﬂour 80 g
freshly ground black pepper
olive oil for shallow frying

Put the grated courgette in a bowl, add the 1 teaspoon salt, mix well and let sit for 10 minutes.
Squeeze out most of the courgette juice and discard. Add the parsley, turmeric, cumin, coriander, ﬂour, pepper, and more salt to taste, then quickly mix with a spatula.
With the help of a small round cookie cutter or a measuring tablespoon, form 14–16 even-sized patties and ﬂatten them down a bit.
Heat a non-stick frying pan/skillet over medium heat, add a little olive oil, and fry the falafels for 3–4 minutes on each side until golden brown.
Serve with tzatziki sauce, lemon wedges, coriander, and ﬂatbreads, or whichever way you like!

Serving Suggestions:

Tzatziki

lemon wedges

freshly chopped coriander/cilantro

ﬂatbreads