Greek-Style Falafel Fritters
Greek-Style Falafel Fritters

Greek-Style Falafel Fritters

The courgette base, chickpea addition and the yogurt-cucumber serving sauce will instantly transport you to hot summers spent in Greece. A great mid-week supper or light weekend lunch.

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14-16 Fritters
Total Time
14 Minutes
560g if grated courgette
1 tsp of salt, plus extra to taste
4 tbsp of freshly chopped parsley leaves
¼ tsp of ground tumeric
¼ tsp of ground cumin
¼ tsp of ground coriander
80g of gram flour (chickpea bean flour)
Freshly ground black pepper
Olive oil, for shallow frying
Serving Suggestions
Lemon wedges
Freshly chopped coriander
Step 1

Put the grated courgette in a bowl, add the 1 teaspoon of salt, mix well and let it 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.

Step 2

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.

Step 3

Heat a non-stick frying pan over a medium heat, add a little olive oil and fry the falafels for 3-4 minutes on each side until golden brown.

Step 4

Serve with tzatziki sauce, lemon wedges, coriander and flatbreads, or whichever way you like.

Recipe courtesy of Falafel by Dunja Gulin, published by Ryland Peters & Small (£14.99) Photography © Ryland Peters & Small

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