Greek-Style Falafel Fritters

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.

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 over a 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.