zucchini balls

Enjoy piled onto flatbread with roasted zucchini, slices of jarred chargrilled capsicum, and a simple yoghurt sauce.

Baked falafel with grated zucchini

chickpeas

brown onion, roughly chopped

garlic cloves,

zucchini zucchini

tsp extra virgin olive oil

tsp cumin

tsp coriander

coriander

Place the chickpeas in a large bowl and cover generously with water, ensuring you have room for the chickpeas to expand. Soak overnight or for at least eight hours, then drain and rinse well.

Grate the zucchini. If you find it's quite wet, place the grated zucchini in a tea towel and squeeze out excess liquid. Add the zucchini and rinsed chickpeas to a food processor with all the remaining ingredients (starting with just 3/4 cup of the besan flour). You may need to do this in batches, depending on the size of your food processor. Pulse until the mixture comes together. Some chunks of chickpea and onion are OK, but you don't want big lumps, nor do you want a smooth paste. The mixture should feel slightly moist, and will firm up further in the fridge when you leave it to rest for an hour (an important step). If it's too wet, add the remaining 1/4 cup besan flour and pulse again. Cover the mixture and place it in the fridge for at least an hour (I've even left mine overnight and it was fine).

When you're ready to bake, preheat the oven to 180°C and line two large baking trays with baking paper. Fill a small bowl with warm water for the purpose of keeping your hands moist. With slightly moistened hands, roll heaped tablespoon-full portions of the mixture into balls, giving it a squish as you do to ensure they are firmly packed. Place the balls on the baking sheet, allowing a couple of centimetres space between the balls yet fitting as many as you can on each tray. Depending on the size of your trays and balls, you may need to do a second batch. 

Bake in the oven for 25-30 minutes, rotating the balls after 15 minutes to ensure they are evenly browned. They are done when they're golden brown all over. Serve in a wrap with yoghurt tahini sauce, chargrilled capsicums in vinegar, roasted zucchini (or other roasted vegetable) and some fresh coriander leaves. If you're freezing falafel to eat later, reheat by microwaving them or pop them straight from the freezer in the oven at 180°C with a little drizzle of olive oil on a lined baking tray — my preferred method. They will take 10 or so minutes to warm through and 15 to get nice and golden. 

Looking for a traditional Greek kolokithokeftedes (zucchini/ courgette balls) recipe? Find out how to make this Cretan feta and courgette dish from scratch!

Traditional Greek Kolokithokeftedes (Fried Zucchini/Courgette Balls) Recipe

kg zucchinis, grated (35 ounces)

red onion, grated

spring onions, finely chopped

tbsps fresh mint, finely chopped

eggs

feta cheese, grated

salt and pepper

breadcrumbs

tbsps extra virgin olive oil

tbsps parsley, finely chopped

Use a grater to grate the zucchini and place them in a colander with some salt. Squeeze them with your hands to get rid of the excessive water. Leave them for 30 minutes and squeeze them again.

Into a large bowl add all the other ingredients and mix well with your hands, until combined and the mixture is firm enough to make the balls. Add a little more flour if needed.
In a pan add enough olive oil to cover the bottom of the pan, and heat the oil into medium-high heat.

Dip a tablespoon in some water and spoon out some of the mixture into the hot oil. Repeat this procedure until the surface off the pan is comfortably filled. You should dip the spoon in the water every time, so that the dough doesn&#8217;t stick on it.

Fry the kolokithokeftedes for about 2-3 minutes on each side, until nicely colored. Place them on paper towel, to absorb the extra oil.

A healthier alternative is to bake the balls. In that case preheat the oven at 180C, oil the bottom of a baking tray and form the balls with your hands. Take a small handful of the mixture and roll into a ball and then flatten into a patty. Place on the baking tray and form the rest of the balls. Brush the top of the ball with some olive oil and bake for 25 minutes. Halfway through cooking time flip the balls and put back to the oven.

Serve hot or hot with some fresh cold yogurt aside.

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Baked falafel with grated zucchini

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Baked falafel with grated zucchini

Traditional Greek Kolokithokeftedes...

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