Ingredients

Method

• 200 g baby marrows, grated, plus extra for serving
• sea salt and freshly ground black pepper, to taste
• 400 g chickpeas, soaked overnight
• 2 t ground cumin
• 2 t ground coriander
• 2 t paprika
• 3 cloves garlic , chopped
• 1 green chilli, chopped
• 10 g Italian parsley
• 5 g coriander
• 5 g mint
• 1 lemon, zested and juiced
• black and white sesame seeds, for rolling
• vegetable oil, for frying
For the minted yoghurt:
• 1 cup Woolworths plain double-cream yoghurt
• 5 g mint, plus extra for serving
• 1 lemon or lime, zested
• sea salt and freshly ground black pepper, to taste
• 1⁄2 clove garlic, chopped
• 2 spring onions, chopped
• pomegranate rubies, for serving
• fresh limes or lemons, for serving

Method

Ingredients

1.  Place the grated baby marrow in a colander and sprinkle with salt. Allow to stand for 5 minutes, then squeeze to drain out any excess water.

2. Place the remaining falafel ingredients except the oil in a food processor or blender and blend to form a coarse paste. Shape the mixture into small patties, roll in sesame seeds and shallow-fry over a medium heat for 2 minutes on each side, or until browned. Drain on kitchen paper.

3. To make the minted yoghurt, place all the ingredients into a food processor and blend, adjusting the flavours to your liking.

4. Spread onto a platter, top with the falafel and sprinkle with more mint, grated baby marrow and pomegranate rubies. Serve with the limes or lemons. These are delicious as they are or stuffed into warmed pita breads with pickled red onion.

Cook’s note: Only weigh the chickpeas after they have soaked overnight. This recipe has not been tested with canned chickpeas, but since there is a lot of moisture in the baby marrow, using canned chickpeas may result in falafel not holding its shape.

Find more vegetarian recipes here

Photograph: Andrea Van Der Spuy
Production: Hannah Lewry
Food Assistant: Jacqueline Burgess