2 medium zucchini, coarsely grated (you need 2 packed cups)
100 grams haloumi, coarsely grated
1 medium egg
¼ cup finely chopped herbs (use coriander, mint and/or basil)
⅓ cup plain flour
1 teaspoon Middle Eastern spice mix (I used ras el hanout)
vegetable oil for cooking
Scatter the zucchini over a clean tea towel then roll up tightly and squeeze to remove excess moisture. Don’t leave out this step.
Place the zucchini in a large bowl with the haloumi, egg, herbs, flour and spice mix. Mix well to combine then form tablespoons of the mixture into 10-12 large walnut-sized balls. The mixture will be quite soft at this point but firms up as the cheese melts when cooked. Place the balls on kitchen towels to absorb any moisture.
Heat 2cm oil in a medium-sized sauté pan until a piece of bread turns golden in 30 seconds. Cook the falafel in the oil for 4 minutes until golden. Drain on kitchen towels before serving (see suggestions below).
Serving suggestions: cos lettuce or finely shredded red cabbage tossed in lemon juice; fresh herbs (mint, parsley, dill, basil); tomato, cucumber and/or avocado slices; whole pickled chillies; tzatziki,
hummus or yoghurt; lemon or lime wedges; hot sauce; flatbreads.
Cook’s note: Cook the falafel as soon as you’ve made them as liquid will start to leach out, making them hard to work with.