Packed with spices, herbs and melty cheese, these are so moreish!
Serves: 2-3
INGREDIENTS
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
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.