Falafels — Annabel Langbein

Ingredients

• 1 large zucchini
• 2 x 400g/14oz cans chickpeas drained and rinsed
• 2 cloves garlic crushed
• 2 spring onions /scallions, finely chopped
• 1 egg
• finely grated zest of 1 lemon
• 1/4 cup plain flour or rice flour
• 1/4 cup chopped parsley
• 1 tbsp cumin seeds
• 1 tbsp lemon juice
• 1/2 tsp salt
• freshly ground black pepper to taste
• neutral oil to cook
• baby cos/romaine lettuce leaves separated, or warmed pita pockets
• 4 tomatoes cored and cut into wedges
• 1 red onion thinly sliced
• mint leaves (optional)
• Hummus
• Green Summer Sauce
• Tomato Relish
• Pickled Cucumbers