Courgette Falafels & Peanut Dip Recipe | Abel & Cole

Courgette Falafels & Peanut Dip

Cooking time
Serves2 people
Vegans

Our falafels are taking on a slight Indian twist with zesty coriander seeds and a kick of ginger. Cooled with a creamy coconut and peanut sauce.

Ingredients

  • 2 courgettes
  • A handful of coriander
  • 2 tsp coriander seeds
  • 1 red onion
  • 2 garlic cloves
  • 2 tsp garam masala
  • A 400g tin of chickpeas
  • 1 lemon
  • 35g peanuts
  • A thumb of ginger
  • 20ml coconut milk
  • 2 mini romaine lettuces

No processor?^ Simply mash all your falafel ingredients with a masher. To make your sauce, crush the coriander seeds and peanuts in a pestle and mortar. Whisk all the other ingredients in.

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Coarsely grate the courgettes. Place into a sieve with a large pinch of salt and set over a bowl. Squeeze and toss to remove the excess water. Set aside. Pick the leaves from the coriander. Roughly chop the stalks.
2. Toast the coriander seeds in a dry frying pan for 2 mins until popping and fragrant. Tip into a bowl. Peel and finely chop the onion. Peel and grate or crush the garlic. Warm ½ tbsp oil in a frying pan and add the onion. Fry for 5 mins until softened.
3. Drain and rinse the chickpeas. Add to the pan along with half the garlic and the garam masala. Cook for 3 mins. Tip into a food processor bowl. Squeeze the courgettes for a final time then add to the processor. Zest in the lemon and add half the coriander seeds and all the coriander stalks. Pulse until the mix just comes together. You don't want it to be too smooth.
4. Pop the mixture into a large shallow dish and place in the freezer for 10 mins to firm up. Meanwhile make your sauce. Toast the peanuts in a dry frying pan for 3-4 mins until golden, taking care not to burn them. Tip into the food processor and add the remaining coriander seeds and crushed garlic.
5. Peel and grate the ginger. Juice the lemon. Add to the proccessor. Blitz to chop the peanuts. Pour in the coconut milk and blitz until you have a smooth creamy sauce. Season. Pour into a bowl.
6. Remove the falafel mix from the freezer and mould into ping pong sized balls. Place on a baking tray and brush with ½ tbsp oil. Slide into the oven and cook for 30-40 mins until golden and firm.
7. Tear the leaves from the gem lettuces. Arrange on two plates. Place a couple of falafels in each lettuce 'boat' and scatter over the coriander leaves. Drizzle the sauce over or dunk the falafel filled boats directly in.
Shopping List
Add main ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Please enter a nickname for yourself:

Rate