Meat-free Archives

Nightshade recipes

Plant-based kofta and kebab platter with garlic naan

30 minutes

Braai recipes

Mushroom ragù with Kalamata olives and fettuccine

40 minutes

Stir-fry recipes

Baby marrow falafel

15 minutes

Baby marrow falafel

Serves 6

Difficulty Easy

Prep Time 45 minutes, plus optional overnight soaking time

Cooking Time 15 minutes

Ingredients

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

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

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Baby marrow falafel

Baby marrow falafel

Ingredients

Method