These were delicious, I made a full batch and I think I turned all of them into a falafel pitta sandwich with yoghurt, pickles and lettuce. Really easy to make and tasty.
2 400g tins chickpeas, drained and rinsed
3 tbsp plain flour
2 tsp harissa
handful coriander, roughly chopped
2 garlic cloves, crushed
1 lemon, zested and juiced
Preheat the oven to 200C.
Wrap the courgette in a clean tea towel and squeeze out any excess moisture. Set aside.
Put the chickpeas, flour, harissa, coriander, 1 garlic clove, the lemon zest and a little seasoning in a food processor. Whizz until smooth. Add half the courgette and pulse briefly to combine.
Divide the mixture into 12 equal balls, then flatten into patties. Place the patties on a baking sheet and bake for 20-25 mins. Serve.