Courgette & Mint Falafels with Peppadew, Rocket and Feta Dressing
Preparation time
Cooking time
Total time
Courgette and Mint Falafel are lovely light and a nutritious take on a falafel. Delicious served as a packed lunch or as a main course in a pitta for a mid week dinner. Hot or cold these tasty treats will delight.
Recipe type: Light Lunches
Cuisine: Middle Eastern
Servings: 60
  • 3 courgettes (600g), topped and tailed
  • 1 tin Flageolets beans (400g)
  • 30g flat leaf parsley
  • 10g fresh mint
  • 9 tablespoons plain flour or gluten free flour
  • 1 heaped teaspoon baking powder
  • 1 teaspoon salt
  • Serve with
  • Peppadew, Rocket and Feta Dressing
  • 5 peppadews
  • ½ bag of washed rocket
  • ½ block of feta cheese
  • ¼ cup olive oil
  • ¼ cup natural Greek yoghurt
  • 1 teaspoon chilli flakes (optional)
  • Salt and pepper to taste
  • Oil to grease mini muffin tin
  • Salad of your choice to serve
  • Lettuce, tomatoes, shredded cabbage
  1. Add the courgettes to a food processor.
  2. Blend the courgettes until they are chopped into small pieces around 1 cm.
  3. Add the herbs and beans and blend again until incorporated.
  4. Then add 3 Tablespoons of flour at a time, blend and repeat until all 9 tablespoons have been added to the mixture.
  5. Add the baking powder and blend.
  6. Refrigerate for 2 -4 hours
  7. Grease a mini muffin tray 24 holes and drop a teaspoonful mixture into each hole.
  8. Or drop teaspoonfuls of the mixture onto a greased baking tray.
  9. Bake at 200 degrees for 15-20 minutes or until golden brown.
  10. The mixture can easily be halved, it made a huge amount which was a great lunch box addition with salad and a pitta.
  11. To make the dressing
  12. Add all the ingredients except the yoghurt to a blender or into a Nutribullet.
  13. Blend to a smooth paste.
  14. Stir the blended ingredients into the yoghurt.
  15. Serve with lettuce, cabbage tomatoes or any other salad ingredients.
This can easily be made into a vegan meal by omitting the yoghurt and feta from the dressing.
Recipe by Marissa's Recipes & Ideas at