Midday Meze: Baked Courgette and Chickpea Falafel with a Side Salad and low fat Hummus.
Place the onion, paprika, cumin, courgette and chickpeas in a blender and pulse to begin to break up the mixture. Don’t blitz it to much.
Transfer the mixture into a bowl and add in the tahini paste, lemon juice, crushed green chillies and coriander leaves and mix through.
Form the mixture into round patties.
Whisk up and egg.
Dip the falafel into the egg and then coat in Panko breadcrumbs.
Spray the falafel on both sides with olive oil spray and cook and bake in the oven for 20 mins.
Serve with a side salad, wedges of lemon and low fat Hummus.