Super-green Falafels with Cashew Ginger Courgette Noodles

Eloise Edington  |   8 Jun 2022

When you’re TTC or having fertility treatment, it’s important to try and follow a fertility-friendly diet.

Our friend Charlotte Grand (from the Fertility Kitchen – visit her website here) has written the world’s first fertility cookbook, bursting with delicious recipes for guilt-free conception-friendly eating. This recipe is extracted from The Fertility Kitchen: The Essential Guide to Supporting your Fertility by Charlotte Grand (Quercus Books @QuercusBooks).

Here, she shares her recipe for super-green vegan falafels with delicious, spiced courgette noodles. Falafels make an easy, satisfying vegan lunch or delicious speedy supper and pair perfectly with homemade Hummus (click here to view the recipe).


makes 22 falafels

  • 1 x 400g jar chickpeas, drained and rinsed thoroughly
  • 2 garlic cloves, crushed
  • 1 onion, finely chopped
  • 125g (1 cup) frozen peas
  • 4 tbsp ground flaxseeds
  • ½ small head of broccoli (about 100g), roughly chopped
  • 70g (2 cups, tightly packed) kale leaves, roughly chopped
  • 1 bunch (25g) flat-leaf parsley
  • ½ bunch (12g) mint leaves
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • Juice and zest of 1⁄2 lemon
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • Extra virgin olive oil, for brushing
  • 1 tsp olive oil per courgette
  • Courgette (1 per person), spiralised
  • Rocket leaves (large handful per person), to serve


Cashew Ginger Sauce

  • 2 tbsp smooth cashew butter
  • 2 tsp ginger, peeled and grated
  • 1 small garlic clove, crushed
  • 1 ½ tbsp tamari (or coconut aminos if avoiding soy)
  • Squeeze of lemon
  • ½ tsp raw honey
  • 3 tbsp warm filtered water

Place the cashew butter, ginger, garlic, tamari, lemon juice, honey and water in a jug and use a stick blender (or whisk) to blend until smooth.


  1. Preheat the oven to 180°C (350°F). Line a large baking tray with plastic-free baking parchment.
  2. To make the falafels, place the chickpeas, garlic, onion, peas, flaxseeds, broccoli, kale, parsley, mint, ground coriander, ground cumin, lemon juice and zest, salt and cracked black pepper in a food processor and process until the mixture comes together.
  3. Roll into 22 walnut-sized balls, place on the prepared tray and refrigerate for 30 minutes or overnight to firm up.
  4. Brush with oil and bake for 20 minutes.
  5. Meanwhile, make the cashew ginger sauce and set aside.
  6. Heat the olive oil in a frying pan over a low heat. Add the courgette and cook for 1–2 minutes until warmed through.
  7. Drizzle with the cashew ginger sauce and toss to coat.
  8. Divide the courgette noodles between serving bowls, add 3–4 falafels per person and scatter with rocket leaves to serve.

Have you had a go at making these falafels yourself? Tag us on Instagram @fertility_help_hub, tag Charlotte @thefertilitykitchen and QuercusBooks @QuercusBooks.

Order a copy of Charlotte’s brand new book here.

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