Need a speedy summer supper? Make these super-green falafels with cashew ginger courgette noodles

Ingredients

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.

Method

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.