Prepare the zucchini

• Grate the zucchini and squeeze out as much water as possible.
• Pat dry with a clean cloth.

Blend the falafel mixture

• Pulse the chickpeas, onion, garlic, parsley and coriander in a food processor until coarsely ground.
• Add the grated zucchini, cumin, ground coriander, salt and pepper and pulse briefly to combine.

Shape the falafel

• Transfer the mixture to a bowl and stir in the flour until it holds together.
• Shape into small patties or balls.

Fry the falafel

• Heat the olive oil in a frying pan over medium heat.
• Fry the falafel in batches until golden and crisp on both sides.

Serve

• Drain on paper towels and serve warm.