Herby Falafel Fritters with Sumac and Tomato Dressing

Finely chop coriander leaves and stems and spring onions. Finely zest lemon and juice ½ the lemon. Cut remaining lemon into wedges. Coarsely grate zucchini.

Drain and rinse chickpeas and place in a large bowl. Use a fork or a potato masher to crush well. Add coriander, lemon zest and juice, spring onion, za'atar, flour, 1½ teaspoons sumac and tahini and mix well to combine. Season well with salt and pepper.

Using clean hands, shape falafel mixture into 4 equal-size patties. Place on a plate and refrigerate until ready to cook.

Coarsely grate tomato into a bowl. Add red wine vinegar, 20ml (1 tablespoon) olive oil, remaining sumac, salt and pepper and mix to combine.

Heat remaining olive oil in a large frypan over medium heat. Add falafel fritters, in batches, if necessary, and cook for 4 minutes each side or until golden and cooked through. Drain on paper towel.

Divide falafel fritters and salad leaves between plates and drizzle with tomato dressing. Serve with lemon wedges.