This is the perfect spring recipe to celebrate the fresh and tantalising wild garlic season. If you've never tried wild garlic, you're in for a treat! It's a delicate-looking, bright green leaf related to chives but with the pungent spiciness and flavour of garlic. It's often harvested wild here in the UK and is often only available in the spring when it grows abundantly.
You can do loads of things with wild garlic just like you would with standard garlic, but I particularly like to use it in ways that highlight its bright green hue and fresh flavour. Even used as a simple chiffonade garnish, it adds an amazing taste and visual boost to any dish.
In this falafel recipe, I've substituted walnuts and courgette (zucchini) in place of chickpeas. This is a great alternative to the fried and heavy standard falafel and an excellent way to get an extra dose of fresh vegetables since these are only lightly cooked. And coconut oil replaces the vegetable oil as the cooking medium, vastly improving the fat profile of this recipe. They are quick and delicious and even brilliant for breakfast!
If you don't have any wild garlic on hand, don't fret--you can substitute 1-2 minced cloves of garlic and 15g (1/4 cup) chopped fresh spinach for the wild garlic.