1. Put the grated zucchini in a colander and squeeze out the excess moisture. Put the zucchini, chickpeas, onion, garlic, spices, baking powder, rice flour and egg white in a food processor and use the pulse button to process briefly until just combined. Don’t over-process the mixture or it will become too wet — you want to keep some texture.
2. Transfer the zucchini mixture to a medium mixing bowl and add a pinch of salt and some pepper. Add 30 g (1 oz/½ cup) of the breadcrumbs and stir to combine. Place the remaining 120 g (4¼ oz/2 cups) breadcrumbs in a shallow dish. Put the eggs in a second dish and lightly whisk. Roll 2 tablespoons of the zucchini mixture into a football shape, then flatten slightly. Dip in the egg, allow any excess to drip off and then toss in the breadcrumbs to coat. Place on a baking tray and repeat with the remaining zucchini mixture.
3. Heat the oil in a large, deep frying pan over medium–high heat. Fry the falafels in batches, for 5–6 minutes, turning often, until golden brown. Add a little more oil to the pan if they begin to stick. Use a slotted spoon to transfer the cooked falafels to paper towels to drain.
4. To make the dipping sauce, combine the tahini, garlic, lemon juice, yoghurt and sugar in a small bowl. Season with a pinch of salt and some pepper. Serve the warm falafels with pitta bread, salad leaves and the dipping sauce.
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