Turn your oven to 250C (480F).

Grate the zucchini and place in a medium bowl. Pulse the seeds in the food processor until about half dust / half little chunks. Add to the zucchini with the salt, cumin and egg. Stir to mix well.

Line a large rimmed baking sheet with baking paper and drizzle generously with oil. Using a soup spoon, scoop the falafels into balls about golf ball size. Place them on the tray as you go. Drizzle each one with more oil.

Pop the falafels in the oven and set your timer for 12 minutes.

When the timer goes check that the falafels are deep golden and sizzling. If not give them another few minutes.

Serve your hot falafels on a bed of hummus with the parsley on the side. They're also good at room temp if you want to take them for a picnic like we did.