Start by grating the courgette and squeeze out any excess moisture. This step is crucial to ensure that your meatballs hold together well. You can do this with a large holed cheese grater or with a food processor that can be set up with grating blades. Once done, set the courgette aside.

Add the chickpeas to a food processor bowl. Pulse a few times until chickpeas are broken down, but keep some chunks for texture. Alternatively you can mash the chickpeas with a fork or potato masher.

Add the grated courgette, chopped mint, minced garlic, chickpea flour, salt, and pepper to the mashed chickpeas. Mix everything together until well combined. If the mixture feels too wet, add more chickpea flour until it reaches the right consistency.

With your hands, shape the mixture into small meatballs.

Line a parchment paper over a baking tray and lightly oil. Place the meatballs and cook in the oven at 190°C (375°F) for around 20-25 minutes (depending on the size), or until golden brown, making sure to flip them half way through to achieve uniform cooking. Alternatively you can cook them in the air fryer at 180°C (355°F) for 15 minutes (flipping them after the first 10 minutes) or in a large frying pan over medium heat for about 8-10 minutes, turning occasionally until they are golden brown and crispy on all sides.

Serve warm or at room temperature.