Wash the lentils thoroughly and soak it for at least 8-10 hours. Take lentils into colander or strainer to drain the water. Leave lentils into strainer or colander for few minutes to remove any access water.

Take grated zucchini into clean kitchen towel and squeeze it to remove as much water as possible from zucchini. Set aside.

In a food processor combine drained lentils, spinach leaves, coriander leaves, ginger, chilli or jalapeno pepper, salt, black pepper, cumin powder and lime juice. Process until everything is well combined and it reaches to soft and smooth mixture.

Take this lentil mixture into bowl. Add zucchini, mix well and adjust salt as needed.

In a frying pan heat up the thin layer of oil. Using your hand; scoop out approximately 2tbsp of mixture and shape the falafel into small patties. Shallow fry each falafel on medium heat for 2-3 minutes until bottom side is crispy and golden brown. Flip over and shallow fry on other side for 2-3 minutes. Remove from the pan and transfer onto absorbent paper.

Serve immediately as you prefer.