Falafel with Thai Red Curry Paste

Falafel with Thai Red Curry Paste

I went to a quiz a few weeks ago and one of the questions was: what is the main ingredient in falafel? We STUPIDLY opted for lentils because we eliminated chickpeas on the basis that hummus is made from chickpeas, I’m not sure where the logic was in that but we were furious with ourselves when they revealed the answer was in fact chickpeas. So, ever since, I have wanted to teach those pieces of falafel and lesson and EAT them. I’ve never had them before making them this evening and they lived up to expectations. We had some leftover Thai red curry paste in the fridge and I thought it would add a nice twist! So, without further ado:

Recipe: (serves 2/makes 10 ping pong sized balls)

1 tin of cooked, drained chickpeas (240g)
1 clove of garlic, chopped
1 small onion, roughly chopped
2 tsp of Thai red curry paste
1 tsp garam massala
1 tsp ground cumin
1 tbsp of plain flour
Pinch of salt

2 tbsp tahini
1 tsp olive oil
Lemon juice to taste
Pinch of salt
1 clove of garlic, crushed

Put all of the ingredients for the falafel into a food processor and whizz up until smooth, a few chunks are ok. Using your hands, roll into small, ping pong sized balls. Heat 2 tablespoons of olive oil in a frying pan and brown off the falafel. Once browned, line a baking tray with tin foil and spray with FryLight (4-5 sprays). Add the falafel to the baking tray and bake for around 15-20 minutes at 180 degrees. Serve with salad and pita bread!

For the dressing, combine all of the ingredients above. I used roughly the juice from half a lemon, may be a little more. The tahini is quite strong so just keep tasting until the balance between lemon and tahini is right. Then, line the pitas with the dressing, add the salad and cram in the falafel and there you have it.

A delicious light meal. Polly 1, Falafel 1. We’re even now falafel.

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