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Coconut Broth with Chickpea Falafels and Noodles by Chad January at the Good Life Show feat. The Plant Powered Show & Natural & Organic Show, Cape Town 2024

Coconut Broth with Chickpea Falafels and Noodles

Chad January's Coconut Broth with Chickpea Falafels, Noodles, and wilted greens is a cozy and inviting dish. It includes a flavourful red curry coconut broth filled with vegetables, chickpeas, and noodles. Absolutely delightful!
Course Dinner, Lunch, starter, supper

Ingredients
  

Falafel:

  • 2 Cans (410g each) Rhodes Quality Chick Peas, drained and rinsed
  • 10 g Fresh parsley
  • 2 tbsp Tahini
  • 1 Lemon, zested
  • 3 Cloves Garlic, chopped
  • 2 tsp Ground coriander
  • 1 tsp Ground cumin
  • ½ tsp Hinds Paprika
  • 2 Spring onions, chopped
  • Salt and milled pepper
  • Flour, (if needed)

Broth:

  • 2 tbsp Sesame oil
  • 4-5 Shallots or baby onions, sliced
  • 2 stalks Lemongrass, bruised
  • 3 cloves Garlic, sliced
  • 3cm piece fresh Ginger, sliced
  • 2-3 dried Lime leaves
  • 2 tbsp Red Curry Paste
  • 2 C Basic Vegetable Broth - check the link provided in the recipe notes below.
  • 1 Can Coconut cream
  • 4 Baby Pak Choi, halved
  • 1 Packet Sugar Snap Peas
  • Lime wedges, for serving
  • 500g cooked glass or vermicelli noodles, for serving
  • Toasted sesame seeds, for serving

Instructions
 

  • Combine the falafel ingredients, season generously and blend. Incorporate flour if the mixture gets too moist.
  • Shape tablespoons of the mixture into golfsized balls. Chill for 30 minutes.
  • Heat oil in a large pot. Fry shallots, lemongrass, garlic, ginger and lime leaves for 3-5 minutes.
  • Add currypaste and fry for another 2-3 minutes.
  • Pour in broth, coconut milk and coriander andbring to a boil.
  • Lower heat to a gentle simmer. Cover partiallywith a lid and simmer for 35-40 minutes.
  • Heat oil and shallow fryfalafels in batches until crispy and golden. Drain on kitchen paper.

Video

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