Coconut Broth with Chickpea Falafels and Noodles
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
Notes
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