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!

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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

Notes

Basic Vegetable Broth recipe