Description
A delicious falafel recipe served with a creamy coconut curry sauce.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup fresh parsley, chopped
- 3 garlic cloves, minced
- 1 medium onion, chopped
- 2 tsp curry powder
- 1 can (13 oz) coconut milk
- 1 cup vegetable broth (low-sodium)
- 2 tbsp lemon juice
- 2 tbsp olive oil (plus extra for frying)
- 2 cups cooked rice or quinoa
Instructions
- Prepare the Falafel Mixture: In a food processor, combine chickpeas, parsley, garlic, onion, curry powder, and salt. Blend until slightly chunky.
- Shape the Falafel: Form the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Fry or Bake the Falafel: Heat olive oil in a skillet over medium heat or preheat the oven to 400°F (200°C). Fry falafel for about 3-4 minutes per side or bake for 20-25 minutes until golden.
- Sauté Aromatics: In another pan, heat olive oil over medium heat. Add onions and garlic; cook until fragrant (about 5 minutes).
- Create Sauce Base: Stir in coconut milk and vegetable broth; simmer for about 10 minutes.
- Combine and Serve: Place falafel on cooked rice or quinoa and drizzle with curry sauce. Garnish with parsley and lemon wedges.
Notes
- Serve with lemon wedges for added freshness.
- These falafels can be baked for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking or Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 falafels with rice or quinoa
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg