Spicy Thai-Infused Red Curry Falafel
Falafel balls seasoned with red curry paste and lemongrass, paired with a coconut milk hummus.
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Ingredients
- 2 cups dried chickpeas, soaked overnight and drained
- 3 tablespoons red curry paste
- 1 stalk fresh lemongrass, minced fine
- 1/2 cup fresh cilantro leaves
- 4 pieces garlic cloves, smashed
- 1 teaspoon baking powder
- 1 1/2 cups cooked chickpeas (for hummus)
- 1/2 cup full-fat coconut milk
- 1/4 cup tahini
- 2 tablespoons lime juice
- 2 cups neutral frying oil
- 1 teaspoon salt
Instructions
- 1
Place the soaked chickpeas, red curry paste, lemongrass, cilantro, garlic, and salt into a food processor.
- 2
Pulse the mixture until it reaches a coarse, sandy texture, being careful not to turn it into a smooth paste.
- 3
Transfer the mixture to a bowl, stir in the baking powder, and refrigerate for 30 minutes to firm up.
- 4
While the falafel mix rests, blend the cooked chickpeas, coconut milk, tahini, and lime juice until silky smooth to create the hummus.
- 5
Heat the frying oil in a deep skillet or pot to 350 degrees Fahrenheit (175 degrees Celsius).
- 6
Scoop the falafel mixture into small balls or patties using about 2 tablespoons of mix for each.
- 7
Fry the falafel in batches for 3-4 minutes until the exterior is deep golden brown and crispy.
- 8
Drain the falafel on paper towels and serve immediately alongside the coconut milk hummus.
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