Chickpea and spinach falafels with Thai green curry sauce and a cheesy veggie fondue

Chickpea and spinach falafels with Thai green curry sauce and a cheesy veggie fondue

A light, bright vegetarian feast packed with knock-out natural flavours your guests will adore.

Crunchy chickpea falafels are served with a vibrant Thai green curry sauce, along with an indulgent cheesy sauce and plenty of crunchy raw veggies for dipping.

Recipe by Lorna Maseko

Watch the step-by-step video below:

Ep 3: https://www.youtube.com/watch?v=M5Owb6uXWQA

Chickpea and spinach falafels with Thai green curry sauce and a cheesy veggie fondue

By Lorna Maseko Serves: 5
Prep Time: 30 mins Cooking Time: 60 mins

Ingredients

  • 1 x 400g tin chickpeas, drained
  • 200g baby spinach
  • 15ml cumin
  • 5ml paprika
  • a handful of fresh parsley
  • 30ml flour
  • 4 cloves garlic, crushed
  • 50ml olive oil
  • salt and milled black pepper
  • 375ml vegetable oil, for frying
  • 50g butter
  • 1 onion, thinly sliced
  • 1 yellow pepper, sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 250ml coconut cream
  • 1 x KNORR Thai Green Curry Dry Cook-in-Sauce
  • 5ml red wine vinegar
  • the juice of half a lemon
  • 250ml milk
  • 250ml water
  • 1 x KNORR Creamy Cheese Sauce
  • 100g grated mozzarella
  • toasted, flaked almonds, to garnish
  • fresh microherbs, to garnish
  • rainbow carrots, button mushrooms, radishes and celery fingers, to serve with the fondue
  • shop-bought croutons, to serve with the fondue

Instructions

1

Place the chickpeas, spinach, cumin, paprika, parsley and flour in a food processor. Add half the crushed garlic and the olive oil and season to taste with salt and black pepper. Blend until the mixture forms a thick paste.

2

Roll the mixture into small, bite-sized balls. Heat the vegetable oil in a pan and shallow-fry the falafels over a medium heat until golden brown. Drain on a paper towel and set aside.

3

Now make the Thai Green Curry sauce. Melt the butter in a large pan and sauté the onion slices and peppers until just soft. Pour in the coconut cream. Sprinkle the contents of the sachet of

4

KNORR Thai Green Curry Dry Cook-in-Sauce into the pan and stir well to combine. Reduce the heat to medium-low and allow to simmer until thickened. Stir in the vinegar and the juice of half a lemon, and season to taste with salt and pepper.

5

To make the cheese fondue, add the milk and water to a saucepan and whisk in the contents of the sachet of KNORR Creamy Cheese Sauce. Bring gently to the boil, stirring constantly. When the sauce has thickened, add the grated mozzarella and stir until the cheese has melted. Season to taste.

6

When you’re ready to serve, reheat your veggie curry sauce and arrange the falafels on top.

7

Scatter with toasted almond flakes and microherbs.

8

Arrange the raw vegetables and croutons on a board and place a bowl of hot cheese sauce in the middle. Serve immediately with the pan of falafels plus a salad of your choice.

 

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