Tired of traditional falafel? Why not try this version? So delicious with this spicy coconut quinoa.
1 can of chickpeas à14 oz / 400 g
1 garlic clove
1 cup / 2 1/2 dl (250 ml) breadcrumbs
1 red onion
2 tbsp cornstarch
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 cup / 2 dl (200 ml) quinoa
1 can coconut milk light 14 fl oz / 400 ml
1 cup / 2 dl (200 ml) water
2 tablespoons red curry paste
1 vegetable broth cube
1 tsp turmeric
1 tsp salt
2.5 oz / 70 g baby spinach
Shred the zucchini and squeeze out the liquid.
Finely chop the red onion and garlic clove.
Pour off the liquid from the chickpeas, rinse in water. Then blend the chickpeas smooth in a food processor or rod mixer. Add the breadcrumbs. Mix with zucchini, red onion, cornstarch, salt and black pepper.
Roll to about 26 balls and fry them golden brown in oil in a non-stick frying pan.
Boil the quinoa, coconut milk, water, vegetable broth, curry paste and salt, stirring and simmer on low heat undercover for 15 minutes.
Stir down the baby spinach and let it rest under the lid for another 5 minutes.