Tired of traditional falafel? Why not try this version? So delicious with this spicy coconut quinoa.
1 can of chickpeas (14 oz / 400 g)
1 garlic clove
1 cup / 250 ml breadcrumbs
1 red onion
2 tbsp cornstarch
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 cup / 200 ml quinoa
1 can light coconut milk (14 fl oz / 400 ml)
1 cup / 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.
Pour out the liquid from the chickpeas, rinse in water. Then blend the chickpeas smooth in a food processor or with a rod mixer. Add the breadcrumbs. Mix with zucchini, red onion, cornstarch, salt, and black pepper.
Roll the mixture into 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 consistently. Cover and simmer on low heat for 15 minutes.
Stir in the baby spinach and let it rest under the lid for another 5 minutes.