Chickpea Balls with Quinoa
- 40 min
- 627 kcal
Tired of traditional falafel? Why not try this version? So delicious with this spicy coconut quinoa.
Ingredients
4 servings
- 1 can of chickpeas (14 oz / 400 g)
- 1 garlic clove
- 1 cup / 250 ml breadcrumbs
- 1 zucchini
- 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
Instructions
- 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.
- Serve with the chickpea balls.
