Thai red curry paste adds spark to falafel

Thai red curry paste, a spicy staple of many Thai recipes, lends gentle oomph to this rethinking of falafel (fritters made from chopped chickpeas and herbs). Jars of curry paste can be found in the ethnic food aisle of most large grocers.

These Middle Eastern fritters traditionally are served with a yogurt sauce, which cuts some of the heat. This version uses thick slices of avocado instead. The fat in the avocado plays the same cooling role as the yogurt.

A food processor makes easy work of this recipe, but be careful not to over-process the chickpeas. Process for too long and you’ll end up with hummus (though it probably will be delicious).

Image via Wikipedia

And don’t be intimidated by the spicy factor. The “heat” of Thai red curry paste is more akin to a vinegary bite than to a hot pepper burn.

RED CURRY FALAFEL

Start to finish: 15 minutes
Servings: 3

Thai red curry paste gives this Red Curry Falafel an assertive flavor that is more vinegary than a hot pepper burn. AP

1 teaspoon Thai red curry paste
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
4 slices bread (about 4 ounces)
Zest of 1 lemon
15-ounce can chickpeas, drained
2 tablespoons canola or vegetable oil, divided
3 flatbreads, warmed
Smoked paprika, to garnish
1 avocado, pitted, skinned and cut into slices
1 large tomato, cut into wedges

In a food processor, combine the red curry paste, cilantro, parsley, cumin, salt, pepper, bread and lemon zest. Pulse until the bread is chopped to mostly fine crumbs. Add the chickpeas and pulse until the chickpeas are well chopped.

Form the mixture into 9 patties, using about 1/4 cup of the mixture for each.

In a large skillet over medium, heat 1 tablespoon of the canola oil. Fry half of the patties until the bottoms are lightly browned, about 1 to 2 minutes. Use a spatula to carefully flip the falafel and brown on the other sides, about another 1 to 2 minutes.

Transfer the falafel to a paper towel-lined plate. Add the remaining tablespoon of oil to the pan and repeat with the remaining ingredients. To serve, arrange 3 falafel on each flatbread. Sprinkle with paprika, then top with avocado and tomato wedges.

Powered by ScribeFire.