Recipe of the Week: Red Curry Falafel

Falafel is a fried ball or patty made from spiced fava beans or chickpeas. It is a popular form of fast food in the Middle East. It is usually served in a pita-like bread called Arabic bread, either inside the bread - which acts like a pocket or wrapped in a flat style of the bread.

We love chickpeas (garbanzo beans) at Rebecca Lane. Often times I search for a meat-less Monday dish and find many variations of garden/veggie burgers. I came across this recipe and it sounds like a great alternative to a traditional garden-style burger.

Enjoy!

Stacy

Red Curry Falafel

Serves: 3

Prep time: 5-10 minutes

Cook time: 8 minutes

Ingredients:

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/pita, warmed

Smoked paprika, to garnish

1 avocado, pitted, skinned and cut into slices

1 large tomato, cut into wedges

1. 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.

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

3. 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.

4. 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.

-- The Associated Press - Seattle Post-Intelligencer