FALAFEL BALLS IN COCONUT, GREEN PEA & THAI CURRY SAUCE

 In Home Chefs Club, Recipes

Ingredients

  • 1 Cup tinned chick peas
  • 1 large onion chopped
  • ½  Teaspoon chopped garlic
  • 3 Table spoons chopped Italian parsley
  • 1 teaspoon chopped Coriander & couple of sprigs for Garnish
  • 2 Table spoons Cake Flour
  • Salt
  • Course Black pepper
  • Extra Virgin olive oil
  • 1 chopped chilli red
  • 1 baby marrow grated
  • 1 tin coconut cream
  • 1 cup frozen green peas
  • 1 Teaspoon green Thai curry paste
  • Spring onion

Method

  • Drain the Chick peas and set aside
  • In small pan sauté the onions, garlic and chilli
  • Add all of the above to blender and pulse until you have a chunky mixture
  • Add the grated Baby marrow, ½ parsley, ½ coriander and lastly the flour & mix well with a spatula.  Season and refrigerate,
  • when mixture is cooled well, portion into small bite size balls
  • For the sauce – bring the green peas, Thai paste and coconut cream to boil.  When peas are just soft, blend well with the rest of the parsley and coriander. Season.  Should be a nice green colour. Add more liquid if you wish to get desired consistency
  • Shallow fry Falafel balls in olive oil until golden brown and serve with curry sauce, coriander and sliced spring onion.  Great vegetarian dish.  Tasty and colourful   

JUAN’S TIP

To test any mixture, heat up a little in a microwave and taste to check the seasoning, before you make a large batch.

Chef Juan Neethling is the Executive Chef at Southern Sun Waterfront in Cape Town’s bustling foreshore. In 2018 he was awarded the Unilever Food Solutions Senior Chef of the year. From trainee chef at the Lord Charles Hotel in Somerset West to over 20 years working in various hotels, fine dining restaurants and wine farms, Juan combines his love for cooking at home with his 5-star expertise in creating easy and accessible recipes anyone can try.

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