Chickpea & Spinach Felafels with Thai Green Curry Sauce & a Cheesy Veggie Fondue
Recipe by Lorna Maseko
Serves: 5 Prep: 30 mins Cook: 60 min
A light, bright vegetarian feast packed with knock-out natural flavours your guests will adore. Crunchy chickpea felafels are served with a vibrant Thai green curry sauce, along with an indulgent cheesy sauce and plenty of crunchy raw veggies for dipping.
1 x 400g tin chickpeas, drained
200g baby spinach
A handful of fresh parsley
4 cloves garlic, crushed
50ml olive oil
Salt and milled black pepper
375ml vegetable oil, for frying
1 onion, thinly sliced
1 yellow pepper, sliced
1 red pepper, sliced
1 green pepper, sliced
250ml coconut cream
1 x KNORR Thai Green Curry Dry Cook-in-Sauce
5ml red wine vinegar
Juice of half a lemon
1 x KNORR Creamy Cheese Sauce
100g grated mozzarella
Toasted, flaked almonds, to garnish
Fresh micro-herbs, to garnish
Rainbow carrots, button mushrooms, radishes and celery fingers, to serve with the fondue
Shop-bought croutons, to serve with the fondue
Place the chickpeas, spinach, cumin, paprika, parsley and flour in a food processor. Add half the crushed garlic and the olive oil and season to taste with salt and black pepper. Blend until the mixture forms a thick paste.
Roll the mixture into small, bite-sized balls. Heat the vegetable oil in a pan and shallow-fry the felafels over medium heat until golden brown. Drain on a paper towel and set aside. Now make the Thai Green Curry sauce. Melt the butter in a large pan and sauté the onion slices and peppers until just soft. Pour in the coconut cream. Sprinkle the contents of the sachet of KNORR Thai Green Curry Dry Cook-in-Sauce into the pan and stir well to combine. Reduce the heat to medium-low and allow to simmer until thickened. Stir in the vinegar and the juice of half a lemon, and season to taste with salt and pepper.
To make the cheese fondue, add the milk and water to a saucepan and whisk in the contents of the sachet of KNORR Creamy Cheese Sauce. Bring gently to the boil, stirring constantly. When the sauce has thickened, add the grated mozzarella and stir until the cheese has melted. Season to taste.
When you’re ready to serve, reheat your veggie curry sauce and arrange the felafels on top.
Scatter with toasted almond flakes and micro-herbs. Arrange the raw vegetables and croutons on a board and place a bowl of hot cheese sauce in the middle. Serve immediately with the pan of felafels plus a salad of your choice. How about a salad of lentils, chopped tomatoes and onions, parsley, baby marrows and fresh mint?