Chickpea Balls With Coconut-curry Sauce |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Pseudo-falafel served over rice with a curry-infused coconut milk sauce. Ingredients:
bread crumbs |
chickpeas (aka garbanzo beans) |
coconut milk |
curry paste or powder |
egg |
garlic |
margarine or butter |
onion |
parsley |
pepper |
salt |
vegetable oil |
Directions:
1. Chop onion and parsley. Mince garlic.
2. In a large bowl, mash chickpeas.
3. Add butter to skillet. Heat on medium-low.
4. Mix mashed chickpeas with 6 oz (3/4 cup) breadcrumbs and with the parsley. Add a pinch or two of salt and pepper.
5. Saute onion and garlic in butter until garlic turns golden.
6. Add chickpea mixture to skillet and mix well with onion, garlic, and butter.
7. Remove skillet from heat. Let cool ~5 minutes.
8. Mold chickpea mixture into small balls, about 1.5 inches in diameter. There should be enough mixture to form around sixteen balls of this size.
9. Crack egg into small bowl and beat well.
10. Coat balls in beaten egg and coat with remaining 3/4 cup of breadcrumbs. (I put the breadcrumbs in a small bowl and roll around the chickpea balls in that bowl to coat them thoroughly.)
11. Add vegetable oil to skillet. Heat to medium-low.
12. Pan fry chickpea balls until golden brown; remove.
13. Add coconut milk to skillet. Heat to simmer.
14. Add 1 tbsp of curry paste or powder (even Wal-Mart carries it nowadays if you don't want to make your own!). Stir until dissolved. If you want the dish to be spicier, add more curry until you're satisfied.
15. Serve 3-5 chickpea balls on a bed of basmati rice (or whatever kind you happen to have on hand) and cover with the curry sauce. Enjoy!
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