Get ready friends, because we’re about to get all fusion cuisine up in heeeeeere.
I’ve talked a lot in the past about my pre-university life living in the Middle East, and looking back at the foods my family ate, they were primarily of North American, Asian, Arabic and Indian influence. Our Sri Lankan and Indian housemaids would regularly make the BEST curries for dinner – mild ones for my mum and sister, and 5-alarm spicy ones for my dad and I. The spices were freshly ground and the flavours were out of this world delicious.
Where Asian cuisine is concerned, my love for sushi didn’t emerge until my early 20s. However, stir fried dishes of all sorts were my specialty back in my late teens and if I was making dinner, there was about an 80% chance that it was going to be cooked in a wok. When we went out for dinner, Thai restaurants were always my first pick and although I’ve never been to Thailand, it still remains near the very top of my must-visit list.
Oddly enough, despite Bahrain having a large Lebanese population, I waited until I moved back to Canada in 2006 to have my first falafel experience. Don’t ask why I didn’t cease the opportunity to try a truly authentic one in my 5 years abroad, but I think I assumed they weren’t healthy since a traditional falafel is deep-fried in oil (and not the good kind). If you’ve ever tried baking falafels, you might be aware that these little chickpea balls can become as dry as toast if you don’t liven them up with some flavour, so that was my first priority with this recipe.
If Lebanon and Thailand were to have a baby, I think it would look something like these Green Curry Falafels. I decided to make them into small patties rather than balls for even cooking purposes, and used a bunch of fresh herbs and Thai green curry paste to bring the chickpeas to life. The result was delightfully crisp on the outside, flavour-packed and (I’ll say it even though I hate the word) moist on the inside.
I drizzled mine in sriracha, but if you’re not a fan of the famous rooster sauce, I’d recommend a more Lebanese-inspired blend of lemon juice, tahini and garlic like this one. Alternatively, kick it minimalist-style, cut up a few extra lime wedges and squeeze ’em on top before serving. Done and done.Print
- 1/4 cup gluten-free oats (to be ground into flour)
- 2 cloves garlic, roughly chopped
- 2 cups cooked chickpeas
- 1/3 cup each fresh parsley, mint and basil, roughly chopped
- 2 tbsp green curry paste
- juice of 1 lime
- sriracha, for drizzling on top (optional)
Preheat the oven to 400F and line a baking sheet with parchment paper.
Pour the oats into a food processor and grind them up into a flour. Pour them into a small bowl and set aside.
In the same food processor, add all remaining ingredients except the sriracha. (If you food processor is small, you will want to do this in batches.) Pulse on high until a coarse mixture forms.
Pour the oat flour into the processor and continue pulsing until combined.
Transfer the entire contents of the food processor into a bowl. Working with about 1/3 to 1/2 cup at a time, form round patties with your hands, about 1/2″ thick.
Place the falafels onto the lined baking sheet and bake for 25 minutes, flipping half way for even cooking.
When ready, remove the falafels from the oven and allow them to cool for 2-3 minutes before serving.
[Tweet “Thai meets Lebanese with these Baked Green Curry Falafels #recipe #vegan”]
So tell me…
- Are the types of cuisine you eat now different to what you ate growing up?