Red Curry Falafel

1 teaspoon Thai red curry paste

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh parsley

1 teaspoon cumin

1 teaspoon salt

¼ teaspoon ground black pepper

4 slices bread (about 4 ounces)

Zest of 1 lemon

1 can (15 ounces) chickpeas, drained

2 tablespoons canola or vegetable oil, divided

3 flatbreads, warmed

Smoked paprika, to garnish

1 avocado, pitted, skinned and cut into slices

1 large tomato, cut into wedges

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.

Form the mixture into 9 patties, using about ¼ cup of the mixture for each.

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.

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.

Serves three.

Associated Press