Thai red curry paste adds spark to falafel

Thai red curry paste, a spicy staple of many Thai recipes, lends gentle oomph to this rethinking of falafel (fritters made from chopped chickpeas and herbs). Jars of curry paste can be found in the ethnic food aisle of most large grocers.

These Middle Eastern fritters traditionally are served with a yogurt sauce, which cuts some of the heat. This version uses thick slices of avocado instead. The fat in the avocado plays the same cooling role as the yogurt.

A food processor makes easy work of this recipe, but be careful not to over-process the chickpeas. Process for too long and you'll end up with hummus (though it probably will be delicious).

And don't be intimidated by the spicy factor. The "heat" of Thai red curry paste is more akin to a vinegary bite than to a hot pepper burn.

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