Serves 2

Ingredients:

Falafel:
•1 can chickpeas
•5 tbsp. fresh parsley, chopped
•2 cloves of garlic, minced
•1 onion, chopped
•5 tbsp. oats
•3 tbsp. flour
•3/4 tsp. cumin
•1/2 tsp. paprika
•1/4 tsp. chili
•1/2 tsp. salt
Curry:
•1 can coconut milk
•1 onion, chopped
•1 cup tomato paste
•2 cm ginger, peeled and thinly chopped
•2 tbsp. curry powder
•2 tbsp. hot sauce
•1/2 tsp. cumin
•Salt and pepper to taste

Directions:

•Preheat your oven to 200°C and line a baking sheet with parchment paper
•Add the falafel ingredients to a bowl and mix until well combined. Using your hands, scoop up some of the mixture and form it into a ball in your hands
•Transfer falafel to the baking sheet and bake for 20 minutes or until lightly browned
•Meanwhile heat 2 tbsp. water in a saucepan or in a pan over medium heat. Add onion and ginger and sauté for about 2 minutes. Add other curry ingredients and stir well
•Simmer for about 10 minutes, then add falafel from the oven and simmer for another 5 minutes. Serve with rice, pita bread or salad