- Yields: 1 1/2 cups
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 tablespoon high-heat oil
- 1 teaspoon cumin seeds
- 1 tablespoon peeled and minced fresh ginger
- 1 teaspoon minced garlic
- 1 cup finely chopped onions
- 1 to 2 cups finely chopped tomatoes or tomato sauce
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 to 1 teaspoon garam masala (based on spice tolerance)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon paprika
- 1 cup coconut milk
- 8 Falafel (see note)
- 1/4 cup chopped fresh cilantro, for garnish
Directions
Heat oil in a shallow pan. When hot, add cumin seeds and let sputter and plump up, about 30 seconds. Add ginger and garlic and stir for another 30 seconds. Add onions and cook for 15 to 20 minutes, stirring occasionally, until onions are browned and the mixture starts leaving the sides of the pan.
Add tomatoes and cook for 5 more minutes. Stir in turmeric, coriander, garam masala, salt and paprika; cook for 1 minute. Remove from the heat and add coconut milk. Puree gravy using an immersion blender or in a food processor. Return the mixture back to medium heat and add falafel. Cover and simmer for 5 to 10 minutes, to allow falafel to soak in the spices and gravy.
Before serving, garnish with fresh cilantro.
Special notes:
Prepare the falafel without the tahini dressing, for this recipe.
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