Chickpea and spinach falafels with Thai green curry sauce and a cheesy veggie fondue – Food & Home Magazine

Ingredients

• 1 x 400g tin chickpeas, drained
• 200g baby spinach
• 15ml cumin
• 5ml paprika
• a handful of fresh parsley
• 30ml flour
• 4 cloves garlic, crushed
• 50ml olive oil
• salt and milled black pepper
• 375ml vegetable oil, for frying
• 50g butter
• 1 onion, thinly sliced
• 1 yellow pepper, sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 250ml coconut cream
• 1 x KNORR Thai Green Curry Dry Cook-in-Sauce
• 5ml red wine vinegar
• the juice of half a lemon
• 250ml milk
• 250ml water
• 1 x KNORR Creamy Cheese Sauce
• 100g grated mozzarella
• toasted, flaked almonds, to garnish
• fresh microherbs, to garnish
• rainbow carrots, button mushrooms, radishes and celery fingers, to serve with the fondue
• shop-bought croutons, to serve with the fondue