Three years ago, I posted a recipe for Falafel-coated Chicken Koftas on this blog. (“Kofta” means “ball.”) It was a made-up recipe that blended Indian flavors (via the garam masala spice mix) and the crunchiness of falafel (from the chickpea flour).
This evening, I’d decided to make this recipe again, as it’s one of our favorites, only to discover that there was no more panko in our cupboard. What to do?
Well, I remembered a brief online exchange with Justin (the Buying Seafood blogger) about the low-FODMAPS diet and so decided to swap out white cornmeal for the panko. And, you know, we actually liked it better!
The cornmeal added a nice rich, slightly earthy taste to the chicken koftas and also a nice crunchy note (because the koftas are rolled in it before sautéing). I think this is our new go-to version of this dish!
We paired it this evening with the 2017 North Gate Vineyards Rosé, a 100% Cab Franc dry rosé with cherry and white pepper on the nose and rich deep cherry and pepper on the long, fabulous finish. Great wine!