This version of falafel uses tofu rather than garbanzos, making it faster, lighter, and higher in protein. Source is "New Recipes from Moosewood Restaurant". This recipe is posted for Zaar World Tour.
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- 3 (12 ounce) cake tofu, pressed and mashed
- 1 cup onion, finely chopped
- 3 tablespoons vegetable oil
- 1 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1 1/2 tablespoons dark sesame oil
- 3 tablespoons tamari soy sauce
- black pepper
- 3 garlic cloves, minced
- 1/2 cup sesame seeds, toasted
- 1 tablespoon ground cumin
- 1 tablespoon turmeric
- 4 tablespoons tahini
- 4 tablespoons fresh lemon juice
- 1/4-1/2 teaspoon cayenne
- 1Pressing the tofu will make it firmer and more absorbent. To press, put the tofu between 3 flat plates. Weight the plate with whatever is handy. The sides of the tofu should bulge, but not crack. Let sit for about 30 minutes and then pour off the water.
- 2In a large bowl, mix together all the ingredients.
- 3Form into 1-inch balls and bake at 350 F on a greased baking sheet for about 30 minutes.
- 4The balls should be golden and a little crusty on the outside, but moist on the inside.
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Nutritional Facts for Soy Falafel
Serving Size: 1 (1635 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 74.4
- Calories from Fat 45
- Total Fat 5.0 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 109.9 mg
- Total Carbohydrate 4.5 g
- Dietary Fiber 0.7 g
- Sugars 0.4 g
- Protein 3.6 g