Crunchy Tofu Faux-Lafel
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- Serves: Makes 16-18 falafels
- Preparation: 15
- Cooking: 5
- Ready: 20
Crunchy on the outside and creamy on the inside, these tasty falafels are best served freshly fried!
Ingredients
- 280 g/1½ cups firm tofu
- 90 g/½ cup Kalamata olives
- 2 tablespoons freshly chopped
- coriander/cilantro leaves
- or snipped chives
- 2 tablespoons gram flour
- ½ teaspoon ground turmeric salt and freshly ground black
- pepper, to season
- 250 ml/1 cup oil, for frying
To serve
- roasted vegetables of your choice
- tofu mayonnaise or good-quality ketchup
Method
In a food processor fitted with an ‘S’ blade, process the tofu until creamy. Transfer it into a mixing bowl.
Drain, pat dry and finely chop the Kalamata olives and add them to the tofu with coriander/cilantro or chives, gram flour, turmeric, salt and pepper. Combine well with a silicone spatula.
Roll into 16-18 even-sized balls, wetting your hands once in a while to prevent the mixture sticking to your hands.
Deep-fry the falafels in hot oil for 2–3 minutes or until golden brown.
Serve hot or warm with plenty of veggies, cooked and raw and with some tofu mayonnaise or good-quality ketchup.
Additional notes
Recipe taken from Tofu, published by Ryland Peters & Small (£14.99)
Photography © Ryland Peters & Small
“These falafels are crunchy on the outside and creamy on the inside, but make sure to serve them freshly fried! Kalamata olives can be omitted entirely or substituted with other types of olives, or even with chopped corn kernels, especially in summer.”
