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Nutrition Facts
Serving Size 1 small balls 45g Recipe makes 36 small balls)
Calories 74
Calories from Fat 45		(61%)
Amount Per Serving		%DV
	Total Fat 5.1g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 109mg		4%
Potassium 79mg		2%
Total Carbohydrate 4.6g		1%
	Dietary Fiber 0.8g	3%
	Sugars 0.5g
Protein 3.6g		7%
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Soy Falafel

Recipe #135374 | 45 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Ms*Bindy
Aug 29, 2005

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.

36 small balls (change servings and units)

Ingredients

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 seed, toasted
1 tablespoon ground cumin
1 tablespoon turmeric
4 tablespoons tahini
4 tablespoons fresh lemon juice
1/4-1/2 teaspoon cayenne

Directions

1
Pressing 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.
2
In a large bowl, mix together all the ingredients.
3
Form into 1-inch balls and bake at 350 F on a greased baking sheet for about 30 minutes.
4
The balls should be golden and a little crusty on the outside, but moist on the inside.

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Featured Reviews for This Recipe

From: WI Cheesehead

On Apr 1, 2007

This may be our taste, but it was too spicy for everyone but me (at least it was flavorful, unlike other tofu dishes!) Used everything but the cayenne. I pressed the tofu, but not sure if I did it right. The balls were quite soft, even after baking for 40 minutes. So, don't base your choice on my review! It may just be us. I also used parchment paper instead of greasing the sheet.

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From: bluemoon downunder

On Feb 18, 2006

I love falafel, and was really curious to try this recipe as I've always made chickpea-based falafel recipes. I also really liked the fact that these were baked rather than fried. Being on unfamiliar territory, I made these falafel exactly to the recipe except for omitting the cayenne pepper (a personal taste preference; I added some freshly ground black pepper instead). And for ease of making, I made them in mini silicon muffin pans. Truly delicious, healthy and really quick to make. We've enjoyed them in sandwiches and with salads. Thank you, Bunny Mom, for posting another wonderful recipe from your Moosewood recipes. I'll be making these again!

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