No-Gadget Falafel

Some of you may know that

I live with someone who is allergic to chickpeas.

So I make falafel with tofu instead of soaked chickpeas.

The instructions are the same as my tofu nuggets.

The good thing is that anyone can make them easily without a food processor.

Ingredients for 10 falafels (about 2 servings )

100g extra firm tofu

1/2 cup oats

40 g finely chopped parsley

1 tsp garlic powder

1 tsp ground flaxseed (optional)

2 tsp psyllium husk

1 tsp cumin powder

2 tsp vegan broth powder(alnatur

A pinch of black pepper

+corn starch (optional)

+oil for frying

Mix all the ingredients in a bowl and knead for 2 minutes.

It is lumpy at first, but soon becomes viscous.

If chopping the herbs finely is too much work for you , frozen herbs can be used.

However those frozen herbs are cold, can be tricker to knead it by hand.

Divide evenly into 10 equal portions.

Scoop about 1 tbsp of the tofu and roll into a ball.

I personally like to fry them in a pan with a little oil rather than deep frying them.

If you also want to pan fry them ,form them flat rounds instead of balls.

This is optional.

If it sticks to the hands, it can be solidified with cornstarch.

Pan fry the falafels with about 10 ml of oil on each side.

Pan fry on both sides until crispy.

Vegan yoghurt dipping1 sauce for 2 servings

50 g soy yoghurt (Alpro skyr)

1 tsp freeze dried onion ( or onion powder)

1/4 tsp garlic powder

30 g shredded and squeezed cucumber

1/3 tsp salt

1tsp chopped dill(frozen)

1tsp fresh lime juice

＋black pepper

Just mix all of the ingredients with a spoon.