Tofu Cookery by Louise Hagler

Author:Louise Hagler
Language: eng
Format: epub, mobi, pdf
Publisher: Book Publishing Company

MAKES 8 TO 10 SERVINGS

Baking rather than frying these falafel significantly lowers the fat content. If you don’t have time to cook dried beans, use canned instead. If you are using a blender instead of a food processor, process only one cup of the beans at a time. Falafel is pictured on the opposite page.

FOR THE FALAFEL

Preheat the oven to 350 degrees F, and oil an 11 × 17-inch baking sheet. Process in a food processor or blender until smooth and creamy:

4 cups cooked chickpeas, or 2 cans (16 ounces each) chickpeas, drained

1 cup cooking liquid or water

3 cloves garlic

Pour the bean mixture into a large bowl and stir in:

6 cups fresh whole grain bread crumbs

1 pound firm regular tofu, mashed

1 medium-size onion, minced

cup soy sauce

1 teaspoon salt (optional)

¼ teaspoon freshly ground black pepper

Mix until all of the ingredients are evenly distributed and moist. Form into 1½-inch balls using about 3 tablespoons of the mixture for each ball. Place the balls equidistant on the prepared baking sheet. Bake for about 30 minutes, carefully turning the balls every 10 minutes to brown them evenly.

Note: Alternatively, the falafel may be deep-fried. Roll the balls in unbleached flour and brown them in a heavy skillet in ½ inch of olive or canola oil heated to 365 to 368 degrees F, gently turning each one until golden all over.

PUTTING IT ALL TOGETHER

Cut 8 to 10 pita breads in half and open the pockets carefully. If you like, the pita breads may be warmed beforehand. To warm them, preheat the oven to 350 degrees F. Wrap 4 or 5 breads together in foil and place them in the oven for about 15 minutes; they should be warm but remain soft. Put 2 to 3 balls in each pita pocket, depending on the size of the bread. Pour about 1 tablespoon of Tahini Sauce (recipe follows) or Tahini Tofu Lemon Sauce (page 46) over the falafel in the pita pocket, and top with chopped tomatoes, cucumber, and lettuce.

TAHINI SAUCE

Mince in a food processor or blender:

3 cloves garlic

Add and process until smooth:

½ cup tahini

½ cup freshly squeezed lemon juice

2 tablespoons soy sauce

The sauce may be gently warmed or served cold. It will keep for up to 2 weeks in the refrigerator. Tahini Sauce is also delicious on salads, steamed vegetables, fried tofu, and noodles.

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