Feed a large family or a soccer team with a mildly spicy combo of tofu and falafel.
Tofu Falafel with Yogurt Sauce
16 ouncesfirm tofu, drained and pressed
10 ouncesfalafel mix
1 medium-sizedonion, diced
4 ouncessoft tofu, cubed and chopped
4 ouncesGreek yogurt
1 clovegarlic, minced
1 tablespoonolive oil
2 tablespoonsfresh dill, chopped
1/2 cupvegetable oil
4-6 cupsloose mixed greens
2 largetomatoes, sliced
1cucumber, peeled and sliced
Dashsea salt, to taste
Dashpepper, to taste
Prep time:30 minutes
Total time:1 hour
Pressing tofu will make it more absorbent. On a cutting board cover tofu with paper towels and weight down. Let stand for 15 minutes. Cut tofu into small cubes and chop in food processor.
Pour falafel mix into large bowl. Add chopped tofu. Stir until blended, about 2 minutes. Slowly add water. Stir until rough paste forms, about 2 minutes. Add half the diced onion and fold into mix. Cover and let stand about 15 minutes.
To make sauce, combine soft tofu, yogurt, garlic, olive oil, dill and cayenne in bowl. Stir until evenly mixed, about 2 minutes. Set aside.
Heat vegetable oil in large heavy-bottomed skillet over medium-high heat about 2 minutes.
Using palms of your hands, press falafel into patties about 1/2 inch thick. Cook patties about 2 minutes on each side, until golden brown. Make in batches of six, until batter is gone. Place patties on paper towels to soak up excess oil.
Slice open pita pockets. Line each pocket with yogurt sauce and stuff with falafel patties and layered vegetables. Serve immediately.
Yield: Makes 12 pita pockets
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