| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Vegetarian |
New, Vegtime5 |
6 |
Servings |
INGREDIENTS
| 1 |
|
28 oz can crushed tomatoes |
| 1 |
c |
Vegetable broth |
| 1 |
|
Onion, chopped |
| 1 |
|
Jalapeno chili, seeded and |
|
|
minced |
| 1 |
t |
Paprika |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Pepper |
| 1 1/3 |
c |
Falafel mix |
| 6 |
oz |
Soft tofu, drained and |
|
|
mashed |
| 1/2 |
c |
Water |
| 1/2 |
c |
Chopped parsley, plus for |
|
|
garnish |
| 1 |
|
Egg, beaten |
| 1 |
T |
Vegetable oil |
INSTRUCTIONS
For sauce: Combine first 6 ingredients in large, heavy pot; bring to a
boil. Simmer uncovered for 15 minutes, stirring occasionally. For
falafel balls: Preheat oven to 475 degrees. In medium bowl, mix
falafel mix, tofu, water, parsley and egg with hands. Form into 1"
balls. Place on lightly oiled baking sheet; bake for 8-10 minutes. Do
not overcook or falafel will dry out. When sauce is done, carefully
loosen falafel from baking sheet and drop into simmering sauce. To
serve, garnish with parsley. Makes 6 servings, 7 grams of fat per
serving. | Recipe by: October 1996, Vegetarian Times Converted by
MM_Buster v2.0l.
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