| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Vegetarian |
New, Vegtime5 |
6 |
servings |
INGREDIENTS
| 1 |
|
28 oz can crushed tomatoes |
| 1 |
c |
Vegetable broth |
| 1 |
sm |
Onion; chopped |
| 1 |
|
Jalapeno chili; seeded and minced |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
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 |
tb |
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
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