Tofu falafel with hummus

Name: Tofu falafel with hummus
Yield: Serves 4–6
Ingredients: 1.5 ml/¼ tsp cayenne pepper; juice of 1 lemon; 60 ml/4 tbsp tahini; 15 ml/1 tbsp ground turmeric; 30 ml/2 tbsp olive oil; 2 garlic cloves, sliced; juice of 2 lemons; 150 g/5 oz/¾ cup dried chickpeas; salt and ground black pepper; salt and ground black pepper; 150 ml/¼ pint/⅔ cup tahini; pinch of cayenne pepper; flat leaf parsley, to garnish; pepper, for sprinkling; extra olive oil and cayenne; extra olive oil and cayenne; 30 ml/2 tbsp vegetable oil; 2 large onions, finely chopped; 200 g/7 oz/3¾ cups fresh breadcrumbs; 15 g/1/2 oz bunch fresh parsley, finely chopped; 3 garlic cloves, crushed; 500 g/1¼ lb firm tofu, drained and cut into bitesize cubes; 50 g/2 oz/4 tbsp sesame seeds, toasted; 5 ml/1 tsp ground cumin; 15 ml/1 tbsp roasted sesame oil; 45 ml/3 tbsp light soy sauce

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

Fresh, lightly spiced home-made hummus goes perfectly with these delicious, crunchy tofu balls. Serve with warm pitta bread and a sweet chilli dip, if you like.

Ingredients

30 ml/2 tbsp vegetable oil
2 large onions, finely chopped

Starter
Vegan

Method

To make the hummus, put the chickpeas in a bowl, pour in plenty of cold water to cover, then leave to soak overnight.
Drain the chickpeas and place in a pan. Add fresh cold water to cover, bring to the boil and boil rapidly for 10 minutes. Reduce the heat and simmer gently for about 1–1½ hours, until tender. You may need to cook the chickpeas for longer, depending

Ingredients

Method

Photos