Guest guest Posted June 6, 2000 Report Share Posted June 6, 2000 I'm back from out of town now! We should have this entire book completed at this rate -- since it's not a very big cookbook. * Exported from MasterCook * Falafel Recipe By :This Can't Be Tofu, Deborah Madison Serving Size : 6 Preparation Time :0:00 Categories : This Can't Be Tofu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 10 oz package falafel mix -- (about 2 cups) 1 box silken tofu -- soft or firm 3/4 cup water oil for frying Place the falafel mix in a bowl. Puree the tofu with the water in a food processor until smooth, then stir into the falafel. Let it rest at least 15 minutes. Film a cast-iron or nonstick skillet generously with olive oil. Divide the batter in half, then each half into sixths; doing this by eye is fine. Shape into patties about 3/8-inch thick, cook over medium heat until browned. Turn and cook the second side until browned. Serve right away. S(ISBN): " 0-7679-0419-2 " Copyright: " 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Author's Note: Here's another instance where you won't know there's any tofu present. I shape the falafel patties a little more thinly than usual so that any extra moisture from the tofu cooks off better. Eat these as you would any other falafel -- in a pita sandwich, on a plate with a salad, with yogurt and tahini, or the Yogurt Sauce with Cayenne and Dill (page 48). Nutr. Assoc. : 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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