Falafel balls in spicy tomato sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 28 oz can crushed tomatoes | |
| 1 | cup | Vegetable broth |
| 1 | small | Onion; chopped |
| 1 | Jalapeno chili; seeded and minced | |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1⅓ | cup | Falafel mix |
| 6 | ounces | Soft tofu; drained and mashed |
| ½ | cup | Water |
| ½ | cup | Chopped parsley; plus for garnish |
| 1 | Egg; beaten | |
| 1 | tablespoon | Vegetable oil |
Directions
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.