Tofu Falafel
Discover how to make tofu falafel with this easy, healthy recipe. Perfect for vegans and packed with protein, flavor, and freshness!
Ingredients
- 1 block 14 oz firm or extra-firm tofu, pressed
- 1 cup fresh parsley chopped
- 1 cup fresh cilantro chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 2 tablespoons lemon juice
- 1/3 cup all-purpose flour or gluten-free alternative
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil optional for frying
Instructions
- Wrap the tofu block in a clean kitchen towel and place a heavy object on top for 20 minutes to remove excess water.
- In a food processor, combine the pressed tofu, parsley, cilantro, garlic, cumin, coriander, paprika, lemon juice, salt, and pepper.
- Blend until the mixture forms a coarse paste. If it feels too wet, add a tablespoon of flour at a time until it holds together.
- Using your hands, scoop the mixture and form small balls or patties. Place them on a parchment-lined baking sheet.
- Bake: Preheat the oven to 375°F (190°C). Bake the falafels for 20-25 minutes, flipping halfway through.
- Air-Fry: Preheat the air fryer to 375°F. Cook the falafels for 10-12 minutes, shaking the basket occasionally.
- Pan-Fry: Warm a splash of olive oil in a skillet over medium heat. Fry the falafels for 2-3 minutes on each side until they achieve a crisp, golden-brown exterior.
- Serve warm with pita bread, salad, or your favorite dips like tahini sauce or vegan yogurt.
Notes
- For a gluten-free version, substitute all-purpose flour with chickpea flour or almond flour.
- The mixture can be made a day ahead and refrigerated until ready to cook.
- If you prefer spicier falafels, add a pinch of chili flakes or cayenne pepper.