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1993-01-20
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Digest: #98
Date: Sun, 03 Mar 91 21:11:44 EST
From: David Dmytryshyn <uunet!scgrp!djd>
Subject: OVO: Tolafel - Tofu Falafel
Someone asked about a Falafel recipe recently, well here's a variation
I made today, while trying to figure out what to do with the tofu I had
in the fridge. There are no measurements as such, as I just taste it as
I go along. I've given some rough guidelines though.
Ingredients:
Tofu
Bread crumbs
Ground Cumin (no less than 1/2 tsp)
Ground Coriander (same as Cumin)
Garlic (minimum one clove)
1 egg (egg replacer worked fine)
Onions
Oil for frying (I use Canola oil)
Salt
Fresh Parsley (tablespoon or two)
There is a great deal of room to play around with the amount of each
ingredient, so start out with a little, taste it, and add a little more
if you want. I'd be careful with the Garlic and Onions. One clove and a
small green onion are sufficient if you're going anywhere within the
next few days or so, more if you have quite a bit of parsley left over
and are living a monastic existence. As far as the spices go, I
personally put more than a teaspoon each of the Cumin and Coriander,
less renders it considerably milder, but still tasty.
The amount of breadcrumbs depends upon how many people are eating. If
you have a bunch of people coming over, get out a loaf. 4-5 slices of
bread tossed in the food processor should be sufficient for most
applications. Play around with the tofu:breadcrumb ratio til you have a
consistency and flavour you're happy with.
The actual production involves putting the chopped up tofu, along with
the garlic and onion(s) into the food processor and processing them
until smooth. Remove to a large bowl and add bread-crumbs, egg,
parsley, salt, cumin and coriander. Taste and adjust and taste and
adjust...
Put a bed of bread-crumbs on a plate and take out individual
tablespoon's full of the tofu mixture and put them on top, cover with
breadcrumbs and flatten them into patties. Add oil to a HOT frying pan
and let the oil heat up til it's hot. (I had the element on between
medium and high) There should be a fair amount of oil, not so much that
it covers the patties, but enough such that it goes up about half-way
on each little patty. Add the tolafel patties to the oil and cook each
side until golden-brown. Place them on paper towels afterwards to
drain-off excess oil.
The sauce I use is just low-fat Yogurt with as much cayenne pepper as
you can handle. (you could also add garlic, but you probably already
have quite enough) Put whatever you like inside the pita-pocket. I
personally like cucumbers, tomatoes, lettuce and parsley, though
anything's possible.
David Dmytryshyn EMAIL: djd@scgrp.UUCP