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| 29 x ca. 30 g | Can crushed tomatoes |
| 1 Tasse | Vegetable broth |
| 1 klein | Onion chopped |
| 1 | Jalapeno chili; seeded and minced |
| 1 Teelöffel | paprika |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1 1/3 Tasse | Falafel mix |
| 6 x ca. 30 g | Soft tofu; drained and mashed |
| 1/2 Tasse | water |
| 1/2 Tasse | Chopped parsley; plus for garnish |
| 1 | egg beaten |
| 1 Esslöffel | vegetable oil |
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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. |
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