Yeahiii something like that happens when you miscalculate and you don’t have enough chickpeas but still have tofu on hand – Fast Blender tofu chickpeas falafel :). At least that was the case for me when I did some food prep last week. First I made apple strudel cookie dough and then hummus. I used all the chickpeas for my Falafel and therefore, it was Tofu´s turn. I am a big fan of tofu or tempeh balls anyway because they are not as dry as falafels. Well, you could deep fry them, you could… But as you know, Annelina basically never does that xD.
Quick Blender Tofu Chickpea Falafel
The Blender balls can also be made in a food processor. If you don’t have either, that’s not an issue. Just take a bowl and crush the chickpeas and the tofu with a fork or a potato masher. You can also chop the other ingredients with a knife.
What makes the tofu chickpeas falafel so juicy and special?
- Ingredients: You only need 3 main ingredients and spices. You probably have most of the ingredients at home anyway.
- Consistency: Because of the tofu the balls are a bit fluffy and even remind me a bit of the consistency of frittata. Tofu has similar properties to eggs.
- Health: Because the balls are not fried, they have great nutritional value. Their protein content is particularly high and their fat content is close to zero :). So you can dig in. I recommend to enjoy them with hummus.
- 200 g Tofu
- 220 g chickpeas, cooked (1 glass)
- 2 cloves of garlic
- 1 tbsp flaxseed
- ½ bunch of parsley
- 1 TL veggie broth
- Pepper, Salt to taste
- Preheat oven to 180° top-bottom heat and circulating air.
- Pour all ingredients into a blender in the same order as above.
- Start mixing at low speed. Set slowly higher.
- Mix to a cohesive, still slightly chunky mass.
- Fill the dough into a bowl with a spatula.
- Cover a baking tray with baking paper.
- Form approx. 20 balls from the dough.
- Bake the balls at 180° C for about 20 minutes or until they are golden brown.
- Serve with hummus and salad or fill into a Pita.
The balls can be stored in the refrigerator for approx. 3 days or simply produced for stock and then packed in a lunch box.
If you make the recipe, I am looking forward to your feedback. If you tag me on Instagram I can feature you.