Instructions: 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. Id be careful with the Garlic and Onions. One clove and a small green onion are sufficient if youre 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 youre 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 tablespoons 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 its 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 anythings possible.

David Dmytryshyn

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