Blend boiled chickpeas in the food processor until they have a paste-like consistency.
Put them in a large bowl and blend in all the other ingredients, except oil and Mexican Tofu Spread.
Heat some oil in a non-stick frying pan.
Make the patties – 1 tbsp per patty.
Fry them 2 minutes on each side.
Put the falafels on a plate covered with a paper towel, in order to absorb all excess oil.
Serve with Tofu Spread!

Bon Appetit

Vegan Falafel with
Mexican Tofu Spread

35 minutes

4 servings

2 400g cans boiled chickpea

2 tbsp psyllium husks or ground flax seeds

1 cup fresh parsley, chopped

1 carrot, grated

1 onion, diced

6 garlic cloves, mashed

4 tbsp chickpea flour

1 tsp sweet paprika

1/2 tsp ground cumin

Salt and pepper, to taste

2 tbsp tahini paste

Oil for frying