Ingredients

• 1 cup dried chickpeas

• 3 cups water (for soaking)

• 4 cups water (for cooking chickpeas)

• 12 oz extra-firm tofu (about 340 g)

• 3 cups water (for boiling tofu)

• 40 g Italian parsley, finely minced

• 40 g cilantro, finely minced

• 1½ teaspoons salt

• 2 tablespoons sugar

• 1½ teaspoons freshly ground black pepper

• 1 teaspoon ground cumin

• 1/3 cup extra virgin olive oil

• 1/3 cup cornstarch

• 80 g breadcrumbs

• 1/4 cup avocado oil (for brushing)

Instructions

1. Soak the Chickpeas

   Place dried chickpeas in a bowl and cover with 3 cups of water.

   Soak for at least 12 hours.

   Drain and rinse well.

   
   

2. Cook the Chickpeas

   Bring 4 cups of water to a boil.

   Add soaked chickpeas and simmer for 40–45 minutes until soft and tender.

   Drain thoroughly and mash into a smooth paste.

   
   

3. Prepare the Tofu

   Bring 3 cups of water to a boil.

   Add tofu and simmer for 5 minutes.

   Drain well and gently press out excess moisture.

   Mash until crumbly.

   
   

4. Mix the Falafel Base

   In a large bowl, combine:

    • Mashed chickpeas

    • Mashed tofu

    • Parsley

    • Cilantro

    • Salt

    • Sugar

    • Black pepper

    • Cumin

    • Olive oil

    • Cornstarch

    • Breadcrumbs

   Mix thoroughly until a cohesive dough forms.

   If the mixture feels too wet → add 1–2 tablespoons extra breadcrumbs.

   If too dry → add 1–2 tablespoons water or olive oil.

   
   

5. Shape

   Form into ping-pong-ball sized rounds

   (about 3–4 cm in diameter).

   Place on a parchment-lined baking sheet.

   
   

6. Brush with Oil

   Lightly brush each falafel with avocado oil.

   
   

7. Bake

   Preheat oven to 400°F (200°C).

   Bake 20 minutes.

   Flip and bake another 15–20 minutes until golden and crispy outside.

* Check out the video (by Jodee Chen)