Ingredients
o
1 can of chickpeas (save the chickpea water for later)
s
250 g super firm tofu
S
Salt and pepper to taste
S
1 Seasoning (I used tsp each: garlic powder and yellow mustard)
b
1 cup breadcrumbs (or blended gluten free cornflakes)
s
2 tbsp sesame seeds (optional)
A
Aquafaba water from the can of chickpeas
O
Oil spray
t
4 tbsp tahini
h
1 - 2 tsp homemade harissa* (see notes)
J
½ Juice from a lemon
S
Salt and pepper to taste
C
Cold water (to loosen it up)
Directions
1
Drain the chickpea water from the can into a small bowl and set it aside for later.
2
Add the drained chickpeas along with the tofu, salt, pepper and seasoning of choice into a food processor and process until a smooth dough forms. Adjust the taste to your liking and roll it into 20 small balls- 25 grams each.
3
Mix breadcrumbs or blended gluten free cornflakes with sesame seeds.
4
Dip the chickpea-tofu balls in the reserved aquafaba and transfer straight into the breadcrumbs. Toss them around until fully coated.
5
Spray with oil and air fry for 12-15 minutes on 200°c / 390°f, flipping them around every 5 minutes.
6
Meanwhile, mix tahini, harissa, lemon juice, salt, pepper and water until smooth.
7
Serve the crispy air fried balls immediately with the tahini dip. Enjoy!
