Recipe // Middle Eastern Tofu Meatballs

Ingredients

• 1 block (350g) of tofu, drained & pressed
• 1 tsp chinese five spice
• 1/2 tsp paprika
• 1/4 tsp cardamom
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/4 bunch parsley, stems included
• 2 tbsp flour
• 2 tbsp ground chia seeds + 6 tbsp water
• 2 tbsp canola oil

Directions

• Drain & press the tofu under a heavy bowl of fruit / books - or using a tofu press - for 15 minutes. Pat dry to remove excess liquid.
• Meanwhile, make the chia eggs. Whisk your ground chia seeds with water in a bowl to combine. Let sit for 5 minutes to thicken.
• Into a food processor, break apart the block of tofu into large chunks, and add them along with the spices & parsley. Pulse a few times, then blend for a minute to combine.
• Remove the blades. Add in the flour, chia eggs, and oil. Mix with your hands - almost like kneading dough. Remove into a large bowl and form the meatballs.
• Using a teaspoon’s worth, squeeze with your hand a few times, then roll into a ball. Place on sheet pan lined with parchment paper, or drop into an air fryer basket. Bake at 350 F (or 175 C) for 20 minutes, flipping/shaking halfway - until lightly browned and crispy.