Both Lluís and I love Middle Eastern cuisine. And the truth is that it is not difficult to find vegan recipes in the area. Without going any further, the typical hummus comes to mind (here I’ll show you how to make hummus with beetroot ), the famous falafels, or the tabbouleh… There are so many!  I have yet to make a compilation of vegan Arabic recipes. Let’s see if I can get one of these days.

Ingredients
  • 400 gr. of firm tofu
  • 40 gr. of peeled walnuts
  • 2 cloves garlic
  • 45 ml. of lemon juice
  • 250 gr. of zucchini
  • 450 gr. of ripe tomato or pear
  • 1 cc of oregano
  • 1 cc of thyme
  • 1 tbsp chopped fresh peppermint
  • ground black pepper
  • Salt
  • breadcrumbs
Preparation
  1. In the blender jar, crush the nuts until they are in small pieces. Add the cut and well drained tofu, the garlic and the lemon juice. Don’t worry about the size of the tofu pieces, it’s just to make it easier to mash. Blend all these ingredients together until you have a smooth paste. Add the oregano, thyme, and salt and pepper to taste. Transfer this mixture to a large bowl and reserve.
  2. Peel and grate the zucchini. Remove the seeds from the tomato and cut it into cubes. We also chop the mint. Add these ingredients to the mixture that we have reserved in the bowl. Stir with a spatula until all the ingredients are well combined.
  3. Now form the croquettes. We have chosen to give them a flattened shape of 1.5 cm. thick, but you can make them in the traditional way. Coat the croquettes in breadcrumbs.
  4. Heat oil in a frying pan to fry the croquettes. We will put the amount of oil necessary to cover half of the croquettes and wait until it is very hot before starting to fry.
  5. Fry the croquettes for about 5 minutes for each side. When removing them from the pan, leave them on kitchen paper so that the frying oil is absorbed before serving.
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