• 1 lb. extra firm tofu
  • 1 small finely chopped onion
  • 3 tablespoons soy sauce
  • 6 tablespoons peanut butter
  • 1/2 c. bread crumbs
  • 1/2 tsp cumin
  • 1/2 tsp fresh crushed coriander
  • 1/4 tsp cayenne powder
  • 1/2 cup chickpea flour
  • flour for rolling balls in (Wheat or Chickpea)
  • Oil to pan-fry in (Peanut oil is fabuloso. Canola oil is awesome)

  1. In a non-stick pan, toast the besan flour until lightly browned. Keep shaking the pan or use a spatula to keep the besan flour moving so that it will brown evenly. The taste of raw besan flour is pasty and not very pleasant.
  2. Combine all ingredients except for the extra flour and oil into a bowl and mix well, being especially sure that the chickpea flour gets mixed in and that there are no dry chunks.
  3. Refrigerate mixture for 30 minutes to an hour to allow to congeal nicely.
  4. Roll mixture into 1-1/2 inch balls.
  5. Roll the balls in the extra flour in preparation for frying.
  6. Heat some oil in a pan but don't allow the oil to smoke. Saute the balls in the oil until attractively golden brown. I typically end up changing my oil a couple of times while cooking up the batch since the residual flour will start to burn and coat the balls with black specks if the oil isn't changed.
  7. You can serve these with a sauce