Persian Tofu Meatballs with Minty Cucumber Tzatziki and Pomegranate dressing

Persian Tofu Meatballs

This is such a fun lazy weekday meal, it's refreshing and different from your average falafel. A fun little tip is to make the balls into hamburger patties and take them to a bbq potluck. Your friends will be surprised that tofu can taste that good. Even the biggest meat eater might want a little bite ;). l served it with some easy tzatziki, topped with a refreshing pomegranate sauce. Also highly recommend a side of veggie skewers and some quinoa for extra fiber.

Servings: 2

Time: 30 min

Ingredients Tofu Meatballs

• 1 block of firm tofu (pressed and drained)

• 1 cup finely chopped parsley

• 1/2 cup finely chopped chives

• 1/2 cup fresh cilantro (chopped)

• 2 cloves of garlic (minced)

• 1 small onion (finely diced)

• 1/2 cup chickpea flour

• 1/4 cup walnuts (roughly chopped)

• 1 tsp cumin

• 1/2 tbsp olive oil

• Salt and pepper to taste

• 1 tbsp olive oil for frying

Instructions

Now, let’s dive into the preparation process, you can either choose to (air) fry, use a frying pan on medium heat or place them in the oven at 375F. My preference is a skillet or frying pan to get them nice and golden on all sides.

1. In a bowl, crumble the pressed tofu using your fingers or a fork until finely crumbled, then add chickpea flour and olive, give it a quick stir to combine.

2. To the bowl add in the chopped parsley, chives, garlic, onion, cilantro, cumin, salt, and pepper. Mix well until everything is combined.

3. Mold the into pingpong size (1-2 inches diameter) meatballs. If the consistency is too wet, add more chickpea flour until the consistency is right for forming meatballs. Too dry? Add a splash of water.

4. You can either fry them in a skillet with olive oil until golden brown or place them on a baking sheet, spritz some olive oil and bake for 25-30 minutes.

Note* also great for a hamburger variation. Just shape them a bit larger and flatter.

Ingredients Tzaziki

• 1 cup non fat Greek yogurt

• 1/2 cup shredded cucumber

• 1 minced garlic

• 2 tbsp chopped fresh mint, or 1 tbsp dried mint

• 1 tbsp dill

• 1 tbsp fresh lemon juice

• Salt and pepper to taste

• 1/2 tsp sumac and olive (optional)

Instructions

1. Wrap the shredded cucumber in a towel and squeeze out excessive moister. Then combine all ingredients accept for the sumac into a small bowl, top with optional sumac and olive oil per liking.

Pomegranate dressing

• 3 tbsp pomegranate molasses

• 1/2 tbsp olive oil

• 1/2 glove garlic (minced)

• 1 tsp dijon mustard

• 1 tsp dried oregano

• 1 tsp honey

• Salt and pepper to taste

1. Simply combine all ingredients in to a mason jar, give it a good shake and serve.

Note* This dressing is incredibly versatile, you can easily use it as a salad dressing, top it over couscous, or for dipping in some vegetable skewers.

Add some refreshment to your plain weekly meals with this gorgeous recipe. The zest from the tzatziki compliments the sweetness from the pomegranate dressing.

Eet smakelijk!

Macros per serving

Meatballs

• Calories: 435

• Carbs: 28g

• Protein: 24g

• Fat: 26g

Macros per serving

Tzaziki

• Calories: 70

• Carbs: 7g

• Protein: 10g

• Fat: 0.1g

Macros per serving

Pomegranate dressing

• Calories: 111

• Carbs: 20g

• Protein: 0.2g

• Fat: 4g

These 3 recipes are phenomenal together, but can also easily be enjoyed separately. Think of the tzatziki being a great replacement of your hummus and veggie board. Or think of the pomegranate dressing to replace the standard balsamic and olive oil dressing to your salad.

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