Falafel of Chickpeas and Smoked Tofu with Salad of Cucumbers and Tomatoes

Servings: 4
Prep time: 25
Cooking time: 15
  1. Check the zucchini and grate them, letting them fall directly in a colander placed over a bowl; at the end squeeze to drain the most possible of the vegetation water.
  2. Blend the cooked chickpeas as finely as possible and then transfer them to a bowl. Then grate the lemon rind obtaining a teaspoon of juice.
  3. Arrange the tofu in the blender, cutted into cubes and mix it by pouring the water from the squeezed zucchini to get smooth and consistent cream.
  4. Mix the passed chickpeas with grated zucchini, the tofu cream, lemon zest and salt. If the mixture becomes too soft, add a little bread crumbs.
  5. Reduce the dough into little balls, oil them slightly and then gently roll them in breadcrumbs. Fry, then, in a pan with plenty of hot oil until they are evenly golden brown.
  6. Blanch the tomatoes for a few seconds and then peel them, cut them into small cubes. Peel also the cucumbers, divide these cubes like the tomatoes. Season the 2 vegetables with a pinch of salt, 2 tablespoons of olive oil and finely chopp the chives. Serve the chickpea falafel hot, or at room temperature, along with the salad.