This recipe is developed in collaboration with Gabi Helfert during 110 years birthday of Erasmus University Rotterdam.
The amounts are for 30-50 people enjoying a party.
Learn more about ingredients & techniques with our EFL cooking guideView Guides
tofu, leaked well
brunch fresh herbs
oil to fry
cashew (soaked overnight)
Salt and pepper
Make first the crème: Mix all ingredients in a processor. Season with salt amd papper.
Cut the kale (without the nerve) and parsnip roughly. Put in a food processor, together with crumbled tofu. Grind until paste. Transfer into a mixing bowl. Add chickpea flour, chopped fresh herbs, shoarma spices, fenugreek, salt and pepper. Mix well with your hands. Make small patties, like flat falafel rounds. Fry in hot oil both sides golden brown.
Serve with cashew dip.