- 1 cup barley, uncooked
- 3 cup water
- 1 Tbsp virgin olive oil
- 3 medium onions, diced
- 2 Tbsp soy sauce
- 6 cup water
- 16 oz tofu
- 1 egg
- 1 cup falafel
- 1 cup stone-ground wheat cracker crumbs, pureed
- 2 Tbsp Unflavored AIM Herbal FiberBlend®
Prepare barley according to package directions. Brown onions in olive oil. Add soy sauce and the 6 cups of water, bring to a boil. Reduce heat and simmer for one hour. In food processor or blender, puree tofu and egg; set aside in large bowl. Puree barley, gradually adding onion broth until smooth; reserve remaining onion broth for gravy. Add barley and falafel to tofu mixture mix well. Let sit 10 minutes. Add cracker crumbs and Unflavored AIM Herbal Fiberblend®, mix well. Roll into small balls and brown in olive oil. Place in baking dish. Bake at 350 degrees for 15-20 minutes. Pour onion gravy (see below) over balls and bake an additional 15 minutes.
Onion Gravy: In small bowl, combine 2-3 tablespoons cornstarch with small amount of water, stir. Bring remaining onion broth to a boil; add cornstarch mixture. Add salt and pepper according to taste.
Submitted by: Astrid Chase