Tofu falafel with hummus from The Tofu Cookbook by Becky Johnson

Ingredients

• 1 1/2 ml/¼ tsp cayenne pepper
• juice of 1 lemon
• 60 ml/4 tbsp tahini
• 15 ml/1 tbsp ground turmeric
• 30 ml/2 tbsp olive oil
• 2 garlic cloves, sliced
• juice of 2 lemons
• 150 g/5 oz/¾ cup dried chickpeas
• salt
• ground black pepper
• 150 ml/¼ pint/⅔ cup tahini
• pinch of cayenne pepper
• flat leaf parsley, to garnish
• pepper, for sprinkling
• extra olive oil and cayenne
• 30 ml/2 tbsp vegetable oil
• 2 large onions, finely chopped
• 200 g/7 oz/3¾ cups fresh breadcrumbs
• 15 g/1/2 oz bunch fresh parsley, finely chopped
• 3 garlic cloves, crushed
• 500 g/1¼ lb firm tofu, drained and cut into bitesize cubes
• 50 g/2 oz/4 tbsp sesame seeds, toasted
• 5 ml/1 tsp ground cumin
• 15 ml/1 tbsp roasted sesame oil
• 45 ml/3 tbsp light soy sauce