I halved this recipe as it was just my husband and I. I also followed the suggestions of some other reviewers - mashed chick peas in a ziploc bag with a rolling pin, used one egg, and used extra firm tofu. I also found, as suggested, that wrapping the tofu in a papertowel and placing a heavy pan on top of it for a couple of hours worked well to drain the liquid out. I also added some fresh garlic and a bit of tex mex seasoning. It worked well and didn't really have any trouble with them falling apart while cooking. They did, however, get a bit crumbly when we tried to eat them, but not a big deal. My husband and I thought it was very tasty!

Reviewed On: Apr. 20, 2009