Drain the tofu, and purée in a food processor. Even if a few small lumps remain, it's fine.
Use as much coriander as you want. If you like, add a generous amount.
Process the coriander to chop it up.
Grate the garlic clove.
Combine the processed ingredients, the spices and salt in a bowl and mix mix.
Taste it once it's been mixed. If you want to eat the spring rolls as-is as a drinking snack, be generous with the salt. If you want to add sauce later, use less salt.
Put about 1 tablespoon of the filling on a spring roll wrapper.
Wrap the spring roll up, following the instructions on the packet.
Add 1 tablespoon of olive oil (not listed in the ingredients) to a cold frying pan, then turn on the heat.
Put the spring rolls in, and cook over medium heat for a few minutes.
Cook on both sides until golden brown.
Serve with a side salad!
They look like this cut open.
They have a rather dry texture when eaten on their own, so add some salsa Mexicana, ketchup, tomato sauce, sesame sauce etc. to make them even tastier!
Story Behind this Recipe
I had falafel at an Israeli cuisine restaurant that's also called Falafel in Kyoto, and they were delicious. So I wanted to recreate them however, I was out of chickpeas, and potatoes so I used tofu instead. What can I say - this is a nice drinking snack.
You can make this recipe without worrying too much about measurements, but it's still really delicious. If you use potatoes or chickpeas instead of tofu, you can enjoy their floury, comforting texture.