For the tofu koftas, blend the tofu and breadcrumbs together in a food processor until combined.
Add the garlic, parsley, harissa paste, rosewater, lemon juice and zest, mint, cinnamon and eggs and blend until well combined.
Shape the mixture into balls approximately 4cm/1½in wide.
Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Fry the koftas in the oil for 4-5 minutes, or until crisp and golden-brown. Carefully remove from the oil and drain on a plate lined with kitchen paper.
For the tabbouleh, mix all of the tabbouleh ingredients in a large bowl until well combined.
For the sauce, heat the oil in a frying pan and fry the onion and garlic for 2-3 minutes, or until softened. Add the tomato purée and cook for a further 5-6 minutes. Add the fresh tomatoes, chilli and smoked paprika, bring the mixture to the boil, reduce the heat and simmer for 15 minutes.
Serve the koftas with a little sauce spooned over and the tabbouleh and green salad alongside. Top with a spoonful of Greek-style yoghurt.
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