Tofu Edamame Falafel With Tofu Tahini

Serve these tasty bites as a warm appetizer that both vegetarians and meat lovers will enjoy.
Tofu Edamame Falafel With Tofu Tahini

Tofu Edamame Falafel With Tofu Tahini

Serve these tasty bites as a warm appetizer that both vegetarians and meat lovers will enjoy.

Photo by: Courtesy Lee Anne Wong ©2012

Courtesy Lee Anne Wong, 2012

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1 teaspoon toasted coriander seeds
1 teaspoon toasted cumin seeds
2 cloves garlic
one 14-ounce block super-firm tofu, pressed and drained, cut into 1-inch cubes
2 cups frozen shelled edamame, thawed
1 cup roughly chopped yellow onion
1/2 cup packed fresh parsley leaves
1/4 cup packed fresh cilantro leaves
1/4 cup all-purpose flour
1 tablespoon soy sauce
salt and freshly ground black pepper
vegetable oil
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon extra-virgin olive oil
2 cups baby arugula
2 cups romaine lettuce, chiffonade
tofu tahini, recipe follows
pickled shallots, recipe follows
toasted sesame seeds, for garnish


Place the coriander seeds, cumin seeds and garlic into the bowl of a food processor. Blend on high speed until the spices and garlic are finely ground.

Add in the tofu, edamame, onions, parsley, cilantro, flour and soy sauce. Season generously with salt and pepper. Process until the mixture forms a rough paste.

Heat several inches of vegetable oil in a deep, wide pot to 375 degrees F.

Roll the falafel into 2-inch balls. Fry the balls in small batches until golden brown and crispy, 3 to 4 minutes. Drain on paper towels and lightly season with salt.

In a small bowl, whisk together the rice vinegar, honey and olive oil and season with salt and pepper. Toss with the arugula and romaine lettuce. Season lightly with more salt and pepper.

Tofu Tahini:


1 cup roasted sesame seeds
1/2 cup non-fat Greek yogurt
1/4 cup lemon juice, strained
1/2 cup soy milk
zest of 1 lemon
one 14-ounce block soft tofu, such as House Foods
salt and freshly ground black pepper


Combine the sesame seeds, yogurt, lemon juice, soy milk, lemon zest and tofu in a blender and process until smooth. Season with salt and pepper and add water if necessary for consistency. Keep refrigerated until needed. Can be served warm or cold.
In a small pot, combine the rice vinegar, 1 cup water, sugar, mustard seeds, chile, star anise and salt. Bring to a boil over high heat, and then remove from the heat.

Pickled Shallots:


1 cup rice vinegar
1/2 cup sugar
1 tablespoon yellow mustard seeds
1 dried red chile, crushed
1 star anise
pinch salt
1 cup shallots, sliced thinly and separated into rings


Place the shallots in a deep bowl set over another bowl of ice. Pour the hot brine over the shallots and submerge the shallots, gently stirring with a spoon. Place a paper towel over the shallots to completely submerge them. Allow to cool to room temperature. Keep refrigerated in the brine until needed.

To Serve:

Divide the salad greens among four plates. Divide the falafel among the plates, placing on top of the salad. Spoon the Tofu Tahini over the falafel. Garnish with some Pickled Shallots and sesame seeds. Serve immediately. Can also be served in a pita bread as a sandwich, or onn toothpicks as an hors d'oeuvre/appetizer

Total time:

1 hour 15 minutes


6 to 8 servings



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