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
, 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.
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.
Serving Ideas: In a pita
bread as a sandwich. On toothpicks as an hors d'oeuvre/appetizer