Tofu Edamame Falafel, Tofu Tahini

Recipe courtesy Lee Anne Wong
TOTAL TIME: 1 hr 15 min
Prep: 25 min
Inactive Prep: 30 min
Cook: 20 min
YIELD: 6 to 8 servings


  • 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
  • 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
  • 1 star anise
  • Pinch salt
  • 1 cup shallots, sliced thinly and separated into rings
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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.

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.
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.

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.

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