Tofu Edamame Falafel With Tofu Meyer Lemon Tahini

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   ["1. Place the garlic, coriander seed, and cumin seed into the bowl of a food processor. Blend on high speed until the spices and garlic are finely ground.", "2. Add in the tofu, edamame, minced onion, parsley, cilantro, soy sauce and flour. Season generously with salt and pepper. Process until the mixture forms a rough paste.", "3. Heat several inches of oil in a deep wide pot to 375F. Roll the mixture into 2-inch balls. Fry the falafel in small batches until golden brown and crispy, about 3-4 minutes, draining on paper towels and lightly seasoning with salt.", "4. In a small bowl, whisk together the rice vinegar, honey, and olive oil together and season to taste with salt and pepper. Toss with the sliced asparagus, arugula. Season lightly with more salt and pepper.", "5. To serve, plate 3-4 falafel on each plate. Spoon the tofu tahini over the falafel. Top with the arugula salad, pickled shallots, and sesame seeds. Serve immediately.", "", "Pickled Shallots", "1. In a small pot, combine the rice vinegar, sugar, water, spices, 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 submerged 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.", "", "Tofu Meyer Lemon Tahini", "1. Combine all ingredients in a blender and process until smooth. Season to taste and add water if necessary for consistency. Keep refrigerated until needed. Can be served warm or cold."]

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