Heat a pan with your olive oil. Cut tofu into strips and place them in the pan, on medium heat. Let eat side cook for about 4-5 minutes, or until golden brown on each side. Then remove from heat.
Shred your cabbage, grate the carrots and spiralize or grate your beets. Set aside.
To make your sauce, mix all ingredients in a bowl or a salad dressing bottle and stir or shake until combined.
To assemble your bowl, spoon some rice onto the bottom of your bowl. Place your cabbage, beets, carrots, and alfalfa sprouts and tofu in little piles on top. Finish it off with dragon sauce, and enjoy!
In a food processor blend together the chickpeas, garlic, onion,
cumin, cayenne, herbs, a teaspoon of salt, pepper, baking soda,
and lemon juice. Add water by the teaspoon if the machine is not
On a lined baking sheet, spoon out the chick pea mixture into
about 1.5 inch scoops. Flatten out the scoops to form patties
and then brush the olive oil on top.
Bake until the patties are golden brown, about 10-15 minutes
In a small bowl whisk the tahini with ½ cup water and the
remaining salt. Drizzle the tahini sauce over the falafel before
Serve the falafel by itself or in a pita as a sandwich with Israeli
salad, cabbage slaw and hummus.