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Falafel Roll with Tomatillo-Yellow Pepper Salsa - Vegan

Make Falafel Roll with Tomatillo-Yellow Pepper Salsa - Vegan at home with Roll, Falafel Mix, Mesa Harina, Water, and Frozen Corn Kernels. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• Roll
• 1 cup
• 1/2 cup
• 1 cup
• 2 tbsp
• 1/2 cup
• 1/3 cup
• 12
• 2 cup
• 1
• 1/2 cup
• 2 tbsp
• 1 tsp
• 1 tsp
• Roll

Method (preview)

1. 1

   Combine falafel mix, mesa harina or cornmeal and water.

2. 2

   Let stand 5 minutes, then work in remaining ingredients with your hands.

3. 3

   Place damp paper towel on countertop or cutting board.

4. 4

   Form mixture into a roll about 2 inches high.

5. 5

   Wrap towel loosely around roll; transfer to steamer rack or lightly oiled pie pan or heat-proof plate.

6. 6

   Place 1/2 inch of water in large skillet and put steamer rack or plate in skillet (support the plate on an overturned heatproof saucer).

7. 7

   Cover skillet; turn heat to high.

8. 8

   When steam begins to escape, reduce heat to medium and cook for 10 minutes.

9. 9

   Meanwhile, combine salsa ingredients in large saucepan. Cover; bring to a boil over high heat. Cook until vegetables are tender, about 5 minutes.

10. 10

    To serve, lift roll onto cutting board with 2 spatulas; unwrap and slice.

11. 11

    Spoon salsa over top.

12. 12

    Variation: Stir 1/2 cup undrained crushed pineapple into the sauce.

13. 13

    Low-Fat and Fast by Joanne Leonard, Vegetarian Times, Oct, 1996 03.20.06

14. 14

    Saute leftover falafel roll slices in a little olive oil, then serve atop salad greens dressed with salsa.

15. 15

    Contributed to the FareShare Gazette by Chupa; 15 January 2008. www.fareshare.net