Falafel Casserole

Original Vegan Recipe by Cheri Allan
November 7, 2001

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The Story Behind This Recipe

November 7, 2001

Hi,

I'm Sterling, Cheri's husband.

She doesn't like doing computer stuff, so I'm entering this information for her.

This will be the first recipe we post -- finally, after commencing this idea of "Grader Things" several months ago.

This recipe has a story.

Last night when Cheri was preparing dinner, a lump of salt accidentally  plopped into the Falafel sauce, making it way too salty.

"What can I do get rid of the salty taste?" she asked out loud.

Tonight's recipe was the result.  In my opinion, it is sure to be a classic.

Definitely a 9.5-10 on a 10-point scale.

Recipe: Falafel Casserole

Ingredients

• 2-3 C dry macaroni
• white sauce (instructions below)
• 1/2 box Falafel
• one 8-oz can mushrooms
• Tater crowns (or tater tots)
• Tahini sauce (instructions below)

Instructions

1. Make Falafel according to package directions (1/2 box).
2. Boil macaroni
3. Make Tahini sauce -- Blend together:
   • 1 C Tahini
   • 2/3 C water
   • 1/2 t salt
   • 2 lemons, juiced
   • 1 clove crushed garlic
   • 2 T chopped parsley
4. Make white sauce
   • 1/2 C flour
   • 1 1/2 - 2 C soy milk
   • salt & pepper to taste
   bring ingredients to boil
5. Put drained macaroni in casserole dish.  Mix white sauce, Tahini sauce, and mushrooms together.  Pour on top of macaroni.  Place Falafel and Tater crowns on top.  Cook at 350^o for 30 min.

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