1 small to medium red onion
garlic cloves (I used 10 because I love garlic)
1/3 cup corn
1/2 cup thinly sliced bell pepper
1/2 cup organic whole wheat pastry flour
3 tablespoon Earth Balance Natural Buttery Spread
1/3 cup low fat SNO*E tofu milk
2 cups of water
1 tablespoon veggie chicken soup base
1 teaspoon sea salt
4 cups cooked brown rice
about 20 falafels (I use Fantastic brand mix)
Blend onion and garlic cloves in food processor until the pieces are very small but not quite pureed.
In cast iron skillet, brown the flour on high for a few minutes. Add non-hydrogenated vegan margarine. Turn to low heat and stir until mixed. Add soy or tofu milk. Stir until mixed. Turn to medium heat and add 2 cups of water about 1/4 cup at a time until well mixed. Add salt and soup base. Add extra salt, soup base or other seasonings to taste. Stir. Turn to medium high and let simmer to thicken while you prepare the vegetables.
In a wok or another frying pan, brown onion & garlic mixture. Throw in some corn and peppers and whatever vegetables you have (strings of carrots maybe).
Stir vegetable mixture into gravy and add the rice. Mix well.
Make flat Falafels.
Line the bottom of a 9x13 inch casserole dish with falafels. Cover with rice mixture. Crumble remaining falafels over the top of the mixture. Cover with foil and bake on 350 degrees F for 30-45 minutes or until done. Let me know how it turns out. I'm getting ready to bake mine. :)