In a bowl, mix cornmeal, flour, salt, baking powder, eggs, and sugar. Add falafel mix plus 1 cup of water. Slowly add soy milk while mixing until batter is thick but can be poured, if it is too thick add a bit more soy milk.

Heat frying oil to 375°F.

Take dry hot dogs and place a skewer stick through the middle lengthwise. For mini falafel dogs, cut hot dogs in thirds or in half. Dip hot dog in combined batter and coat all around until it almost drips off. Place directly in hot oil and hold immersed for 10 to 15 seconds. When it begins to float, release and let cook until golden brown, 5 to 8 minutes. Place on paper towels to let cool. 

Garnish with a drizzle of tahini and serve with a dipping bowl of yellow mustard. Enjoy!