Falafel Tacos
Falafel Tacos are a delicious fusion of Israeli and Mexican cuisines, combining the flavors of crispy falafel with the convenience of a taco. This recipe is perfect for a quick and flavorful meal that the whole family will love.
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- Salt to taste
- 1/2 tsp baking powder
- 4-6 tbsp all-purpose flour
- 1/4 cup vegetable oil for frying
- 8 small corn tortillas
- Shredded lettuce, diced tomatoes, and tahini sauce for serving
Instructions
- Drain the soaked chickpeas and pat them dry with a paper towel.
- In a food processor, combine the chickpeas, onion, garlic, parsley, cumin, coriander, cayenne pepper, and salt. Pulse until the mixture is finely chopped but not pureed.
- Sprinkle in the baking powder and 4 tablespoons of flour, and pulse until the mixture holds together when pinched. If it's too wet, add a little more flour.
- Form the mixture into small balls and flatten slightly to form patties.
- Heat the vegetable oil in a skillet over medium heat. Fry the falafel patties for 2-3 minutes per side, until golden brown and crispy.
- Warm the corn tortillas in a dry skillet or over an open flame until they are soft and pliable.
- Assemble the tacos by placing a few falafel patties in each tortilla, topping with shredded lettuce, diced tomatoes, and a drizzle of tahini sauce.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 12g
- Carbohydrates
- 35g
- Fat
- 14g
Supplies
Skillet Food processor Paper towels
Tools
Spatula Tongs
Serving suggestions
Serve the falafel tacos with a side of tabbouleh salad and a refreshing glass of iced mint tea.
Tips & tricks
For an extra kick of flavor, sprinkle some sumac or za'atar on top of the falafel tacos before serving.
Cost
$10