Falafel wraps and/or sandwiches are one of those things I love with a passion but don’t eat nearly enough. I usually order them at restaurants but about six years have passed since I last made falafel at home. Once I made the little falafel ball/patties for these tacos, I had no idea why I hadn’t been doing this the whole time. Like, every Friday. For Falafel Friday (do I smell a new trend?). Because they’re baked, they’re extremely easy and healthy, and because they can’t help themselves, they are unbelievably delicious. The Sriracha Tahini Sauce has the heat of a normal hot sauce that one would add to their tacos, but the tangy creaminess of a tahini sauce one would drizzle on their falafel. The falafel have a crisp outer coating but are soft and chewy on the inside, a perfect filler for crisp taco shells. The combination of flavors and textures in these falafel tacos is pretty spectacular. These Falafel Tacos are a perfect choice for your Taco Tuesday or your Falafel Friday. Or your I-Like-To-Eat-Amazing-Vegan-Food-On-Days-That-End-In-”Y” Days. Your choice.
Falafel Tacos [Vegan]
- 1 ½ cups cooked chickpeas or 1 15oz can of chickpeas, rinsed and drained
- ½ cup loosely packed fresh cilantro (or mixture of fresh parsley and cilantro)
- ¼ red onion, chopped
- 2-3 cloves garlic
- juice from ½ a lemon
- 1 ½ teaspoons dried dill
- 1 ½ teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- several dashes of black pepper
- salt to taste (I used about 3/4 tsp)
- 3 tablespoon chickpea flour
- 1 teaspoon nutritional yeast (optional, but adds a little extra oomph)
- 6 taco shells
- 1-2 cups lettuce
- tomato slices
- other taco fillings
Sriracha Tahini Sauce:
- ¼ cup tahini sauce
- ¼ cup water
- 1-2 tablespoon Sriracha
- juice from 1 lemon
- 1 clove garlic, minced
- 1 teaspoon dried dill
- Preheat the oven to 350. Line a baking sheet with parchment paper. Set aside.
- Combine all falafel ingredients (chickpeas through nutritional yeast) in a food processor and process until you have a mostly smooth ball of “dough.”
- Use a tablespoon to scoop the dough and use your hands to roll the scoop into a ball.
- Flatten it slightly and place on the prepared baking sheet. Repeat until there is no more dough left. You should have about 18-20 falafel
- Bake in the oven for about 20 minutes, flipping halfway through to ensure even cooking.
- Remove from oven. Stuff a little lettuce in each taco shell, then stuff about 3 patties into each taco shell.
- Top with tomato slices and any other taco fillings you would like to use (cucumber, avocado, bell pepper, etc.).
- Drizzle the taco with the Sriracha Tahini Sauce (recipe below) and serve warm. Enjoy!
Sriracha tahini sauce:
- Combine all ingredients in a food processor or if using an immersion blender, a small bowl.
- Blend the ingredients until smooth.
- Chill until ready to use. Enjoy!
- Grain-Free Flour