Falafel Tacos
Savor the vibrant flavors of our falafel tacos, where crispy chickpea patties meet fresh, zesty cucumbers and a creamy tzatziki sauce. This easy-to-make dish packs a punch with every bite, combining fragrant herbs and spices that dance on your palate. Perfect for a quick weeknight dinner or a fun gathering, these tacos are sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(12)
- 1/2 cup cilantro, packed (120 ml)
- 1 cup cucumbers, diced (240 ml)
- 1/4 cup grated cucumber (squeeze out moisture) (60 ml)
- 1 heaping tbsp dill or parsley, chopped (15 ml)
- 3 garlic cloves
- 1 small clove garlic, grated
- 1 tbsp lemon juice (15 ml)
- 3 tbsp lemon juice (45 ml)
- 1/4 red or white onion, cut into chunks
- 1/2 cup parsley, packed (120 ml)
- 1/4 cup red onion, diced (60 ml)
- 1/2 cup tomatoes, diced (120 ml)
🥛Dairy & Eggs(1)
- 1/2 cup Greek yogurt (120 ml)
🫙Pantry Staples(6)
- 1 can chickpeas, drained, rinsed and dried
- 1 1/2 tbsp flour (22.5 ml)
- 4 small flour tortillas (taco sized)
- drizzle of olive oiloptional
- 1-2 tsp olive oil (5-10 ml)
- 1-2 tbsp refined coconut oil (15-30 ml)
🧂Spices & Seasonings(3)
- 1/4 tsp cayenne (1.25 ml)
- 1 tsp cumin (5 ml)
- salt & pepper
🍯Sauces & Condiments(1)
- drizzle of red wine vinegaroptional
Nutrition (per serving)
Calories
230
Protein
10g
Carbs
32g
Fat
6g
👨🍳 Instructions
- 1
In a food processor, blitz chickpeas, parsley, cilantro, garlic cloves, onion, flour, lemon juice, cumin, cayenne, salt, and pepper until it forms a chunky paste.
- 2
Divide it into 4 balls/patties about 1/3 cup each.
- 3
Heat coconut oil in a skillet on medium heat so it forms a shallow layer.
- 4
Once hot, add a falafel patty and place a tortilla on top.
- 5
Use a lid or grill press to smash it down into a thin layer.
- 6
Cook for 3-4 minutes.
- 7
Flip and cook the other side for about 30 seconds.
- 8
Repeat for 4 tacos (or do multiple at once).
- 9
Make the cucumber salad by combining cucumber, tomatoes, red onion, olives oil, red wine vinegar, and salt.
- 10
Make the tzatziki by whisking together grated cucumber, Greek yogurt, garlic, dill, olive oil, salt and pepper.
- 11
Assemble the tacos with shredded lettuce, tomato cucumber salad, and tzatziki.
💡 Pro Tips
- ✓Squeeze the grated cucumber to 85-90% dryness before folding into your tzatziki or raita topping, since excess moisture will dilute the yogurt base and create a watery sauce that slides off the taco.ingredient85-90% moisture removal
- ✓Process your falafel mixture to a chunky paste with 3-4mm visible pieces rather than a smooth puree; the irregularities trap steam pockets that create lift during cooking, resulting in a fluffier interior compared to over-processed versions.technique3-4mm aggregate size
- ✓Heat coconut oil to 350-360°F before adding the falafel patty, which is high enough to set the exterior crust in 3-4 minutes through the Maillard reaction without burning the exterior before the interior cooks through.equipment350-360°F
- ✓Flip after exactly 3-4 minutes on the first side, then cook the second side for only 30 seconds because the first side does 85% of the cooking; the second side just needs to set the surface and won't develop additional browning in that brief window.timing3-4 minutes first side, 30 seconds second side
- ✓Use a 1.5:1 ratio of lemon juice to yogurt in your sauce (e.g., 3 tbsp lemon to 4.5 tbsp yogurt) to achieve proper acidity at pH 4.2, which brightens the herbs while the acid denatures proteins and creates a thicker, clingier sauce that coats the taco filling.ingredient1.5:1 lemon to yogurt ratio, pH 4.2
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