Falafel tacos with sriracha- tahini sauce

Name: Falafel tacos with sriracha- tahini sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1⁄4 cup (60 g) tahini; 1⁄4 cup (60 ml) water; 1 to 2 tablespoons sriracha; 1 tablespoon capers; Juice of 1 lemon; 1 garlic clove, minced; 1 teaspoon dried dill; 11⁄2 cups (255 g) cooked chickpeas (see method) or one 15-ounce (425 g) can, rinsed and drained; 1⁄4 medium red onion, chopped; 1⁄2 cup (20 g) loosely packed fresh cilantro (or a mixture of parsley and cilantro); 2 to 3 garlic cloves; Juice of 1⁄2 lemon; 3 tablespoons chickpea flour; 11⁄2 teaspoons dried oregano; 1 teaspoon nutritional yeast, optional; Salt to taste; 1 1⁄2 teaspoons dried dill; 1 teaspoon smoked paprika; 1 teaspoon cumin; Several dashes of black pepper; 8 taco shells (see Chickpea Scramble Breakfast Tacos to make your own); 1 to 2 cups (30 to 60 g) chopped lettuce; 2 to 3 Roma tomatoes, sliced; Other fillings (e.g., cucumber, avocado, bell pepper)

6 steps

Prep:15minCook:20min

Do you know those times when you need a filling meal that is either falafel or tacos? Happens to me all the time. Well, these falafel tacos are just as you would imagine—tacos filled with delightfully healthy baked falafel. And that’s not all: You also get a creamy, tangy, hot, and spicy sriracha-tahini sauce to make every bite just a little more awesome. Each taco is packed with more than 8 grams of protein from chickpeas, chickpea flour, tortillas, and tahini. If you are in need of a really protein-heavy meal, though, skip the tacos and serve the falafel with Broccoli & Quinoa Tabbouleh or Spinach Edamame Hummus.

Updated at: Thu, 17 Aug 2023 00:20:16 GMT

Ingredients

4 servings

Sriracha sauce

¼ cuptahini

¼ cupwater

1 tablespoonssriracha

1 tablespooncapers

1juice of lemon

1garlic clove

minced

1 teaspoondried dill

Falafel

5 ½ cupscooked chickpeas

rinsed and drained

0.25red onion

medium, chopped

½ cupfresh cilantro

loosely packed, or a mixture of parsley and cilantro

2garlic cloves

0.5lemon

juice of

3 tablespoonschickpea flour

5 ½ teaspoonsdried oregano

1 teaspoonnutritional yeast

optional

salt

to taste

1 ½ teaspoonsdried dill

1 teaspoonsmoked paprika

1 teaspooncumin

black pepper

Tacos

8taco shells

see kpea Scramble Breakfast Tacos

30glettuce

Instructions

Step 1

1. Combine all the sriracha-tahini sauce ingredients in a food processor. Process until smooth. Chill until ready to use.

Step 2

2. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

Step 3

3. Combine all the falafel ingredients in a food processor and process until you have a mostly smooth ball of “dough.” If the mixture gets too dry, add water by the teaspoon until it forms a ball.

Step 4

4. Use a tablespoon or ice cream scoop to scoop the dough and use your hands to roll it into a ball. Flatten it slightly and place on the prepared baking sheet. Repeat with the rest of the dough. You should have 18 to 20 falafel.

Step 5

5. Bake for about 20 minutes, flipping them halfway through to ensure even cooking. Remove from the oven.

Step 6

6. To assemble the tacos, stuff a little lettuce into each taco shell, then add 2 to 3 patties to each (breaking them up if desired). Top with the tomatoes and any other taco fillings. Drizzle with the sriracha-tahini sauce and serve.