Smashed Falafel Tacos
Smashed Falafel Tacos
Ingredients
For the Falafel Mixture
- 1 can chickpeas, drained, rinsed, and dried
- 1/2 cup parsley, packed
- 1/2 cup cilantro, packed
- 3 garlic cloves
- 1/4 red or white onion, cut into chunks
- 1 1/2 tablespoons flour
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- 1/4 teaspoon cayenne
- to taste salt
- to taste pepper
For the Tacos
- 1 to 2 tablespoons Nutiva organic refined coconut oil
- 4 small flour tortillas, taco sized
- as needed shredded lettuce
For the Tomato Cucumber Salad
- 1 cup cucumbers, diced
- 1/2 cup tomatoes, diced
- 1/4 cup red onion, diced
- drizzle olive oil
- drizzle red wine vinegar
- to taste salt
For the Tzatziki
- 1/4 cup cucumber, grated, moisture squeezed out
- 1/2 cup Greek yogurt
- 1 small clove garlic, grated
- 3 tablespoons lemon juice
- 1 heaping tablespoon dill or parsley, chopped
- 1 to 2 teaspoons olive oil
- to taste salt
- to taste pepper
Instructions
- 1
In a food processor, combine the drained, rinsed, and dried chickpeas, packed parsley, packed cilantro, garlic cloves, onion chunks, flour, lemon juice, cumin, cayenne, salt, and pepper. Blitz until the mixture forms a chunky paste.
⏱️ 5 min
- 2
Divide the falafel paste into 4 balls or patties, each approximately 1/3 cup in size.
⏱️ 5 min
- 3
Heat 1 to 2 tablespoons of Nutiva organic refined coconut oil in a skillet over medium heat until it forms a shallow layer. Once hot, place one falafel patty in the skillet. Immediately place a small flour tortilla on top of the falafel patty. Use a lid or a grill press to smash the falafel and tortilla down into a thin layer. Cook for 3 to 4 minutes until crispy.
⏱️ 4 min
- 4
Flip the taco and cook the other side for about 30 seconds. Repeat this process for the remaining 3 tacos (or cook multiple at once if your skillet allows).
⏱️ 6 min
- 5
While the falafel tacos are cooking, prepare the cucumber salad. In a bowl, combine the diced cucumbers, diced tomatoes, diced red onion, a drizzle of olive oil, a drizzle of red wine vinegar, and salt. Stir to combine.
⏱️ 5 min
- 6
In a separate bowl, prepare the tzatziki. Whisk together the grated cucumber (with moisture squeezed out), Greek yogurt, grated small garlic clove, lemon juice, chopped dill or parsley, 1 to 2 teaspoons olive oil, salt, and pepper until well combined.
⏱️ 5 min
- 7
Assemble the tacos: Take each smashed falafel taco. Layer with shredded lettuce, a spoonful of the tomato cucumber salad, and a dollop of tzatziki. Serve immediately.
⏱️ 5 min
Kitchen Tools
Smashed Falafel Tacos
For the Falafel Mixture
- 1 can chickpeas, drained, rinsed, and dried
- 1/2 cup parsley, packed
- 1/2 cup cilantro, packed
- 3 garlic cloves
- 1/4 red or white onion, cut into chunks
- 1 1/2 tablespoons flour
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- 1/4 teaspoon cayenne
- to taste salt
- to taste pepper
For the Tacos
- 1 to 2 tablespoons Nutiva organic refined coconut oil
- 4 small flour tortillas, taco sized
- as needed shredded lettuce
For the Tomato Cucumber Salad
- 1 cup cucumbers, diced
- 1/2 cup tomatoes, diced
- 1/4 cup red onion, diced
- drizzle olive oil
- drizzle red wine vinegar
- to taste salt
For the Tzatziki
- 1/4 cup cucumber, grated, moisture squeezed out
- 1/2 cup Greek yogurt
- 1 small clove garlic, grated
- 3 tablespoons lemon juice
- 1 heaping tablespoon dill or parsley, chopped
- 1 to 2 teaspoons olive oil
- to taste salt
- to taste pepper
Instructions
- 1
In a food processor, combine the drained, rinsed, and dried chickpeas, packed parsley, packed cilantro, garlic cloves, onion chunks, flour, lemon juice, cumin, cayenne, salt, and pepper. Blitz until the mixture forms a chunky paste.
⏱️ 5 min - 2
Divide the falafel paste into 4 balls or patties, each approximately 1/3 cup in size.
⏱️ 5 min - 3
Heat 1 to 2 tablespoons of Nutiva organic refined coconut oil in a skillet over medium heat until it forms a shallow layer. Once hot, place one falafel patty in the skillet. Immediately place a small flour tortilla on top of the falafel patty. Use a lid or a grill press to smash the falafel and tortilla down into a thin layer. Cook for 3 to 4 minutes until crispy.
⏱️ 4 min - 4
Flip the taco and cook the other side for about 30 seconds. Repeat this process for the remaining 3 tacos (or cook multiple at once if your skillet allows).
⏱️ 6 min - 5
While the falafel tacos are cooking, prepare the cucumber salad. In a bowl, combine the diced cucumbers, diced tomatoes, diced red onion, a drizzle of olive oil, a drizzle of red wine vinegar, and salt. Stir to combine.
⏱️ 5 min - 6
In a separate bowl, prepare the tzatziki. Whisk together the grated cucumber (with moisture squeezed out), Greek yogurt, grated small garlic clove, lemon juice, chopped dill or parsley, 1 to 2 teaspoons olive oil, salt, and pepper until well combined.
⏱️ 5 min - 7
Assemble the tacos: Take each smashed falafel taco. Layer with shredded lettuce, a spoonful of the tomato cucumber salad, and a dollop of tzatziki. Serve immediately.
⏱️ 5 min