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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.

Divide the falafel paste into 4 balls or patties, each approximately 1/3 cup in size.

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.

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).

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.

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.

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.


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.

Divide the falafel paste into 4 balls or patties, each approximately 1/3 cup in size.

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.

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).

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.

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.

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.
