So, I heard of this thing called “Taco Tuesday.”
Apparently, some people designate one day a week, Tuesdays, for eating tacos. How genius is that? I can’t necessarily make those kinds of rules in my life because if a taco craving comes on, I need to be able to have them immediately, regardless of the day is Tuesday or not. I really, really, really like this concept, though, and I am going to designate today as Taco Tuesday.
The Chickpea really digs this concept too. We brainstormed for about 6 minutes hours for ways to put chickpeas in a taco, something I’ve done and loved in the past. We came up with a lot of great ideas but finally settled on one idea: Falafel Tacos. I have never been more excited for any other Tuesday in history.
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.
Putting the falafel ball/patties in taco shells and drizzling them with a Sriracha Tahini Sauce might be the best idea I’ve had since The Philly Reuben (I guess I’m a sucker for fusion). 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 with sriracha tahini sauce
Ingredients
- 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
- ¼ cup tahini sauce
- ¼ cup water
- 1-2 tablespoon Sriracha
- juice from 1 lemon
- 1 clove garlic, minced
- 1 teaspoon dried dill
Instructions
- 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.
- 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!
First time here? Check out the rest of my Chickpea Love Affair Vegan MoFo Entries!
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Photography by Chris Miller
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wow! this is my kind of meal! the falafel looks delicious. i am making these for dinner!!!
Oh yay! I hope you and Dayv enjoy them!
YUM, Kristy! It’s been too l since I’ve made falafels. And the sauce…sigh.
Thanks! They are so good!
Well I certainly love eating delicious food anyway of the week so I’ll have to try these. Hopefully you don’t mind if I make them on Tuesday
I especially like the sound of that tahini sauce. Anything with tahini and sriracha has to be good!
Thanks, Gabby! Eat them today, eat them everyday! Enjoy!
This is so right up my alley! It’s a fusion of two of my favorite types of cuisines. I usually add hot sauce to my homemade falafel, and the Sriracha tahini sauce sounds even better. Can’t wait to try it!!
Thanks, Cadry! I’ll be expecting a postcard any day.
I LOVE falafels! I tried making them at home once and failed miserably, to my greatest distress. But your recipe sounds simple enough… I might give this a try. They are a favourite meal of mine
Thank you! I can’t imagine life without falafel- I’m glad I figured out a way to have them more often!
OMG This is so good I made it over a salad thinned the dressing out a bit to use on salad
SO SO SO GOOD thank you ox So it was a falafel salad MMMMMMMMM
Nancy, that is so great to hear! I love that you put it on a salad! I have some leftover, so I’m definitely trying that!
LOVE this post! i could eat falafel every day… yours looks delicious!
Thank you, Melissa!
I adore falafel, and the Sriracha tahini sauce sounds like something I need to try, pronto! Beautiful presentation!
I think you need to try it, pronto, as well! Thank you for stopping by, Bobbie!
Ahh Sriracha Tahini.. yes yes! i will be eating a lot more chickpeas soon. those falafels look so perfect and delicious!
Thank you, Richa- I’m very happy to hear The Chickpea is going to be spending more time with you!
This looks wonderful! I love that you added sriracha to the tahini sauce!
Thanks, Joanne! It’s amazing how well they work together!
This looks delicious! Are there any substitutions for chickpea flour though (doesn’t have to be gluten-free)
Thank you, Julia- I would just use regular flour.
yay! I haven’t figured out how to make a decent falafel that doesn’t crumble to bits when you touch it, I’ve tried the chickpea flour and I’ve tried chickpeas. I didn’t think to combine them. I’m definitely making this. And that sriracha sauce tahini is all ready giving me (awesome) heartburn!
I just realized I posted a tahini cream that looks a bit familiar to this one today. Sorry I swear I didn’t beg borrow or steal
great minds!
No worries! You are quite a great mind.
And give these a try- these falafel are not crumblers!
It’s funny how the more you like something, the less you actually make it. I’m the same way with falafel–I love it to death but never make it at home. And such a great idea putting them into tacos! Living with an omnivore I’m always looking for ways to bulk up taco filling–he doesn’t like seitan, tempeh, or soy curls–but he does enjoy falafel! And sriracha. I bet this would be a hit with him. Thanks for sharing!
Thank you! These are super omnivore friendly- I hope your boyfriend likes them!
haha, YESSSS!! The best of all days and all countries combined!! GENIUS!!
Right?!
You are too kind, Bex!
YES! Falafel Fridays, i am totally in
Can you please come visit me and make these for me – pretty please!
I would totally make these for you and Justing in a heartbeat!
Very delicious! I didn’t make the sauce but the falafel tacos were divine!
Thanks, Bridgette!
I’m so happy that you liked them!
I made these tonight for my girlfriend and I and who have only been eating vegan for about 3 months. We both cook a lot and I have to say this was one of the most tasty recipes we’ve made at home since we’ve been vegan. Really delicious falafel recipe, and great to not have to mess around with frying! The sauce was amazing too!
That is just the greatest compliment! I am so happy you both liked it!