Smashed falafel tacos

Serves 4
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Directions

  1. 1In 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. 2Divide the falafel mixture into 4 balls/patties about 1/3 cup each.
  3. 3Heat coconut oil in a skillet on medium heat so it forms a shallow layer.
  4. 4Once hot, add a falafel patty and place a tortilla on top.
  5. 5Use a lid or grill press to smash it down into a thin layer.
  6. 6Cook for 3-4 minutes.
  7. 7Flip and cook the other side for about 30 seconds.
  8. 8Repeat for 4 tacos (or do multiple at once).
  9. 9Make the cucumber salad by combining cucumber, tomatoes, red onion, olives oil, red wine vinegar, and salt.
  10. 10Make the tzatziki by whisking together grated cucumber, Greek yogurt, garlic, dill, olive oil, salt and pepper.
  11. 11Assemble the tacos with shredded lettuce, tomato cucumber salad, and tzatziki.

Ingredients

  • 1 can chickpeas, drained, rinsed and dried
  • 0.5 cup parsley, packed
  • 0.5 cup cilantro, packed
  • 3 garlic cloves
  • 0.25 cup red or white onion, cut into chunks
  • 1.5 tbsp flour
  • 1 tbsp lemon juice
  • 1 tsp cumin
  • 0.25 tsp cayenne
  • salt
  • pepper
  • 1 -2 tbsp organic refined coconut oil
  • 4 small flour tortillas (taco sized)
  • Shredded lettuce
  • 1 cup cucumbers, diced
  • 0.5 cup tomatoes, diced
  • 0.25 cup red onion, diced
  • drizzle olive oil
  • drizzle red wine vinegar
  • salt
  • 0.25 cup grated cucumber (squeeze out moisture)
  • 0.5 cup Greek yogurt
  • 1 small clove garlic, grated
  • 3 tbsp lemon juice
  • 1 heaping tbsp dill or parsley, chopped
  • 1 -2 tsp olive oil
  • salt
  • pepper

Equipment

food processorskilletlid or grill press