Mediterranean Falafel Tacos with Tahini Slaw
These Mediterranean Falafel Tacos combine the vibrant flavors of the Mediterranean with the fun format of Mexican tacos. Featuring crispy, herb-packed falafel and a refreshing tahini slaw, this fusion dish offers a unique culinary experience that's both nutritious and delicious.
Equipment
- Food processor
- Large mixing bowls
- Small mixing bowl
- Measuring cups and spoons
- Deep skillet or pot (for frying)
- Baking sheet (for baking)
- Parchment paper
- Paper towels
- Whisk
- Cutting board
- Chef's knife
- Grater
Ingredients
- For the Falafel:
- 1 cup dried chickpeas soaked overnight, or 2 cans (15 oz each) chickpeas, drained and rinsed
- ½ cup fresh parsley chopped
- ¼ cup fresh cilantro chopped
- ½ small onion roughly chopped
- 3 cloves garlic minced
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour or chickpea flour for gluten-free option
- Vegetable oil for frying or olive oil for baking
- For the Tahini Slaw:
- ½ cup tahini
- 3 tablespoons lemon juice freshly squeezed
- 2 cloves garlic minced
- ¼ cup water more as needed for consistency
- ½ teaspoon salt
- 2 cups cabbage shredded (green, red, or a mix)
- 1 cup carrots grated
- ¼ cup fresh parsley chopped
- For Assembly:
- 8 small tortillas corn or flour
- 1 cup cherry tomatoes halved
- ½ cup cucumber diced
- ¼ cup red onion thinly sliced
- ¼ cup fresh mint leaves chopped
- 1 lemon cut into wedges for serving
- Hot sauce optional, for serving
Instructions
- For the Falafel:
- If using dried chickpeas, drain and rinse the soaked chickpeas. If using canned chickpeas, drain and rinse thoroughly.
- In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, lemon juice, cumin, coriander, baking soda, salt, and pepper. Pulse until the mixture is coarsely ground but not pureed.
- Transfer the mixture to a bowl and stir in the flour. The mixture should hold together when pressed. If it's too wet, add more flour; if too dry, add a little water.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld and the mixture to firm up.
- Shape the mixture into small patties or balls, about 2 tablespoons each.
- For frying: Heat oil in a deep skillet to 375°F (190°C). Fry the falafel in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
- For baking: Preheat oven to 375°F (190°C). Place falafel on a parchment-lined baking sheet, brush with olive oil, and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
- For the Tahini Slaw:
- In a small bowl, whisk together tahini, lemon juice, garlic, water, and salt until smooth. Add more water if needed to achieve a pourable consistency.
- In a large bowl, combine shredded cabbage, grated carrots, and chopped parsley.
- Pour the tahini dressing over the vegetables and toss until well coated. Set aside for flavors to develop while preparing the rest of the components.
- For Assembly:
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5 minutes.
- To assemble each taco, place a spoonful of tahini slaw on a warm tortilla.
- Top with 2-3 falafel patties or balls.
- Add cherry tomatoes, cucumber, red onion, and fresh mint.
- Serve immediately with lemon wedges and hot sauce on the side if desired.
Notes
For a quicker version, you can use canned chickpeas instead of dried ones. However, dried chickpeas soaked overnight will give you a more authentic texture.
The falafel mixture can be made up to 2 days ahead and stored in the refrigerator.
For a gluten-free version, use chickpea flour instead of all-purpose flour and corn tortillas instead of flour tortillas.
If you prefer a spicier falafel, add 1/4 teaspoon of cayenne pepper or a diced jalapeño to the mixture.
The tahini slaw can be made up to 24 hours in advance and stored in the refrigerator.
For a lower-carb option, serve the falafel and slaw in lettuce cups instead of tortillas.
Leftover falafel can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes to restore crispiness.
