Crispy Crumbed Falafel Tacos
with Lemon-Feta Tomatoes
Cooking time
15 minutes
Servings
2/4
Calories
900 /serving
To make this incredibly easy meal even easier, get a cooking partner to help out. One of you can prepare a creamy slaw, and toss together cherry tomatoes, lemon and feta. The other can warm the golden-brown falafels and the tortillas.
We will send you:
- 1 Scallion
- 150g Shredded cabbage
- 1 Lemon
- 140g Cherry tomatoes
- 6 Falafels
- 60ml Mayonnaise
- 30g Feta
- 6 Wheat flour tortillas
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Medium pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
52 g
Saturated Fat
7 g
Sodium
1570 mg
Total Carb
87 g
Sugars
8 g
Protein
23 g
Fibre
15 g
Preparation
Warm the falafels
- Crumble the falafels.
- In a medium pan, heat a drizzle of oil on medium.
- Add the falafels and cook, turning often, 4 to 6 min., until warmed through and beginning to brown.
Mise en place
- Meanwhile, juice the lemon.
- Quarter the tomatoes.
- Slice the scallion crosswise, separating the white bottom and green top.
Make the slaw & lemon-feta tomatoes
- In a small bowl, combine the mayo, ½ the lemon juice and S&P.
- In a medium bowl, combine the cabbage, ½ the lemon mayo, a drizzle of oil and S&P.
- In a second medium bowl, combine the tomatoes, white bottom of the scallion, cheese (crumble if desired), remaining lemon juice, a drizzle of oil and S&P.
Warm the tortillas
- Wrap the tortillas in a slightly dampened paper towel.
- On a plate, microwave, in 10 sec. increments, until warm.
Plate your dish
- Divide the tortillas between your plates.
- Spread with the remaining lemon mayo.
- Top with the falafels, slaw and lemon-feta tomatoes.
- Garnish with the green top of the scallion. Bon appétit!
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