Falafel Tacos
with Tahini Mayo & Pickled Cabbage
Cooking time
10 minutes
Servings
2/4
Calories
890 /serving
Everybody wants this. Middle Eastern falafel and Latin American tacos may not seem like obvious partners, but once you’ve brought these two street foods together... it makes so much sense. Each tortilla is lined with tahini mayo, with cucumber and pickled cabbage for crispness.
We will send you:
- 1 Cucumber
- 150g Shredded cabbage
- 60ml Mayonnaise
- 30ml Red wine vinegar
- 6 Falafels
- 15ml Tahini
- 6 Wheat flour tortillas
Contains: Eggs • Sesame • Sulphites • Wheat
You will need:
Aluminum foil
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
53 g
Saturated Fat
6 g
Sodium
1290 mg
Total Carb
83 g
Sugars
5 g
Protein
21 g
Fibre
13 g
Preparation
Warm the falafels & tortillas
- Preheat the oven to 450°F.
- Quarter the falafels and arrange on a lined sheet pan.
- Stack and tightly wrap the tortillas in aluminum foil.
- Bake the falafels and tortillas (directly on an oven rack), 6 to 8 min., until heated through.
Make the pickled cabbage
- Meanwhile, in a medium bowl, combine the cabbage, all but 1 tsp of the vinegar (double for 4 portions), a drizzle of oil and S&P.
- Massage the cabbage, 1 to 2 min., until beginning to soften.
Make the tahini mayo
- In a small bowl, combine the mayo, tahini, remaining vinegar, 1 tsp water (double for 4 portions) and S&P.
Mise en place
- Halve the cucumber lengthwise; thinly slice crosswise.
Plate your dish
- Divide the tortillas between your plates.
- Spread with the tahini mayo.
- Top with the falafels, cucumber and a spoonful of the pickled cabbage.
- Serve the remaining pickled cabbage on the side. Bon appétit!
