Falafel Tacos with Chipotle Tzatziki
Recipe: Falafel Tacos with Chipotle Tzatziki
Author: Allie Riebe, Happiness Team Member
Prep Time: 25 minutes
Cook Time: 10 minutes
Makes: 4 servings
I love Falafel (Ground chickpeas & spices formed into a ball and fried... yum)! I am gluten-intolerant so I always had to forgo the pita but then had an idea…FALAFEL TACOS! These tacos are a spin on the Mediterranean favorite - They include freshly fried (or baked) falafel, pickled veggies, cilantro, Hamama Microgreens, avocado & chipotle tzatziki all nestled in a gluten-free corn tortilla.
- ½ medium size cucumber, peeled, seeded, and patted dry
- 1 Cup plain greek yogurt, full fat.
- 1-2 garlic cloves, crushed
- 1 canned chipotle pepper in adobo sauce, chopped (can sub 1-2 tsp chipotle seasoning)
- 1 tbsp lemon juice
- 1 tsp fresh dill (can sub ½ tsp dry dill)
- 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)
- 4-8 Homemade or store-bought corn tortillas
Your favorite Hamama Microgreens (I used Super Salad mix)
Mixed leafy greens
Making the Chipotle Tzatziki:
- Slice the seeded cucumber & wrap it in a thick paper towel and squeeze it over the sink to drain out the moisture.
- Combine the cucumber, yogurt, garlic, chipotle pepper, lemon juice, and dill in a food processor (You can use a blender if you prefer). Blend until smooth.
- Chill for about 30 minutes in the fridge. The longer it sits, the more flavorful the sauce will become!
Making the Falafel:
- 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 fry in a large dutch oven with about 2 inches of hot vegetable oil until golden brown on all sides. If you prefer to bake your falafel, place on the prepared baking sheet. You should have about 16-20 falafel.
- Spread prepared hummus on corn tortillas and stuff 3-4 falafel in each. Then top with pickled veggies, cilantro, mixed greens, microgreens, & diced avocado. Drizzle the taco with the Chipotle Tzatziki Sauce & serve.
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