Smashed Falafel Tacos
These smashed falafel tacos are a delicious cross between a falafel wrap and a taco. Crispy on the outside, soft and herby in the middle, they're topped with creamy hummus, a fresh Shiraz-style salad, and tangy pickled onions. They're quick to make, packed with flavour, and perfect for an easy weeknight dinner or a fun meal to share with friends.
Takes 30 minutes
Serves 4
Ingredients
For the Falafel
- 1 x 400 g tin chickpeas drained and rinsed (240 g drained weight)
- 40 g red onion ¼ onion, roughly chopped
- 1 garlic clove
- 20 g fresh parsley or coriander
- 2 tsp ground cumin 4 g
- 1 tsp ground coriander 2 g
- ¼ tsp black pepper
- ¼ tsp ground chilli
- Juice of 1 lemon about 30 ml
- ½ tsp salt 3 g
- 45 –60 ml water 3–4 tbsp
- 8 small corn tortillas or 4 large wheat wraps
For the Shiraz Salad
- 25 g fresh mint or herb of choice
- 150 g cucumber ½ cucumber, finely diced
- 40 g red onion ¼ onion, finely diced
- 120 g ripe tomato 1 medium tomato, finely diced
- Generous pinch of salt
- Generous pinch of sumac
- 30 ml olive oil 2 tbsp
To Serve
- 150 g hummus
- Pickled red onions
Instructions
Make the Falafel Mixture
- Drain and rinse the chickpeas. Add the chickpeas, red onion, garlic, herbs, cumin, coriander, black pepper, chilli, lemon juice, salt and water to a food processor.
- Blend until smooth and the herbs are fully incorporated, giving the mixture a slight green colour. Taste and adjust the seasoning if needed.
Prepare the Tacos
- Using clean hands, form the falafel mixture into balls to help portion it evenly.
- Spread a thin layer of the falafel mixture over one side of each tortilla or wrap, about 5–10 mm thick, ensuring it covers the surface evenly.
Cook
- Heat a non-stick frying pan over a high heat and add a little oil.
- Place the tacos falafel-side down into the hot pan and cook for 3–4 minutes until golden and slightly crisp.
- Carefully flip and cook the tortilla side for a further 1–2 minutes. Repeat with the remaining tacos.
Make the Shiraz Salad
- Finely dice the cucumber, tomato, red onion and herbs.
- Mix with the olive oil, sumac and a generous pinch of salt. Taste and adjust the seasoning as desired.
Serve
- Spread a heaped tablespoon of hummus onto each taco. Top with a generous spoonful of the Shiraz salad and finish with some pickled red onions.
- Serve straight away while the tacos are hot and crispy. Enjoy!
