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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!
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