Since nixing gluten and soy from our diet, tacos have become a regular item on our lunch or dinner menus. They’re basically the perfect, fastest and simplest thing to make for a gluten-free, soy-free and vegan meal. Most of the time our tacos consist of beans, rice, salsa and veggies; lately I’ve been trying to recreate how we eat tacos. Falafel tacos became my solution. They are absolutely delicious, and a perfect marriage of two different cuisines.
Usually when I make falafel, I bake it to keep it lower in fat, but for these tacos, the falafel is pan-fried in a little sunflower oil. The bottoms and edges of the falafel become nice and crisp. I whipped up a spicy, tangy sauce for these tacos, which really ties it all together. The sauce is zesty from the fresh lime juice, spicy from the Sriracha, and the tahini really gives it that classic falafel sandwich flavor.
Mini Falafel Tacos with Sriracha Tahini Lime Sauce
1 package mini corn tortillas, or 2 packages regular size corn tortillas
Recipe will make a lot of falafel (about 36 balls); you’ll have a lot of leftovers, or a large taco party!
Sriracha Tahini Lime Sauce
3 tablespoons sesame tahini
3 tablespoons Sriracha sauce
3 tablespoons salsa verde
juice from 1 lime
1 tablespoon unsweetened coconut milk, or water
3 fresh Roma tomatoes, seeded and chopped
3-4 leaves green leaf lettuce, chopped
3-4 tablespoons high-heat organic sunflower oil, for frying
For the falafel: Follow my instructions for falafel up until the cooking stage. Roll falafel mixture into tablespoon-size balls and slightly flatten using your palms. Heat a cast-iron skilled to medium-high heat and add 2 tablespoons of sunflower oil, enough oil to coat the bottom of the pan and up about a half an inch or so. Place falafel balls into the hot oil and cook about 2 minutes before flipping to cook the other side, another 2 minutes (until nicely browned). Repeat until all falafel are cooked. Place cooked falafel on a paper towel, or clean cloth-lined lined plate.
For the sauce: In a medium bowl, whisk together the tahini, sriracha, salsa verde, and lime juice until well mixed. Then add the coconut milk, or water, to make a smooth consistency. Pour sauce into a glass mason jar with a lid and keep it in the fridge until ready to use.
To assemble tacos: warm corn tortillas in the oven, toaster oven or microwave. Top each tortilla with 3-4 falafels. Drizzle with Sriracha Tahini Lime Sauce. Garnish with fresh chopped tomato and crunchy green leaf lettuce and more Sriracha Tahini Lime Sauce.
Falafel is taking over my blog! It’s something that we all love to eat around my house. Is there something you make regularly that you just don’t seem to get sick of? For me, it’s falafel, tacos, and anything pumpkin. Nom……