Smashed Falafel Tacos
with Lemon-Za’atar Mayo & Chopped Salad
Cooking time
10 minutes
Servings
2/4
Calories
900 /serving
When the Middle East meets Mexico, taco time clocks in at 10 minutes. You'll throw golden falafels onto warm tortillas with a swoosh of spiced lemon mayo. Two salads—chopped tomato and cucumbers, and a cabbage slaw—add acidity and texture.
We will send you:
- 2 Cucumbers
- 150g Shredded cabbage
- 1 Tomato
- 1 Lemon
- 60ml Mayonnaise
- 6 Falafels
- 15g Minced roasted garlic
- 10g Za'atar
- 6 Wheat flour tortillas
Contains: Eggs • Sesame • Soy • Sulphites • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Spatula
Total Fat
51 g
Saturated Fat
5 g
Sodium
1320 mg
Total Carb
92 g
Sugars
8 g
Protein
22 g
Fibre
16 g
Preparation
Warm the falafels
- Preheat the oven to 450°F.
- Arrange the falafels on a lined sheet pan and, using a spatula, press down until lightly smashed.
- Roast, 4 to 5 min., until almost warmed through.
Mise en place
- Meanwhile, juice the lemon.
- Medium-dice the cucumbers and tomato.
Make the slaw & salad
- In a medium bowl, combine the cabbage, ⅓ of the lemon juice, a drizzle of oil and S&P.
- In a second medium bowl, combine the tomato, cucumbers, ½ the za'atar, ½ the remaining lemon juice, a drizzle of oil and S&P.
Make the lemon mayo
- In a small bowl, combine the mayo, garlic, remaining lemon juice and za'atar, and S&P.
Warm the tortillas & serve
- When the falafels are almost warmed through, add the tortillas and toast, 2 to 3 min., until warmed through.
- Halve the falafels.
- Divide the tortillas between your plates.
- Spread with the lemon mayo.
- Top with the falafels and a spoonful of the salad and slaw.
- Serve the remaining salad and slaw on the side. Bon appétit!
