• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Appetizer Recipes

    Falafel Tacos with Avocado Zhoug and Yogurt Tahini Sauce

    Published: Jul 26, 2019 Last Modified: Aug 25, 2020 by Allison

    41 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe
    falafel tacos laid flat with all the fillings on a tortilla
    A head-on shot displaying falafel tacos with zhoug, tahini sauce, and vegetables.

    These Falafel Tacos with Avocado Zhoug and Yogurt Tahini Sauce will rock your world! Baked falafels are combined with zhoug (a spicy green condiment that has taken the culinary world by storm), zippy yogurt tahini sauce, pickled radishes, and vegetables on soft flour tortillas or taco shells for the ultimate fusion of Middle Eastern and Mexican cuisines!

    Have you ever falafel-ed your tacos? Taco Tuesday may never be the same again.

    It’s no secret that we love our tacos around here, as you may have noticed. But these ones just might be my best yet.

    While decidedly untraditional, this falafel presentation is hard to beat. Crispy oven-baked falafels are layered atop soft tortillas along with spicy zhoug, tahini sauce, pickled radishes, and raw veggies. It’s a terrific way to fuse a traditionally Middle Eastern dish with a Mexican presentation, as well as to showcase some of the finest fresh summer vegetables and herbs: parsley, cabbage, radishes, and tomatoes!

    Now, you may have noticed a rather odd-sounding component in this recipe: zhoug. If you follow culinary trends closely, you may have noticed this Yemeni condiment taking the world by storm in recent months! But just what is zhoug?

    What is zhoug?

    Zhoug is a new-to-me condiment! My first exposure to this sauce was at Fresh Restaurant last fall, and I was so intrigued, and my tastebuds so delighted, I knew that creating my own version for the blog was a must. But the first order of business was finding out what exactly zhoug is!

    According to the talented folks at Epicurious, “Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It’s often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite.”

    I dug deeper, and found that ingredients typically used in zhoug include garlic, chili pepper, and cilantro. My favourites! Because I did not have any jalapeno peppers on hand, I used cayenne for heat. If you do have jalapenos or other green hot peppers, feel free to use one of those in its place. I also used an avocado in my zhoug recipe to make it extra creamy and add a Mexican fusion element, but if you can use an extra tablespoon or two of extra virgin olive oil in its place if you desire.

    how to make falafel tacos

    To begin, prepare the falafels: Place chickpeas, tahini, ground flax, cumin, coriander, cardamom, salt, lemon juice, garlic, fresh parsley, and coconut aminos in a food processor. Pulse a few times to form a chunky dough and form into 26 balls. Bake at 400 degrees F for 20 minutes.

    A head-on shot displaying falafel ingredients in a food processor.
    A head-on shot displaying falafel dough in a food processor.
    Oven-baked falafels for falafel tacos!
    Oven baked falafels for falafel tacos!

    While the falafels are baking, prepare the condiments: zhoug, yogurt tahini sauce, quick pickled radishes, and which ever raw vegetables you have on hand (I opted for purple cabbage and tomato).

    Avocado Zhoug in a food processor
    Avocado Zhoug recipe
    Falafel taco accompaniments: avocado zhoug sauce, yogurt tahini sauce, tomato, cabbage, and pickled radishes

    Once the falafels have finished baking, warm up some corn or flour tortillas in the oven.

    Load up your tortillas and eat immediately!

    A falafel taco with avocado zhoug, yogurt tahini sauce, and pickled radishes.
    A folded falafel taco with zhoug and yogurt tahini sauce.
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A falafel taco with avocado zhoug, yogurt tahini sauce, and pickled radishes.

    Falafel Tacos with Avocado Zhoug and Yogurt Tahini Sauce


    • Author: Allison
    • Total Time: 40 minutes
    • Yield: 4–6 servings 1x
    Print Recipe
    Pin Recipe

    Description

    Falafel Tacos with Avocado Zhoug and Yogurt Tahini Sauce are bursting with middle eastern flavours. They combine vibrant herbs, spice, zippy lemon, crunchy vegetables, and crispy oven-baked chickpea falafels into one delicious vessel. 


    Ingredients

    Scale

    Oven-Baked Falafels

    • 3 cups cooked chickpeas
    • 3 tbsp tahini
    • 2 tbsp ground flax
    • 2 tsp cumin
    • 1 tsp coriander
    • ⅛ tsp cardamom
    • 1 tsp fine sea salt
    • ¼ cup freshly squeezed lemon juice
    • 3 medium cloves garlic, minced
    • 1 cup fresh parsley, coarsely chopped 
    • 2 tbsp coconut aminos (may substitute tamari)
    • Freshly ground black pepper, to taste

    Avocado Zhoug

    • 1 cup fresh parsley (stems are okay)
    • 1 cup fresh cilantro (stems are okay)
    • 3 medium cloves garlic, minced
    • 1 tbsp extra virgin olive oil 
    • ½ tsp fine sea salt
    • 1 tsp cumin 
    • ¼ tsp cardamom
    • ¼ tsp cayenne (or sub 1 chopped jalapeno pepper)
    • ½ tsp coriander
    • ¼ cup freshly squeezed lemon juice
    • 1 avocado, pitted and flesh scooped out
    • 1 tsp pure maple syrup
    • Freshly ground black pepper, to taste

    Yogurt Tahini Sauce

    • ⅓ cup tahini
    • ⅓ cup plain yogurt (coconut, almond, cashew, soy, goat, or sheep)
    • 2 medium cloves garlic, minced
    • ¼ cup freshly squeezed lemon juice
    • ½ tsp fine sea salt
    • 1 tbsp pure maple syrup 
    • 2 tbsp filtered water 
    • Freshly ground black pepper, to taste 

    Everything else:

    • Pickled radishes 
    • Shredded purple cabbage
    • Chopped tomatoes
    • Chopped cucumber
    • Pitted and chopped Kalamata olives
    • Etc….
    • 8–12 small sprouted corn or sprouted wheat tortillas (I like Ezekiel or La Tortilla Factory brands… or go all out and make my Sweet Potato Tortillas into mini tortillas! :D) 

    Instructions

    1. Preheat the oven to 400 degress F and line a large baking sheet with parchment paper. 
    2. Make the falafels: Combine the chickpeas, tahini, flax, cumin, coriander, cardamom, sea salt, lemon juice, garlic, parsley, coconut aminos, and pepper together in a food processor fitted with the ‘S’ blade. Pulse until almost smooth- it’s preferable that the chickpeas retain some texture. 
    3. Lightly wet your hands and form the falafel dough into 24-26 equal balls. Place each one on the prepared baking sheet as you go. Lightly flatten with your hands and bake for 20 minutes. 
    4. While the falafels are baking, prepare the sauces. Rinse out the food processor bowl. To make the zhoug, place the parsley, cilantro, garlic, olive oil, sea salt, cumin, cardamom, coriander, cayenne or jalapeno, lemon juice, avocado, maple syrup, and black pepper in the food processor fitted with the ‘S’ blade and blend until smooth and creamy. Transfer to an airtight container and refrigerate until ready to consume. Rinse out the food processor. 
    5. Make the yogurt tahini sauce: Add the tahini, yogurt, garlic, lemon juice, sea salt, maple syrup, and black pepper to the food processor fitted with the ‘S’ blade and blend until smooth. Transfer to an airtight container until ready to consume. 
    6. Prepare whichever additional toppings you like: I used Cookie and Kate’s quick pickled radishes recipe, shredded red cabbage, and tomato. Cucumber and olives would also be lovely additions. 
    7. About 5 minutes before serving, warm up corn or wheat tortillas in covered dish in a 300 degree F oven. 
    8. Count on 2-3 tacos per person. To serve, spread some zhoug on a tortilla. Top with 2 falafels, then drizzle on desired amount of yogurt tahini sauce and top with the pickled radishes and any other vegetables you may be using. 
    • Prep Time: 20 minutes
    • Cook Time: 20 minutes
    • Category: Tacos, Supper, Vegan
    • Cuisine: Middle Eastern, Vegan, Mexican

    Keywords: Falafel, Falafel Tacos, Oven-Baked Falafel, Zhoug, Avocado Zhoug, Tahini Sauce

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Have a lovely weekend, friends! Let me know how you liked these tacos in the comments.

    Related

    « No-Cook Strawberry Chia Seed Jam
    Ultra Creamy Chocolate Chia Pudding »

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Miranda

      July 27, 2019 at 4:45 pm

      I made this for our Friday night dinner and it was amazing. The best falafel recipe I have found. Thank you Upbeet Kitchen!

      Reply
      • Allison

        July 27, 2019 at 7:12 pm

        Thank you! I’m glad that you enjoyed them, Miranda.

        Reply
    2. Braden

      August 28, 2019 at 9:13 pm

      This recipe looks excellent! I love falafel, but it always seems to come out too dry for my liking. I haven’t thought to try tahini as the fat so maybe that will help! Have you happened to try to cook these in an airfryer? Btw, beautiful photography on this post!

      Reply
      • Allison

        August 29, 2019 at 8:44 pm

        Thank you so much, Braden! I do find that using tahini as the fat helps prevent them from drying out. I haven’t tried to cook them in an air fryer yet, but that is a good idea. Let me know how it goes if you do! Thanks for the compliment on my photography, too!

        Reply
    3. Mia

      September 21, 2020 at 7:30 am

      Allison, Thanks for sharing this Delicious recipe, In photos this recipe looks very colorful I can’t wait to give it a try.

      Reply
      • Allison

        September 21, 2020 at 8:26 am

        Tha ks much, Mia! You’re so welcome. I hope you enjoy it! 🙂

        Reply

    Primary Sidebar

    featured image for Up Beet Kitchen about page

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog that specializes in wholesome and feel good recipes for people on the move! I love to work with whole foods to fuel healthy, active lifestyles.

    More about me →

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
      ★★★★★
    • Carrot Cake Oatmeal Breakfast Bars (V + GF)
      ★★★★★
    • Raw Vegan Banana Cream Pie
      ★★★★★
    • Moroccan Lentil Carrot Salad (Vegan)
      ★★★★★

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Cozy Recipes

    • Salmon Pesto Quinoa Bake
    • Mole Chicken Bowls
    • Barbecue Meatball Bowls with Avocado Goddess Sauce
    • Egg, Pesto, and Sweet Potato Breakfast Burritos

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Upbeet Kitchen on the Foodie Pro Theme

     

    Loading Comments...