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Falafel Tacos with Avocado Zhoug and Yogurt Tahini Sauce

A falafel taco with avocado zhoug, yogurt tahini sauce, and pickled radishes.

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. 

Scale

Ingredients

Oven-Baked Falafels

Avocado Zhoug

Yogurt Tahini Sauce

Everything else:

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. 

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