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

Falafel Tacos with Avocado Zhoug and Yogurt Tahini Sauce


  • Author: Allison
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x

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. 


Scale

Ingredients

Oven-Baked Falafels

  • 3 cups cooked chickpeas
  • 3 tbsp tahini
  • 2 tbsp ground flax
  • 2 tsp cumin
  • 1 tsp coriander
  • 1/8 tsp cardamom
  • 1 tsp fine sea salt
  • 1/4 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 
  • 1/2 tsp fine sea salt
  • 1 tsp cumin 
  • 1/4 tsp cardamom
  • 1/4 tsp cayenne (or sub 1 chopped jalapeno pepper)
  • 1/2 tsp coriander
  • 1/4 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

  • 1/3 cup tahini
  • 1/3 cup plain yogurt (coconut, almond, cashew, soy, goat, or sheep)
  • 2 medium cloves garlic, minced
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 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….
  • 812 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. 

  • Category: Tacos, Supper, Vegan
  • Cuisine: Middle Eastern, Vegan, Mexican

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