Quick & Easy Falafel Tacos

Cooking Time

5 minutes

Prep Time

30 minutes

Serving Size

4 servings

Busy night? These veggie tacos have you covered. With crispy falafel (homemade, or store-bought if you’re tight on time), quick pickled veggies, and a creamy tahini lime mayo, this recipe brings balance and bold flavor to your weeknight table. Toss your cabbage, warm your tortillas, and fry up those falafels with Wesson Canola Oil—dinner’s done in 30 minutes and the whole family will want seconds.

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CONTAINS:

eggs (mayonnaise)

Ingredients

Falafel

Canned chickpeas 2 cups.

Parsley, stems removed 1/4 cup.

Cilantro, stems removed 1/4 cup.

Wesson Canola Oil 2 1/2 tbsp.

Kosher salt 1/2 tsp.

Ground black pepper 1/2 tsp.

Ground cumin 1/2 tsp.

Garlic 2 cloves.

Wesson Canola Oil, for frying falafel balls 3 cups.

Quick Pickled Vegetables

Cucumber, halved 1/2 cup, thinly sliced.

Red onion 1/2 cup, thinly sliced.

Jalapeño, seeded 1 thinly sliced.

Kosher salt 1/4 tsp.

Sugar 1 tbsp.

Red wine vinegar 3 tbsp.

Tahini Lime Mayo

Wesson mayonnaise 1/2 cup.

Fresh lime juice 1 tbsp (1 lime).

Lime zest 1 lime.

Tahini 2 tbsp.

Water 2 tbsp.

Kosher salt 1/4 tsp.

Falafel Tacos

Falafel balls (Wesson recipe or store-bought) 18 cooked falafel balls.

Flour tortillas 12 - 6 inch.

Red cabbage 2 cups, thinly sliced.

Quick pickled vegetables 1 cup (recipe below).

Sesame seeds 2 tbsp.

Tahini Lime Mayo (recipe below) 1/4 cup.

Method

Falafel Balls

In food processor combine soaked and drained chickpeas, parsley, cilantro, 2 1/2 tbsp oil, salt, pepper, cumin and garlic; pulse until mixture is fully blended.

Pour Wesson Canola Oil into pot; heat over medium-high heat to 350°F. Deep frying tip: Insert the end of a wooden spoon into the hot oil, if many bubbles form around the wooden spoon and they start to float up, the oil is ready to use.

Shape 1-ounce (about 2 tbsp) portions of the falafel mixture into balls. Deep fry balls for 4 to 5 minutes until lightly golden. Transfer to a paper towel-lined baking sheet.

Quick Pickled Vegetables

Thinly slice cucumber, red onion, and jalapeños.

Combine all ingredients in a small bowl, mixing well to combine. Lightly massage the mixture with your hands to help release the juices.

Cover and refrigerate for at least 30 minutes before serving.

Tahini Lime Mayo

Follow the recipe to create Wesson mayonnaise.

Combine 1/2 cup of Wesson mayo with all other Tahini Lime Mayo ingredients in a small bowl. Mix well to combine.

Cover and store in the refrigerator until ready to use.

Assembly Method

Preheat your oven to 350°F.

Wrap the tortillas in foil and warm them in the oven for about 5 minutes.

Dress the cabbage:
In a bowl, toss the sliced cabbage with 2 tbsp of Tahini Lime Mayo until evenly coated.

Assemble your tacos:
Spread about 1 tsp of Tahini Lime Mayo on each tortilla. Break the falafel balls in half and place 1.5 falafel balls on each tortilla.
Top each taco with the dressed red cabbage, quick pickled vegetables, and a sprinkle of toasted sesame seeds.