Crispy Falafel Tacos
with Hummus Slaw and Pickled Onions
These tacos come fully loaded with crispy falafel covered in sweet honey and a nutty, hummus-dressed slaw. The pickled red onions give a perfect acidic kick to liven up the palate!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
8 unit
Falafel
6 unit
Flour Tortillas
(Contains Gluten)
170 g
Coleslaw Cabbage Mix
56 g
Red Onion
7 g
Parsley
1 tbsp
Honey
8 tbsp
Hummus
(Contains Sesame)
4 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit
Garlic, cloves
3 unit
Radish
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
1 tbsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Garlic Guide for Step 2 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Peel, then cut half the onion (whole onion for 4 ppl) into 1/8-inch slices. Add onions, vinegar, 1 tbsp water and 1 tbsp sugar (dbl both for 4 ppl) to a small pot. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer onions, including liquid, to a medium bowl. Set aside in the fridge to cool.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then falafel. Pan-fry until golden-brown, 4-5 min per side. (NOTE: Don't overcrowd the pan. Cook in batches if needed, using 1 tbsp oil per batch.) Carefully break falafel in half. Remove the pan from heat. Set aside.
While falafel cook, thinly slice radishes. Peel, then mince or grate garlic. Roughly chop parsley. Add hummus, half the honey, 1 tbsp water, 2 tbsp pickling liquid (dbl both for 4 ppl) and garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. (NOTE: If dressing is too thick, add 1 tsp water at a time until desired consistency.) When falafel are cooked, drizzle remaining honey over tops, then stir to coat. Season with salt, to taste.
Add parsley, radishes and coleslaw cabbage mix to a large bowl. Drizzle half the hummus dressing over top. Season with salt and pepper, to taste, then toss to combine.
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
Drain pickled red onions, reserving remaining pickling liquid. Divide coleslaw between tortillas. Top with falafel, then pickled onions. Drizzle with remaining hummus dressing and some pickling liquid, if desired.
