Falafel Tacos
with Creamy Coleslaw and Refried Beans
Crispy falafel, refried black beans and creamy, plant-based bell pepper slaw come together to create a delectable taco for all to enjoy.
Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Falafel (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) (soy, wheat) • Limes • Plant-based mayonnaise (canola and/or soya oil, water, sugar, modified corn starch, salt, white vinegar, mustard flour, concentrated lemon juice, cellulose gum, xanthan gum, citric acid, calcium disodium EDTA, turmeric extract) (mustard) • Red cabbage • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro • Garlic • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
150 g
Falafel
(Contains Soy, Wheat May contain Wheat, Sesame, Soy)
6 unit(s)
Flour Tortillas
(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)
1 unit(s)
Black Beans
56 g
Red Cabbage, shredded
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lime
7 g
Cilantro
4 tbsp
Plant-Based Mayonnaise
(Contains Mustard May contain Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
3.75 g
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
8 g
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
2 unit(s)
Garlic, cloves
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Core, then cut pepper into thin slices.
- Zest, then juice lime.
- Peel, then mince or grate garlic.
- Finely chop cilantro.
- Heat a medium pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then half the garlic, half the stock powder (use all for 4 servings), Enchilada Spice Blend and black beans (including liquid).
- Bring to a simmer. Once simmering, reduce heat to medium-low. Cover and cook for 6-8 min, stirring often, until beans soften.
- Remove from heat, then add half the cilantro and 1 tsp (2 tsp) lime juice.
- Mash beans until your desired consistency is reached. (TIP: Add 2 tbsp water if beans are dry.)
- Meanwhile, heat 1 tbsp (2 tbsp) oil in a large non-stick pan over medium-high.
- While the pan heats, tear falafel into quarters.
- When the pan is hot, add falafel pieces. Cook for 4-5 min, stirring occassionally, until golden. Season with salt and pepper.
- Remove from heat.
- In a medium bowl, whisk together plant-based mayo, remaining garlic, 1/2 tsp (1 tsp) lime juice, 1/2 tbsp (1 tbsp) water and 1 tsp (2 tsp) lime zest. Season with salt and pepper.
- Add cabbage and peppers, then toss to combine.
- Wrap tortillas in paper towels. Microwave 1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide refried beans between tortillas. Top with coleslaw and falafel.
- Sprinkle remaining cilantro over top.