Crispy Falafel Tacos
with Hummus Slaw and Pickled Onions
These tacos come fully loaded with crispy falafels covered in sweet honey and filled to the brim with 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
57 g
Hummus
(Contains Sesame)
3 tbsp
White Wine Vinegar
(Contains Sulphites)
3 g
Garlic
66 g
Mini Cucumber
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt and Pepper*
1 tbsp
Sugar*
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 thinly cut half the onion (use all for 4 ppl) into half moon slices. Add onions, vinegar, 1 1/2 tbsp water and 1 tbsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove pot from heat. Transfer onions, including liquid, to a medium bowl. Set aside in the fridge to cool
Thinly cut cucumber into slices, then cut into thin strips. Peel, then mince or grate garlic. Roughly chop parsley. Stir together hummus, garlic, half the honey and 2 tbsp of the pickling liquid (dbl for 4 ppl) in another medium bowl. (NOTE: Reference garlic guide.) Season with salt and pepper. Stir to combine. (NOTE: If dressing is too thick, add 1/2 tsp water at a time until desired consistency.)
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then falafels. Pan-fry until golden-brown, 3-4 min per side. Add 1 tbsp oil (dbl for 4 pl) after flipping. Carefully break falafels up in half. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 2 tbsp oil per batch.) Remove pan from heat. Drizzle remaining honey over falafels. Stir to coat. Season with salt.
While falafels cook, add parsley, cucumbers and coleslaw cabbage mix to a large bowl. Drizzle half the hummus dressing over top. Season with salt and pepper. 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 falafels, then pickled onions. Drizzle with remaining hummus dressing and pickling liquid, if desired.
