Falafel Tacos
with Creamy Coleslaw and Refried Beans
Crispy falafels, refried black beans and a creamy plant-based bell pepper slaw come together to create a delectable taco for all to enjoy.
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 heat.
- 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.
- To 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 until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide refried beans between tortillas. Top with coleslaw and falafels.
- Sprinkle remaining cilantro over top.