Falafel Tacos
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Falafel Tacos

Falafel Tacos

with Tomato-Pepper Salsa and Creamy Lime-Cilantro Sauce

Crispy falafels, refried black beans and a fresh tomato and pepper salsa come together to create a delectable taco for all to enjoy. A generous drizzling of a plant-based creamy lime sauce makes all the flavours pop!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

150 g


(May contain Sesame)

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

1 unit(s)

Black Beans

1 unit(s)

Sweet Bell Pepper

1 unit(s)


1 unit(s)


7 g


4 tbsp

Plant-Based Mayonnaise

(Contains Egg, Mustard May contain Wheat, Egg, Fish, Milk, Sesame, Soy, Sulphites)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

2 unit(s)

Garlic, cloves


Nutrition Values

Calories810 kcal
Fat38 g
Saturated Fat6 g
Carbohydrate100 g
Sugar14 g
Dietary Fiber19 g
Protein22 g
Cholesterol25 mg
Sodium2090 mg
Trans Fat0.2 g
Potassium1450 mg
Calcium350 mg
Iron10 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Measuring Spoons
Medium Pot
Potato Masher
Large Non-Stick Pan
Medium Bowl


  • Core, then cut pepper into 1/4-inch pieces.
  • Cut tomatoes into 1/4-inch pieces
  • Zest, then juice lime.
  • Peel, then mince or grate garlic.
  • Finely chop cilantro.
  • Add plant-based mayo, 1/2 tsp lime juice, 1/2 tbsp water (dbl both for 4 ppl) and half the lime zest to a small bowl. Season with salt and pepper, then whisk to combine.
  • Heat a medium pot over medium-high heat.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the garlic. Cook, stirring often, until fragrant, 30 sec.
  • Add Enchilada Spice Blend, stock powder and black beans, including liquid.
  • Bring to a simmer over high. Once simmering, reduce heat to medium-low. Cover and cook, stirring occasionally, until beans soften slightly, 6-8 min.
  • Add half the cilantro to the same pot, then season with salt and pepper, to taste.
  • Remove from heat. Mash beans with a potato masher until you reach your desired consistency. (TIP: Add 2 tbsp water if beans get too dry.)
  • Heat a large non-stick pan over medium heat.
  • When hot, add 1 tbsp oil (dbl for 4 ppl), then falafel. (NOTE: Don't overcrowd the pan. Cook in batches if needed, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 3-4 min per side.
  • Remove from heat. Using a spatula, carefully break falafel in half.
  • Add 1 tsp lime juice, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a medium bowl. Season with salt and pepper, then whisk to combine.
  • Add peppers, tomatoes, remaining cilantro, remaining lime zest to the bowl with dressing. 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 falafels and salsa.
  • Drizzle sauce over top.