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.
Ingredients
150 g
Falafel
(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)
Tomato
1 unit(s)
Lime
7 g
Cilantro
4 tbsp
Plant-Based Mayonnaise
(Contains Mustard, Egg May contain Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame, Soy)
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
Utensils
Instructions
- 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.