Crispy, savory, and totally plant-based — these Smashed Falafel Tacos are your new go-to for taco night with a twist. 🌮✨
Smashed Falafel Tacos: A Skillet-Crisped Twist on a Mediterranean Classic
Who doesn’t love falafel? I’ve had full-blown falafel phases where I ate it (and hummus, of course) every single day for weeks. It’s honestly one of the best ways to stay full and feel good as a vegetarian—loaded with fiber, protein, and naturally vegan, too. So when the smashed taco trend hit last year, I immediately thought: falafel taco. The idea stuck with me for months until I finally tested it—and let me tell you, Smashed Falafel Tacos were worth the wait. They’re super satisfying, fun to cook, and hard to mess up. Adjust the toppings to fit your vibe and make it yours!
Why You’ll Love This Recipe
Vegan-Friendly: No eggs, no dairy—falafel is naturally plant-based!
Protein-Packed: Chickpeas bring fiber, protein, and long-lasting energy.
Gluten-Free Option: Swap flour tortillas for corn or your favorite gluten-free variety.
Crispy Outside, Soft Center: The smash + sear method delivers the perfect texture.
Fun and Customizable: Top with tzatziki, tomatoes, pickled onion, or greens—make it yours.
Perfect for a Crowd: Makes 12–14 tacos so everyone gets in on the fun.
What is Falafel?
Falafel is a popular Middle Eastern street food made from ground chickpeas (or sometimes fava beans), herbs, and spices. It’s formed into balls or patties and typically deep-fried until golden and crispy. Traditionally served in pita or wraps with veggies and tahini sauce, falafel is beloved for its hearty texture and herb-forward flavor. In this version, we smash the mixture directly onto tortillas and crisp them up for a taco-style twist!
Ingredient Highlight: Chickpeas
Chickpeas are the backbone of falafel—and for good reason. These humble legumes are rich in protein, fiber, and key nutrients like iron and folate. They blend beautifully with herbs and spices to create that signature fluffy texture inside and crispy crust outside. Plus, they’re affordable and shelf-stable, making them perfect for batch cooking.
Madly Delicious Must-Know Tips and Questions
Use Dried Chickpeas:
Canned chickpeas won’t work here—they’ll be too soft. Soak dried chickpeas overnight for the best texture.
Preheat Your Pan Well:
Make sure your skillet or griddle is hot before placing the tacos down. You want that sear!
Toppings Are Up to You:
I love mine with homemade tzatziki, sliced cucumber, diced tomato, and lettuce. But go wild—add pickled onion, chili oil, or even a tahini drizzle.
Can I prep the falafel mix ahead of time?
Yes! You can soak and blend the falafel mixture up to 24 hours in advance. Store it covered in the fridge.
What tortillas work best?
I prefer flour tortillas for this because they crisp up beautifully without cracking. But use what you love!
Can I air fry instead of pan-sear?
Not for this smashed version—the whole point is the contact with the hot skillet. But if you make traditional patties, air-frying is a great option.
Let’s Dish: Did You Know?
Falafel’s exact origins are debated, but it’s believed to have first emerged in Egypt and later spread throughout the Levant and Mediterranean. Its name is thought to come from the Arabic word filfil, meaning pepper. Today, it’s enjoyed globally and often adapted into modern dishes like burgers, grain bowls—and now, tacos!
Falafel fan? Then try my Smashed Falafel Tacos!
Golden-crisp chickpea filling smashed right into a tortilla and piled with your favorite toppings. Give them a go and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
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Smashed Falafel Tacos
Equipment
- Food processor
- Medium cookie scoop
Ingredients
Falafel Mixture
- 1 cup dried chickpeas
- ½ small red onion
- 2-3 cloves garlic
- ½ cup fresh parsley, tightly packed
- ½ cup fresh cilantro, tightly packed
- 1 tsp cumin
- 1 tsp coriander
- ½-1 tsp cayenne (adjust to taste)
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp baking soda
- Juice of 1 lemon
- 2 tbsp chickpea flour (or all-purpose flour)
For the Tacos
- 12-14 small (5-inch) flour tortillas
- Lettuce of choice
- Thinly sliced cucumber
- 2-3 diced roma tomatoes
- Thinly sliced red onion (pickled onions work great too)
- Store-bought or homemade plant-based tzatziki sauce (thin with water if needed)
Instructions
- Soak the Chickpeas: Add 1 cup dried chickpeas to a bowl and cover with water. Let soak for 12 hours or overnight. Drain and rinse before using.
- Make the Falafel Mixture:In a food processor, combine the soaked chickpeas, ½ small red onion, 2–3 cloves garlic, ½ cup parsley, ½ cup cilantro, 1 tsp cumin, 1 tsp coriander, ½–1 tsp cayenne, 1 tsp salt, ½ tsp black pepper, ¼ tsp baking soda, juice of one lemon, and 2 tbsp chickpea flour. Pulse until you get a coarse, textured mixture that holds together when pressed. Scrape down sides as needed. Do not overblend—it shouldn’t be a paste.
- Scoop and Spread: Using an overfilled medium cookie scoop (about 2½ tablespoons), scoop the falafel mixture into the center of a 5-inch flour tortilla. Use your hands to gently press and spread the mixture into an even layer, leaving a small border around the edge.
- Cook the Tacos: Heat a skillet or flattop over medium-high heat and drizzle with a bit of oil. Place the tortilla falafel-side down and cook for about 3 minutes, or until the falafel is golden. Flip and cook the tortilla side for another 1½ to 2 minutes, until lightly browned and warm. Repeat with remaining tacos.
- Assemble: Layer each taco with your toppings: lettuce, sliced cucumber, diced tomato, pickled or raw red onion, and a drizzle of tzatziki sauce (thin it out with water if needed). Fold and serve immediately.