Smashed Falafel Tacos
These Smashed Falafel Tacos are a fun, plant-based twist on taco night, filled with herby chickpea falafel that's pressed and crisped directly onto tortillas. Quick to sear, easy to customize, and loaded with Mediterranean flavor—just layer with fresh toppings and drizzle with your favorite tzatziki or tahini sauce.
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.
Notes
Tortilla Size
This recipe works best with 5-inch flour tortillas, but you can size up—just increase the falafel mixture and cook time slightly.
Scoop Size
A slightly overfilled medium cookie scoop is roughly 2½ tablespoons. But adjust as desired.
Crispiness Tip
Press the falafel mixture all the way to the edge of the tortilla for maximum surface crisp when pan-seared.
Storage & Prep
You can make the falafel mixture ahead and store it in the fridge for up to 2 days. Cooked tacos are best enjoyed fresh, but leftover ones reheat well in a pan.
Serving Suggestion
Great served with a side of hummus, tabbouleh, or a fresh cucumber salad.
Nutrition
Serving: 1 tacoCalories: 225kcalCarbohydrates: 30gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4.5gSodium: 260mgPotassium: 280mgFiber: 4gSugar: 3gVitamin A: 600IUVitamin C: 7mgCalcium: 45mgIron: 2.2mg
Tried this recipe?Let us know how it was!