Best Falafel Tacos Recipes

HOW TO MAKE FALAFEL

Steps:

• (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
• Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
• Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
• Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
• Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
• Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
• Place the fried falafel patties in a colander or plate lined with paper towels to drain.
• Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

FALAFEL TACOS

Steps:

• Preheat fryer to 375°F.
• Cut tortillas into 4ths like a pie.
• Wrap falafel in tortillas.
• Deep fry till tortillas are golden (help the tortillas stay wrapped around the balls with a fork).
• Top with tomato, onion and parsley or cilantro, and serve with sour cream.