I consider myself a taco connoisseur. I eat them more than I eat any other type of food on the planet. One day as I was making a black bean taco, I thought.. maybe... just maybe I could do this with falafel. I'll tell you what - it may sound crazy, but these vegan tacos with falafel are by far one of my favorite taco inventions to ever grace our family table! The best part about these vegan tacos, is that when you make falafel, you can freeze a few extra to have with your tacos another day!
A little backstory
A few months ago our friends at Nuts.com contacted us and asked if we were up for a little cooking challenge. They would send us a box full of a variety of Nuts.com goodies and our task was to create a delicious dish from it. Honestly, we are up for anything revolving around food, so we were in! A few weeks later a mystery box showed up in the mail filled with all sorts of delicious pantry staples like dried cranberry beans, Maldon sea salt, gluten free rolled oats, marjoram, beet powder, and sweet white sorghum. While I made loads of different dishes from all of the beautiful ingredients they sent to us, these falafel tacos were by far the tastiest thing I cranked out of my kitchen!
I don't know what my favorite part of these vegan tacos with falafel are because the layers of flavor are just so incredible together. Maybe it's the perfectly pink tortillas that get their hue from the addition of beet powder. It could be the herbalicious crispy falafel or even the heaping spoonfuls of sorghum tabbouleh, but I honestly think it' the three of them together that form a trifecta of taco perfection!
Here are the links to the This Mess Is Ours recipes you will need to make these epic falafel tacos for your next taco night fiesta:Print
Epic Falafel Tacos
- Yield: 6-8 servings 1x
- 1 batch perfectly pink tortillas
- 1 batch sorghum tabbouleh
- 1 batch authentic falafel
- hummus, pickled veggies, pine nuts
- To build the tacos spread a thin layer of hummus, if using, over the inside of a perfectly pink tortilla. Fill with a heaping spoonful of sorghum tabbouleh and top with a few falafel that have been cut in half. Serve immediately.
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