Falafel Tacos with Avocado Sriracha Cream



  • 1 can chickpeas, drained and rinsed
  • 1/2 cup cilantro
  • 2 bps whole wheat flour
  • 1/4 red onion, diced
  • 2- 3 cloves garlic
  • juice of 1/2 lemon
  • 1 1/2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • salt and pepper to taste

Avocado Sriracha Cream

  • 1 very ripe avocado
  • 1/2 cup cashews soaked overnight
  • juice of 1/2 lemon
  • 1- 2 tbsp (or more) Sriracha

For the tacos

  • 4- 6 hard or soft taco shells
  • sliced tomato
  • sliced red onion
  • chopped cilantro leaves

Preheat oven to 350 degrees and cover a baking sheet with parchment paper.

In a food processor, add all the falafel ingredients. Process until you have a smooth ball of dough. If the batter is too dry, add a tablespoon of olive oil and pulse. Scoop smalls balls of dough onto parchment paper and flatten into patties. Bake for 20 minutes, flipping half way through.

To prepare the Sriracha cream, combine the soaked cashews with 1/4 to 1/2 cup of water in a blender. Blend until smooth. Then add theĀ remainder of the ingredients to the blender and blend until smooth.

To prepare the tacos, layer falafel, tomato, red onion and fresh cilantro into taco shells and top with avocado Sriracha cream sauce.

Sourced from Pumpkin and Peanut Butter blog.


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