Chances are you love the crispy, herbaceous crunch of traditional falafel but hate to deal with the hassle of deep frying. These Falafel Tacos is everything you like about this Middle Eastern staple but in a quick, fun and mess free way.
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Try this Healthy Falafel
Falafel is a familiar breakfast/brunch in the Middle East, especially on weekends. Trying to eat healthier, having fried falafel a couple of times a week is not ideal. So this recipe solves that problem in the most unpredictable way!
Pressing the falafel mixture directly onto the pita creates a delicious dual texture that is crispy on the outside and soft, warm, and pillowy on the inside. It’s a fun, family meal that lets everyone customize their own toppings.
Ingredients
Pro Tip
Make sure your skillet is truly hot before adding the pita. A hot pan is the secret to getting that perfect, deep brown falafel crust without overcooking the inside.
Falafel Tacos
Upgrade your taco night with this recipe for easy falafel tacos. Spread falafel batter on thin pita bread and watch the magic happen. Irresistibly crispy outside and so tender and fluffy inside. All the things you love about falafel in a hassle free format.
Servings: 8 Tacos
Instructions
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In a large nonstick skillet heat about 2 teaspoons of olive oil over medium high heat.
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Scoop ¼ cup falafel batter on top of a pita bead and spread into a thin layer.
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Place the pita bread, falafel side down, on the skillet and cook for 3-4 minutes until falafel is browned.
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Flip the bread to crisp up the other side and cook for 1-2 more minutes.
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Remove the pita from the skillet and continue with the remaining pitas
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Serve with sliced tomatoes, onions and a drizzle of tahini sauce
Nutrition
Calories: 196kcal | Carbohydrates: 32g | Protein: 14g | Fat: 4g | Saturated Fat: 0.2g | Sodium: 270mg | Potassium: 34mg | Fiber: 8g | Calcium: 141mg
How to Make Falafel Tacos
1- Take about ¼ cup of the falafel batter and scoop it onto a piece of thin pita bread. Using the back of a spoon or your fingers, spread it into a thin, even layer covering most of the bread.
2- Heat oil in a nonstick skillet over medium-high heat. Place the pita bread, falafel side down, into the hot skillet. Cook for 3 to 4 minutes until the falafel layer is golden brown and completely set. Flip it to the other side to crisp up and cook for an additional 1-2 minutes until the pita is warm and slightly toasted.
3- Remove the taco from the skillet and repeat the process with the remaining pitas. Serve immediately while hot, topped with sliced tomatoes, pickles, onions, and a generous drizzle of tahini sauce.
FAQs
Yes sure, if you do not have time to make homemade falafel batter, store bought is a good substitute. Just make sure it is one that you like and have tried before.
Leftover assembled and cooked falafel tacos can be stored in an airtight container for up to 2 days. Keep your toppings in separate containers so the bread doesn’t get soggy.
To reheat: Avoid the microwave. Reheat the tacos in a dry skillet over medium heat, starting falafel side down for 2 minutes, then flipping for 1 minute. You can also pop them into an air fryer at 350°F/180°C for 3 to 4 minutes.
Yes, this recipe is freezer friendly. Assemble the falafek and freeze in a single layer on a baking sheet. Remove falafel tacos from the baking sheet and stacke them in a freezer safe container separated by a piece of parchment paper. Freeze for 3-4 months. Remove what you need and cook, no need to thaw, just give them an extra minute or two while cooking.
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