Smashed Falafel Tacos With Garlic Tahini Sauce, Sumac Cabbage Onion Pickle & Fresh Salad On Regenerative Wheat Tortillas

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Take out a mixing bowl and your largest frying pan. If you're cooking for four, or don't have a very large frying pan, you may find it easier to use two pans so you can cook multiple tacos at the same time.

STEP 2

To prepare the falafel mixture, drain, rinse and pat dry the chickpeas. Add them to the mixing bowl along with the falafel flavour bomb and mash with a fork until most of the chickpeas are mashed and well combined with the sauce. Add the gram flour and mix until the mixture holds together. Leave to rest for a few minutes. 

STEP 3

Meanwhile, dice the tomato and baby cucumber, then toss with a drizzle of olive oil and a pinch of salt. Set aside. Finely chop the parsley leaves and set aside.

STEP 4

Place your frying pan(s) over a medium heat and add a generous drizzle of olive oil.

Divide the falafel mixture into six balls (or twelve if you're cooking for four). Once the oil is hot, place the balls in the pan. *Make sure to leave enough space between them for the flour tortillas to fit without overlapping.

Gently flatten each ball with a spatula, then place a flour tortilla on top of each one. Press down firmly so the falafel spreads into a thin, even layer across the tortilla.

Cook for 5–6 minutes, until the falafel is golden and crispy. Carefully flip and cook for a further 30 seconds to warm through and lightly crisp the tortilla. Repeat until all the tacos are cooked.

STEP 5

Divide the smashed falafel tacos between serving plates and top with the seasoned tomato and cucumber, and the sumac red cabbage & onion pickle . Finish with a sorinkle of the chopped parsley and a drizzle of garlic tahini sauce. Enjoy!