Baked Falafel Tacos
A unique twist to healthy tacos at home. Crispy baked falafel topped with creamy tzatziki sauce and wrapped in a corn tortilla make for the perfect dinner.
Ingredients
- ½ Cup Cilantro
- 3 Cloves Garlic
- 1 ½ Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Teaspoon Red Pepper Flakes
- Juice of 1 Lemon
- 2 Teaspoon Cumin
- 28 Ounces Canned Chickpeas, Rinsed and drained
- ½ Cup Bread Crumbs
- 7 Corn Tortillas (I prefer Mission Ultra-Thin Corn Tortillas)
Instructions
- Preheat oven to 375°.
- Combine cilantro, garlic, salt, pepper, red pepper flakes, lemon juice, and cumin to food processor and pulse.
- Add chickpeas and pulse until well combined.
- Transfer to a bowl, add breadcrumbs and mix well.
- Line a baking sheet with parchment paper.
- Form mixture into 30 balls with cookie scoop.
- Freeze for 30 minutes.
- Bake in oven for 40 minutes, flipping half way through.
- Char tortillas on gas stove on low heat for 2 minutes on each side. If you do not have a gas stove, heat tortillas in skillet over low heat for 4 minutes on each side.
Notes
This recipe makes 4 falafel balls per taco. The falafel can be frozen- Once the balls are frozen on the baking sheet per the recipe instructions, just add the falafel balls you want to freeze to a large ziplock bag and store in the freezer. Be sure to write on the bag the cooking directions (Bake at 375 for 40 minutes).
I did not add the Homemade Tzatziki Sauce to the nutrition calculator for this recipe. If you add less than 1 tablespoon of the Tzatziki Sauce to each taco, there will be zero SmartPoints added... bonus!
Nutrition is based on the Weight Watchers Freestyle Program guidelines. Nutrition calculated using Weight Watchers calculator.
NUTRITION: Serves 7, 1 Taco & 4 Falafel Per Serving- (2 SmartPoints Per Serving) CALORIES: 71 FAT: 0.9 SATURATED FAT: 0.1 CARBS: 13.6 FIBER: 1.7 SUGARS: 1.5 PROTEIN: 2