Vegan + Gluten-Free Sweet Potato Falafel Tacos w/ Charred Poblano Tahini Sauce
Difficulty: 2/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 35-40 minutes
Servings: 8-10 tacos
The Challenge: Falafel + Tacos
Do you like falafel? Dumb question. Falafel kicks booty! It is so darn good.
But - there are tons of recipes for falafel out there, so let’s do something a little unique. Yummy tasty sweet potato infused falafel. We take out 1/2 the grabanzo beans and replace with sweet potato. Why am I a HUGE fan of this? It makes the falafel ball quite a bit more moist and has a really smooth texture.
We have a delicious blend of ingredients, 100% vegan and gluten-free, and then we roll these delicious falafel balls in sesame seeds and panfry them for that crispy wonderful texture. So darn good! But we don’t stop there.
Falafel tacos are where its at! We take the falafel, wrap it in a corn tortilla, and top it with some delicious ingredients. The main star being my Charred Poblano Tahini sauce/dressing. We also include radish, a parsley/cilantro/lime salad, and heirloom cherry tomatoes. This is absolutely amazing!
We toast up the tortillas, grab them, and chow down. Its an easy to make and even easier to enjoy recipe that I think you will absolutely love. And if you are looking for just some AMAZING falafel…well you can just make that too.
Let’s get into it!
Sweet Potato Falafel
1 medium-large sweet potato, peeled and cubed
1 flax egg (1 tbl flaxmeal + 2.5 tbl of water)
1 tbl olive oil
1 medium shallot, roughly chopped
2 garlic cloves
Spices: 1/2 tsp salt, 3/4 tsp coriander, 1/2 tsp cumin, 1/2 tsp smoked paprika
14 oz canned chickpeas, drained + rinsed
1 cup cauliflower floret, roughly chopped
1/4 cup raw almonds
1/4 cup tapioca flour
1 lemon, juiced
2 tbl fresh parsley, diced
2 tbl of water
1/3 cup of sesame seeds
2 tbl nutritional yeast
1 tbl garlic powder
large pinch of kosher salt
Charred Poblano Tahini Sauce
1 medium poblano, raw
2 tbl tahini
1 lime, juiced
1 chipotle pepper in adobo sauce + 2 tbl of adobo sauce
pinch of salt + pepper
corn tortillas (16-20)
1/2 cup cherry heirloom tomatoes, halved
1/2 cup radishes, cut into matchsticks
Salad: big handful of parsley + cilantro roughly chopped + 1/2 lime, juiced
Equipment You'll Need:
Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . Large Boiling Pot . Small Bowl . Small Castiron Pan . Food Processor . Medium Frying Pan
Before You Cook:
Wash and chop fresh ingredients
Bring large pot of water to a boil
Prepare flax egg - mix flaxmeal + water, set aside