Transform your health with our #1-rated Forks Meal Planner. Click here to try it FREE for 14 days!

Forks over knives

Crunchy Plant-Based Falafel Tacos

(1)0 Comments

One day I made falafel for a few friends and realized right before the first guest arrived that I had forgotten to buy pita bread. One of my guests said that she often serves falafel in corn tortillas, either with Green Sauce or with salsa, and voila, dinner was saved!

From The China Study Quick & Easy Cookbook

Photo by Keepin' it Kind

By Del Sroufe,

Share
    • 118

Ingredients

  • 12–16 corn tortillas (6 inches)
  • 14-18 baked falafels
  • 1 cup Green Sauce or your favorite salsa, more as desired
  • 2 cups chopped romaine lettuce
  • 1 large tomato, chopped
  • 1 medium red onion, diced

Instructions

  • Preheat a nonstick skillet over medium heat for 5 minutes. Add enough corn tortillas to cover the bottom of the pan and heat for 3 to 4 minutes to soften the tortillas. Repeat with the remaining tortillas.
  • To serve, cut each falafel in half, and place two or three halves in the center of each corn tortilla.
  • Top each tortilla with some of the Green Sauce, romaine, tomato, and red onion.
tags:

Comments (0)

(5 from 1 vote)

Recipe Rating

Your email address will not be published. Required fields are marked *

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
See More from this Author

MORE FROM FORKS OVER KNIVES

Vietnamese Eggplant with Cashews, Sesame, and Chile cut into 16 rounds, presented in a metal baking tray garnished with fresh mint leaves
Vegan Baked & Stuffed Recipes

Vietnamese Eggplant with Cashews, Sesame, and Chile

Blueberry-Tangerine Oats in mason jars
Vegan Breakfast Recipes

Blueberry-Tangerine Oats

one Vegan Stuffed Acorn Squash half on a plate, drizzle with Creamy Tahini Sauce and fork on the side, next to a serving plate with two halves
Vegan Baked & Stuffed Recipes

Vegan Stuffed Acorn Squash with Creamy Tahini Sauce

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.