Holiday Flash Sale! Save 50% On The Forks Meal Planner Annual Plan Get It Now! 

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Your email address will not be published.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

Three Vegan Italian Sausage Grinder Sandwiches topped with a cheesy vegan sauce
Vegan Burgers & Wrap Recipes

Vegan Italian Grinder Sandwich

Sheet Pan Supper with Broccoli, Spuds, and Maple-Balsamic Chickpeas in a baking tray with a serving spoon resting in the pan
Vegan Baked & Stuffed Recipes

Sheet Pan Supper with Broccoli, Spuds, and Maple-Balsamic Chickpeas

Creamy Baked Fettuccine with Kale in a black serving bowl on a black plate with a black cloth napkin
Vegan Noodles & Pasta Recipes

Creamy Baked Fettuccine with Kale

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.