Baked Falafel Tacos

• Vegan

• Produce

  • 28 oz Chickpeas, canned
  • 1/2 cup Cilantro
  • 3 Cloves Garlic
  • 1 Lemon, Juice of

• Baking & Spices

  • 1 tsp Pepper
  • 1 tsp Red pepper flakes
  • 1 1/2 tsp Salt

• Nuts & Seeds

  • 2 tsp Cumin

• Bread & Baked Goods

  • 1/2 cup Bread crumbs, plain
  • 7 Corn tortillas

Found on bitesofflavor.com

Description

Ingredients

• ½ Cup Cilantro
• 3 Cloves Garlic
• Juice of 1 Lemon
• 1 ½ Teaspoon Salt
• 1 Teaspoon Pepper
• 1 Teaspoon Red Pepper Flakes
• 2 Teaspoon Cumin
• 28 Ounces Canned Chickpeas, rinsed and drained
• ½ Cup Plain Bread Crumbs
• 7 Corn Tortillas (I prefer Mission Ultra-Thin Corn Tortillas)

Directions

• Preheat oven to 375 degrees.
• 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 and add breadcrumbs and mix well.
• Line a baking sheet with parchment paper and spray with cooking spray.
• 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.

Nutrition