Smashed Falafel Tacos with Chickpeas and Onions
These tacos bring together the flavors of classic falafel — crispy chickpeas with herbs and spices — but in a rustic “smashed” style, pan-seared until golden and tucked into warm tortillas. They’re topped with marinated onions, creamy yogurt-tahini sauce, and fresh herbs for a Mediterranean-Mexican fusion twist.
⏱ Time
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Ingredients
For the smashed falafel filling:
1 ½ cups cooked chickpeas (or 1 can, drained & rinsed)
½ small red onion, finely chopped
2 cloves garlic, minced
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
1 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
2 tbsp flour or chickpea flour (to help bind)
Salt & pepper, to taste
2 tbsp olive oil (for frying)
For marinated onions:
1 medium red onion, thinly sliced
2 tbsp red wine vinegar or lemon juice
1 tsp olive oil
Pinch of salt + ½ tsp sugar (optional)
For the sauce:
½ cup Greek yogurt (or dairy-free yogurt)
2 tbsp tahini
Juice of ½ lemon
1 garlic clove, grated
Salt to taste
For assembly:
6 small tortillas or pita rounds
Fresh cucumber + tomato, diced
Fresh parsley or mint leaves
Optional: crumbled feta
Instructions
1. Make the marinated onions
Toss sliced onions with vinegar, olive oil, salt, and sugar. Let sit at least 15 minutes.
2. Prepare the chickpea mixture
In a bowl, mash chickpeas with a fork or potato masher (leave some texture).
Mix in onion, garlic, parsley, cilantro, cumin, coriander, paprika, flour, salt, and pepper until combined.
3. Cook the smashed falafel
Heat olive oil in a skillet over medium heat.
Scoop spoonfuls of the mixture directly into the pan and gently press down to flatten into rustic patties.
Cook 3–4 minutes per side until golden and crispy.
4. Make the sauce
Whisk yogurt, tahini, lemon juice, garlic, and salt until smooth and creamy.
5. Assemble tacos
Warm tortillas.
Spread a spoonful of yogurt-tahini sauce.
Add 2–3 smashed falafel pieces.
Top with marinated onions, cucumber, tomato, fresh herbs, and optional feta.
6. Serve immediately
Drizzle with extra sauce and enjoy!
Notes & Tips
If you want extra crunch, roast the chickpeas for 15 minutes at 400°F before smashing.
Chickpea flour helps bind better than all-purpose flour if you want them gluten-free.
You can swap tortillas for mini pitas for a more Mediterranean feel.
Store leftover filling in the fridge up to 3 days; re-crisp in a skillet.
❓ Frequently asked questions FAQ
Q: Can I bake instead of fry?
Yes — shape the mixture into patties, brush with olive oil, and bake at 400°F (200°C) for 20 minutes, flipping halfway.
Q: Can I use canned chickpeas without drying them?
Yes, but pat them dry with a towel first to avoid a soggy mixture.
Q: What sides go with this?
A cucumber-tomato salad, roasted eggplant dip, or even a simple tabbouleh would be great.
Nutrition information
Calories: ~230 kcal
Protein: 9 g
Carbs: 28 g
Fat: 9 g
Fiber: 6 g