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!

Ingredients:

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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

Other

• 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

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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

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Before You Cook:

• Wash and chop fresh ingredients

• Bring large pot of water to a boil

• Prepare flax egg - mix flaxmeal + water, set aside

1. To start, add cubed sweet potatoes to pot of boiling water and boil for 7-8 minutes, drain, and set aside.

2. Next, add oil to a small castiron pan and warm over medium heat for 60 seconds. Add shallot and garlic to pan and cook for 4 minutes. Add spices and continue cooking for 2 minutes. Remove from heat and set side.

3. To a food processor, add the sweet potato, shallot/garlic mixture, and the rest of the falafel ingredients from flax egg too 2 tbl of water (leave out nutritional yeast, sesame seeds, garlic, kosher salt from falafel ingredients). Pulse the processor 10-12 times until well blended. I like my falafel a bit chunkier but process it more if you want it very smooth.

4. Next mix the nutrtional yeast, garlic powder, salt, and sesame seeds to a small bowl. Next use 1/4 cup to scoop out the mixture and form into a small falafel patty and roll in the seed mixture.

5. Add 7-8 falafel patties to a medium to large frying pan and cook over medium-high heat for 4-5 minutes until browned and crispy on each side.

6. While the falafel are browning, add a full poblano to a dry pan (I prefer castiron). Turn it on medium heat and let the poblano char on each side for 2-3 minutes. You want it to be pretty blackened on each side.

7. With the charred poblano, add that to the food processor with the rest of the ingredients for the poblano sauce. Turn on for 20 seconds. Scrape down sides and blend again for 10 seconds. Set aside.

8. To finish, toast up corn tortillas (double up per tacos), then layer on falafel, charred poblano sauce, tomatoes, cilantro/parsley, radishes, and a squeeze of lemon juice.

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Vegan + Gluten-Free Sweet Potato Falafel Tacos w/ Charred Poblano Tahini Sauce 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.   Aggregate rating will show here Makes 8 Tacos Ingredients: 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, minced, 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, 1/3 cup of sesame seeds, 1 medium poblano, raw, 2 tbl tahini, 1 lime, juiced, corn tortillas, cherry heirloom tomatoes,