with Sesame Slaw
Sweet, saucy and sticky, with just a hint of spice, these Asian-inspired sauced falafel tacos are incredibly flavourful. Topped with a creamy sesame and cucumber slaw, you might want to keep this one on high rotation!
Allergens
Utensils
Tags
Falafel
150 g
Flour Tortillas
6 unit(s)
Sesame Oil
1 tbsp
Gochujang
2 tbsp
Honey-Garlic Sauce
4 tbsp
Black Sesame Seeds
1 tbsp
Coleslaw Cabbage Mix
170 g
Mini Cucumber
1 unit(s)
Green Onion
2 unit(s)
Soy Sauce
1 tbsp
Seasoned Rice Vinegar
1 tbsp
Mayonnaise
2 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.25 tsp
- Heat a large non-stick pan over medium-high heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until fragrant, 2-4 min. (TIP: Keep your eye on them so they don't burn.) Transfer to a plate.
- Meanwhile, thinly slice green onions.
- Cut cucumbers into 1/4-inch half-moons.
- Add mayo, rice wine vinegar, 1/4 tsp (1/2 tsp) sugar, half the soy sauce and half the sesame oil to a medium bowl. Whisk to combine.
- Add coleslaw mix and cucumbers. Season with salt and pepper, to taste.
- Stir to combine.
- Add Honey-Garlic Sauce, remaining soy, remaining sesame oil and Gochujang to another medium bowl. Whisk to combine.
- Add 1 tbsp oil to the same pan, then falafel. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.)
- Lightly smash falafel into smaller pieces, then pan-fry, tossing occasionally, until golden-brown, 4-8 min per side.
- Remove from heat, add spicy sweet glaze, then toss to coat.
- Wrap tortillas in paper towels.
- Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Divide tortillas between plates.
- Top with saucy falafel, then coleslaw.
- Sprinkle green onions and any remaining sesame seeds.
780
kcal
Calories
34
g
Fat
5
g
Saturated Fat
107
g
Carbohydrate
37
g
Sugar
8
g
Dietary Fiber
16
g
Protein
10
mg
Cholesterol
1870
mg
Sodium
0.1
g
Trans Fat
850
mg
Potassium
300
mg
Calcium
6
mg
Iron
