Air Fried Falafel Tacos with Chipotle Tahini Sauce
Updated: May 7, 2019
Is there anything more delicious than falafel? A: Only if you make it into a taco! One of my favorite restaurants in Columbus, OH called Taco Ninja used to make falafel tacos served with cheese and sour cream, so I've modified this recipe to be vegan, gluten free, refined sugar free, oil free, and delicious AF! Serve it with our chipotle tahini and oil free tortillas!
1 flax egg (1 tbsp flax meal + 3 tbsp warm water)
1 15-ounce can chickpeas, drained
1 cup finely chopped white onion
4 cloves garlic, minced
1/2 cup chopped cilantro
2 Tbsp chopped walnuts
1 1/2 tsp cumin
½ tsp coriander
¼ tsp cardamom
1/2 tsp sea salt
Pinch of cayenne
black pepper to taste
2-3 Tbsp chickpea flour
Chipotle Tahini Sauce
1/4 cup tahini
3/4 cup water
1 tbsp lemon juice
1 garlic clove
1/4 tsp salt
Mix the flax egg together in a small bowl, and let gel for about 5 minutes
Put chickpeas into a food processor along with the onion, garlic, cilantro, flax egg, walnuts, cumin, coriander, cardamom, salt, cayenne, and black pepper.
Pulse all ingredients together until a coarse meal forms. Do not over-process into a paste unless you secretly want hummus instead.
Once the mixture reaches the desired consistency add in chickpea flour one tbsp at a time. You want the mix just dry enough that you can form balls.
Cover the bowl with a towl and refrigerate for 1-2 hours. If you’re in a hurry, you could also stick the mix into the freezer for 10-20 minutes.
Line your air fryer tray with a silicone dumpling basket liner, and then form falafel mixture into about 1 1/2" balls or into patties using your hands. Place the falafel balls into the air fryer tray and heat at 370 degrees for 15 minutes, flipping halfway through
Now, let's make the sauce. Add the tahini, water, lemon juice, garlic cloves, chipotle peppers, salt and pepper, to a high-speed blender and blend until smooth and creamy
Serve with chipotle tahini sauce and your favorite taco veggies!