Tacos with Baked Pea Falafel and Veggies
Serving Size: 10
Recipe by:
Cook Times
Cooking Tools Required
Baking sheet, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp KnivesIngredients
- 10 ounce carrot
- 7 ounce baby spinach
- 9 ounce red bell pepper
- 9 ounce cucumber
- 24 ounce green pea
- 10 tablespoon sunflower seeds
- 2 1/2 ounce onion
- 5 clove garlic
- 3 tablespoon fresh lemon juice
- 5 tablespoon rice flour
- 5 tablespoon baking powder
- 10 teaspoon ground cumin
- 5 teaspoon Kosher salt
- 2 1/2 teaspoon freshly ground black pepper
- 10 tablespoon mint
- 5 tablespoon extra virgin olive oil
- 10 tablespoon tahini
- 10 flour tortilla
Instructions
- Preheat oven to 350 degrees F
- Clean and cut the veggies. Set aside.
- In a food processor or blender pulse sunflower seeds for 30 sec, until they're roughly chopped. Add the peas and pulse until mixture is well combined.
- Add the remaining ingredients (onion, garlic, lemon juice, chopped mint, spices, flour, baking powder, olive oil) and pulse until combined and transforms into a "dough".
- Wet your hands and start rolling the dough into small round falafels and place on a lined baking sheet.
- Bake them for 30-35 minutes, turning each falafel halfway through baking until all falafels are evenly golden brown.
- When falafels are ready serve in a tortilla together with the veggies and tahini sauce.
Reheating Instructions
Heat in microwave on medium power until heated through.
Nutrition
Calories: 421kcal | Carbohydrates: 45g | Protein: 13g | Fat: 23g | Saturated Fat: 3g | Sodium: 2057mg | Potassium: 743mg | Fiber: 9g | Sugar: 9g | Vitamin A: 8191IU | Vitamin C: 73mg | Calcium: 504mg | Iron: 6mg