Ingredients
- 1 clove garlic
- ½ x red onion
- 2 tbsp fresh coriander
- 400 g chickpeas
- ½ tsp cumin
- ½ tsp salt
- 2 tbsp plain white flour
- 2 tbsp olive oil
- ½ x lime
- 2 x taco shells
- ½ x romaine lettuce
- ½ x tomato
- ½ x mango
- 75 g corn
- ½ x avocado
Method
- Mince the garlic, red onion and coriander, and add to a food processor along with chickpeas, cumin, salt, flour, olive oil and lime juice. Blend until combined, but still chunky. You may mash by hand if preferred or necessary.
- Add the taco shells to a blender or food processor and blend until you're left with crumbs. Pour the crumbs into a bowl.
- Shape the falafel dough into small patties and cover them with the taco shell crumbs. Next, fry them in a pan with a bit of oil until golden on both sides.
- Prepare the rest of the veggies. Dice the mango, tomato and avocado, and rinse the corn. Wash the lettuce leaves, but do not tear nor divide them into smaller pieces.
- Fill the lettuce leaves with the crispy falafel and the rest of the toppings.
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