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.
2
Add the taco shells to a blender or food processor and blend until you're left with crumbs. Pour the crumbs into a bowl.
3
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.
4
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.
5
Fill the lettuce leaves with the crispy falafel and the rest of the toppings.
