For this dinner we'll be using the pickled red onions made earlier in the weekly menu.
2
Mince the garlic and rinse the chickpeas in cold water.
3
Add garlic, chickpeas, olive oil, taco seasoning, flour and lime juice to a food processor and mix until you have a slightly crumbly dough (if you don't have a food processor, you can mash by hand with a fork).
4
Shape the dough into flat cakes and fry in a frying pan with plenty of olive oil over medium-high heat. The falafels are done when golden brown on both sides.
5
Slice the cabbage and cucumber.
6
Make the dressing by mixing sour cream and chipotle salsa. Feel free to add more chipotle salsa to make it hotter. Season with a pinch of salt, if needed.
7
Serve the tortillas with sliced veggies, falafels, pickled red onion and chipotle sour cream sauce.
