Do the flavours of Caesar salad work in a taco? You bet they do! And since you're mixing cuisines anyway, why not add falafels to the mix for a bit of oomph? It may sound a little crazy, but believe us, this combo was meant to be.
spinach falafel(May be presentGluten, Sesame)
garlic aioli(ContainsEgg, MilkMay be presentTree Nuts)
grated Parmesan cheese(ContainsMilk)
mini flour tortillas(ContainsGlutenMay be presentSoy)
Thinly slice the cucumber into matchsticks. Thinly slice the tomato into half-moons. Shred the cos lettuce (see ingredients list). Thinly slice the red onion. Slice the lemon (see ingredients list) into wedges. Use your hands to break each spinach falafel into quarters (don't worry if they crumble!).
In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
While the onion is cooking, combine the garlic aioli, 1/2 the grated Parmesan cheese and the Dijon mustard (see ingredients list). TIP: If you don’t like mustard, add a little at a time and taste as you go. Season to taste with salt and pepper.
Wipe out the frying pan and return to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the falafel and cook, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel. Season the falafel with a pinch of salt and pepper.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Take everything to the table to serve. Build your tacos by spreading some of the Caesar dressing over a tortilla. Top with a helping of cos lettuce, tomato, cucumber, falafel and caramelised onion. Garnish with some of the remaining grated Parmesan cheese. Serve with the lemon wedges.