Caesar-Style Falafel Tacos

Name: Caesar-Style Falafel Tacos with Parmesan & Caramelised Onion
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 unit cucumber; 1 unit tomato; ½ head cos lettuce; 2 unit red onion; ½ unit lemon; 1 tub spinach falafel; 2 tbs balsamic vinegar; 1 tbs water; 3 tsp brown sugar; 1 packet garlic aioli; 1 packet grated Parmesan cheese; ½ tub Dijon mustard; 6 unit mini flour tortillas

with Parmesan & Caramelised Onion

Up to 180$ + Free Treats / Extras for Life

Do the flavours of Caesar salad work in a taco? You bet they do! And since you're mixing cuisines anyway, why not add some falafel to the mix for a bit of oomph? It may sound a little crazy, but believe us, this combo was meant to be.

Tags:

Veggie

Allergens:

Eggs

•Milk

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 unit

cucumber

1 unit

tomato

½ head

cos lettuce

2 unit

red onion

½ unit

lemon

1 tub

spinach falafel

(May be present: Sesame, Eggs, Gluten, Milk, Soy, Wheat, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanuts.)

1 packet

garlic aioli

(Contains: Eggs;)

1 packet

grated Parmesan cheese

(Contains: Milk;)

½ tub

Dijon mustard

6 unit

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

Not included in your delivery

olive oil

2 tbs

balsamic vinegar

1 tbs

water

3 tsp

brown sugar

Nutritional Values

per serving

Energy (kJ)3293 kJ

Fat51.1 g

of which saturates6.1 g

Carbohydrate65.8 g

of which sugars26 g

Protein26.1 g

Sodium1920 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Non-Stick Pan

Cooking Steps

Thinly slice the cucumber into batons. Thinly slice the tomato into half moons. Finely 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 regularly 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.

In a small bowl, combine the garlic aioli, 1/2 the grated Parmesan cheese, Dijon mustard (see ingredients list) and a splash of water. Season to taste.

TIP: If you don’t like mustard, add a little at a time and taste as you go.

Wipe out the frying pan and return to a mediumhigh heat with enough olive oil to coat the base. Once the oil is hot, add the falafels and cook, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel. Season to taste.

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through. In a medium bowl, add the tomato, cos lettuce and 1/2 the Caesar dressing. Toss to combine.

Take everything to the table. Build your tacos by spreading some of the Caesar dressing over each tortilla. Top with the cos lettuce and tomato, cucumber, falafels and caramelised onion. Garnish with the remaining grated Parmesan. Serve with the lemon wedges.