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.
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spinach falafel(May be present Sesame, Egg, Gluten, Milk, Soy)
grated Parmesan cheese(ContainsMilk)
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
brown sugar(May be present Sesame, Gluten, Milk, Soy, Tree Nuts, Peanuts)
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.