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Falafel Taco Boats

Spicy homemade falafel in a taco boat with cucumber tomato salad, shredded lettuce, feta, and tzatziki.
Prep Time30 mins
Cook Time20 mins
resting time12 hrs
Total Time12 hrs 50 mins
Servings: 8 large taco boats



  • 1 cup Dried Chickpeas
  • 1/2 cup Dried Black Beans
  • 3 Jalapenos seeds removed and roughly chopped
  • 1/2 cup roughly chopped pasley
  • 1/4 cup Chopped Scallion
  • 1 tablespoon old el paso seasoning


  • 1 cup Greek Yogurt
  • 1/2 cup Minced Cucumber
  • 2 tablespoons finely chopped parsley
  • juice of 2 limes
  • 1/2 clove Garlic grated on a microplane
  • Salt and Pepper


  • 8 Old El Paso large soft taco boats
  • 1/2 head Iceburg Lettuce finely shredded
  • 2 large Tomatoes
  • 1 English Cucumber
  • 1/4 cup finely chopped parsley
  • Salt and Pepper
  • 1 cup Crumbled Feta


  • Place the chickpeas and black beans in a bowl and cover with water. Cover with plastic wrap and allow to rest overnight.
  • Strain and rinse the beans. Place in a food processor with the jalapeno, parsley, scallion, taco seasoning, and a pinch of salt and pepper.
  • Pulse until the pieces are very small and when you grab some in your hand you can form a ball out of it.
  • Pour into a bowl and mix evenly. Form puck shaped falafel with your hands.
  • Preheat 1/2 inch of oil in a frying pan. Gently place the falafel in the pan in batches. Fry the falafel flipping once to brown evenly. Remove onto a paper towel or rack to cool.
  • Mix the tzatziki ingredients and place in the fridge to rest.
  • Mix the tomato, cucumber, parsley, salt, and pepper in a bowl.
  • Fill the taco boats first with lettuce, then the tomato mixture, then the cheese, then falafel, then top with the tzatziki. Serve.