Falafel Tacos with Spicy Mole Sauce
 
Prep time
Cook time
Total time
 
If you don't have time for the mole you can just make the falafel which can be used many different ways including on top of salads with a light tahini sauce or inside a taco with a squirt of sriracha.
Author:
Recipe type: Main
Serves: 4
Ingredients
mole sauce (makes approximately 1 cup)
  • ½ red onion, chopped
  • 1 poblano pepper, roased, seeded and diced*
  • 1 teaspoon extra virgin olive oil
  • ¼ teaspoon cinnamon
  • ½ teaspoon smoked paprika
  • ½ teaspoon sesame seeds
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon oregano
  • ⅛ teaspoon red chili flakes (optional)
  • ½ teaspooon salt
  • Fresh ground black pepper
  • 1 garlic clove, chopped
  • ⅓ cup unsweetened cocoa powder
  • 1 chipotle chili, canned and smoked in adobo sauce
  • 1 cup fire-roasted tomatoes with green chilies
  • ½ cup vegetable broth (or more if needed)
Falafel filling
  • 1 14 ounce carton of chickpeas, rinsed and drained
  • ½ cup onion, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon baking powder
  • 2 teaspoons of chili powder
  • 1 teaspoon paprika
  • light sprinkling of cayenne pepper
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper (or more to taste)
  • 1½ tablespoons lemon juice
  • ½ cup fresh, chopped cilantro or parsley
  • 1½ tablespoons flour
Tacos
  • 8 soft tortillas
  • ½ red onion, sliced
  • 1 avocado, pitted, skin removed and sliced
  • ½ cup of fresh, chopped cilantro
  • lime quarters for serving
Instructions
Mole Sauce
  1. Heat olive oil over medium-high heat in a large saute pan.
  2. Saute onion until softened. Adding a little vegetable broth instead of oil if sticking.
  3. Add the dried spices, garlic and diced poblano pepper. Cook for another two minutes.
  4. Add the vegetable broth, fire-roasted tomatoes, chipotle pepper and cocoa and bring to boil. Reduce the heat to low and simmer covered for 15 minutes. Add more vegetable broth if needed.
  5. Pour into a food processor and puree until nearly smooth. Taste and adjust seasoning. Add more vegetable broth for desired consistency.
Taco filling
  1. Heat the oven to 375 F. Line a cookie sheet with foil or parchment paper. I prefer parchment paper
  2. Combine your falafel ingredients in a food processor and process until smooth. Taste and adjust seasonings.
  3. Turn into a bowl and refrigerate covered for an hour. *if you don't have time to refrigerate, it can go straight to oven.
  4. Form the chickpea mixture into balls about the size of walnuts. Place on cookie sheet and flatten a little with the back of a spoon.
  5. Bake in oven for 25 or until golden. Remove from oven. Let cool for 10 minutes.
  6. Heat a non-stick saute pan and saute tortillas on both sides until browned. Place in aluminum foil to stay warm.
  7. Put 2-3 patties into the tortilla. Top with sliced avocado, sliced red onion, fresh cilantro and drizzle with spicy mole sauce or a squirt of sriracha. Serve with lime quarters and a side of fresh mango. Garnish with a sprinkling of chopped red fresno chilis.
Poblano Peppers
  1. *pre-heat oven to 425 F. Place whole poblano on a baking sheet. Roast 30 to 45 minutes until charred on all sides. turning with tongs. Transfer to paper bag or covered bowl and let steam 15 minutes or until cooled. Peel off skins. Or..
  2. *place oven rack on the top shelf. Turn oven to broiler. Place whole poblano on a baking sheet. Place under broiler until charred, turning 3-4 times. This only takes a few minutes on each side so keep a careful eye on it. Transfer to a paper bag or covered bowl and let steam 15 minutes or until cooled. Peel off skins.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/falafeltaco/