Falafel Taco with Beet Quinoa, Lemon Hummus and Feta

 Who said a Falafel can’t be a Taco….not me, cuz it’s genius!


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I’ve had the pleasure of partnering up with My Little Chickpea Gourmet for this blog. They’re are a local Torontonian company started by a mom/daughter duo. It’s gluten-free, made with superfoods AND tastes delicious!


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They have a large line of foods that include, dips, salads, a variety of hummus flavours, marinades and dressings along with falafels.

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Up at my cottage they have a farmers market in the summer in the local town. Each Saturday My Little Chickpea Gourmet sets up a booth and sells most of their line of foods. One of the things they offer in the summer is slightly pickled and oiled chopped hot peppers that I may have bought them out of! They grow the peppers themselves outside so they’re only available mid-summer to late summer. About a month or so after buying as much as I could get my hands on I almost had to check myself into hot pepper rehab! I found myself eating a small container of them a day with a spoon. Soooo good but my tummy was starting to get angry with me lol. Sadly I’m all out and look forward to summer again just so I can stock up!

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I love this recipe because it combines so many of my favorite foods. I love tacos and looove falafels! These have been flash fried initially but I finish them in the oven. The beet quinoa adds a sweet flavour and a really killer texture.

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The falafels paired with salty feta and lemon-y hummus add a complex mixture that I guarantee you will love!

Don’t skip the tahini sauce ….it really ties the whole thing together.

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Craving…..yes……off to the kitchen!


Falafel Tacos with Beet Quinoa, Lemon Hummus and Feta
Serves 4
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  1. 1-395gr container My Little Chickpea Gourmet Beet Quinoa
  2. 1-245gr container My Little Chickpea Gourmet Lemon Burst Hummus
  3. 12 My Little Chickpea Gourmet Falafels
  4. 4oz crumbled feta
  5. 1 cup Mache
  6. 4 radishes, thinly sliced
  7. ΒΌ cup cilantro, chopped
  8. Pea shoots
  9. 1 large tomato chopped
  10. 4 large corn or flour tortilla wraps
  11. Tahini Sauce (recipe follows)
  12. Tahini Sauce
  13. 3 tablespoons tahini (sesame paste)
  14. 3 tablespoons water
  15. 1 tablespoon fresh lemon juice
  1. Place Falafels in a 400 degree oven for 6-8 min.
  2. Warm tortillas in a hot cast iron skillet. Keep warm in 200 degree oven.
  3. To serve place 3 falafels along with Beet quinoa, hummus, feta, radishes, sprouts, mache, tomatoes and cilantro. Drizzle with tahini sauce. Fold in thirds and eat immediately.
Nancy's Cravings http://nancyscravings.com/




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