These Falafel Smash Tacos with Lemon Tahini Sauce are hands down my favorite way to eat falafel, and there’s no deep frying involved. Instead of shaping the falafel into balls, you spread the herby chickpea mixture right onto a pita and set it falafel side down in a hot pan, where it turns golden and crispy while the bread gets toasty on the other side. Top it with my creamy lemon tahini sauce, pickled onions, baby tomatoes, and fresh parsley, fold it up, and dig in!
Friends, if you know me, then you know I have zero interest in standing over a pot of splattering oil at home. It’s the whole reason my baked Vegan Falafel with Cashew Tzatziki exists! These smash tacos skip the shaping altogether. You make one batch of the falafel mixture, spread it right onto your pitas, and crisp them up in a skillet with a teaspoon of oil, so every bite has a crunchy, golden falafel crust inside a toasty pita. It’s officially my favorite way to eat falafel.
The falafel mixture comes together in the food processor with canned garbanzo beans, a yellow onion, garlic, a big handful of parsley and cilantro, and a warm blend of cumin, chili powder, coriander, and a little cinnamon. Fair warning: the chickpeas start out looking like a bowl of crumbs, and you’ll probably need to stop and scrape down the sides a few times. Be patient! Once the herbs and spices go in, it comes together into a thick, spreadable paste that sticks right to the pita. I spread mine on thick because I like my tacos hearty, but you do you.
And then there’s the lemon tahini sauce. You already know I’m the self-proclaimed tahini queen, and if this sauce looks familiar, it’s because it’s the same one from my Ultimate Kale Salad and my Smashed Brussels Sprouts, with garlic powder in place of fresh garlic so there’s nothing to mince. It’s tangy, a little sweet, and so good drizzled over the warm falafel. From there, the toppings are up to you. I went with Quick Pickled Onions (I usually have a jar in my fridge anyway), halved baby tomatoes, fresh parsley, and a sprinkle of sesame seeds, but use whatever you have on hand.
What You Need to Make These Crispy Falafel Smash Tacos
- Garbanzo Beans: Since they’re already cooked, the falafel only needs a few minutes in the pan to get hot and crispy. They’re also full of fiber and plant-based protein, so these tacos actually keep you full.
- Yellow Onion: Adds moisture and that savory, slightly sweet flavor you want in a good falafel.
- Garlic: Gives the falafel a bold, garlicky bite.
- Italian Parsley: A full cup of flat-leaf parsley gives the falafel its fresh flavor and that gorgeous green color inside. Save a little extra for topping the tacos at the end.
- Cilantro: Cilantro and parsley together give falafel its signature herby flavor. If you’re not a cilantro fan, use more parsley in its place.
- Cumin: Cumin is the warm, earthy backbone of the spice blend.
- Chili Powder: Chili powder brings a little warmth and color without making the falafel spicy. If you like heat, add a pinch of cayenne.
- Coriander: Ground coriander has a bright, almost citrusy flavor that plays really well with the fresh herbs.
- Cinnamon: Cinnamon might sound unexpected, but it adds a subtle warmth that rounds out the other spices.
- Baking Powder: Keeps the falafel light instead of dense and pasty.
- Kosher Salt: Kosher salt seasons the falafel all the way through. Feel free to taste the mixture before cooking and add a pinch more if needed.
- Lemon Juice: Use fresh lemons if you can, since bottled juice tastes flat next to the tahini.
- Olive Oil: Olive oil gives it a smooth, silky texture. Use a good extra virgin olive oil, since its flavor really comes through.
- Tahini: Tahini is a paste made from ground sesame seeds, and it’s what makes this sauce rich and creamy without any dairy. I like a smooth, runny tahini for sauces Soom is my favorite, or you can make my 3-Ingredient Homemade Tahini.
- Honey: Honey balances out the tang of the lemon and vinegar with just a touch of sweetness. To make the sauce vegan, swap in maple syrup.
- Red Wine Vinegar: Red wine vinegar adds a second layer of tang and helps loosen up the tahini.
- Garlic Powder: Garlic powder gives the sauce plenty of garlic flavor.
- Sea Salt: Sea salt brings the whole sauce together.
- Black Pepper: Adds a little bite to balance the creamy tahini.
- Water: Every tahini is a little different, so your sauce might come out on the thick side. Whisk in water a tablespoon at a time until it’s pourable.
- Pita: You’ll need six pitas, one per taco. Soft, fresh pitas fold the easiest without cracking, and you can use a gluten-free pita or flatbread if needed.
- Avocado Oil: It has a high smoke point, so it holds up well in a hot pan.
- Baby Tomatoes: Halved baby tomatoes add a juicy, fresh pop on top.
- Pickled Onions (optional): They’re optional, but I highly recommend them for a tangy crunch. Use store-bought or make my Quick Pickled Onions.
- Sesame Seeds: A sprinkle of sesame seeds on top adds a little crunch.
How to Make Falafel Smash Tacos (No Deep Frying Required!)
To make these tacos, start with the falafel. Add the roughly chopped onion, garlic cloves, and drained garbanzo beans to a large food processor and process until they break down into fine crumbs. Then, add the parsley, cilantro, cumin, chili powder, coriander, cinnamon, baking powder, and kosher salt, and process again until the mixture becomes a thick paste. You’ll likely need to stop and scrape down the sides a few times. Be patient, it will come together!
Next, make the lemon tahini sauce. In a bowl, whisk together the lemon juice, olive oil, tahini, honey, red wine vinegar, garlic powder, sea salt, and black pepper. If it’s too thick, add water a little at a time until it’s drizzly. Taste, adjust the seasonings as needed, and set it aside.
Now, assemble the tacos. Add a large spoonful of the falafel mixture to each pita and spread it out evenly.
Heat a large skillet over medium heat and add 1 teaspoon of avocado oil. Once the pan is hot, place a pita in the pan falafel side down and cook for about 3 minutes, until the falafel is golden and crispy. Flip it over and cook for another minute or so to crisp up the bread. Transfer it to a plate and repeat with the remaining tacos, adding another teaspoon of oil to the pan for each one.
Finally, add your toppings: the lemon tahini sauce, pickled onions, baby tomatoes, parsley, and sesame seeds. Fold them up like a taco and enjoy! Store any leftover falafel mixture, sauce, and toppings separately in airtight containers in the fridge.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!
** Photography by Tanya Pilgrim
Equipment
- Nonstick pan
Ingredients
For the Falafel
- 2 cans garbanzo beans, drained and rinsed
- 1 yellow onion, roughly chopped
- 3 cloves garlic
- 1 cup Italian parsley, roughly chopped
- ¾ cup cilantro, roughly chopped
- 1 ½ teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon coriander
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
For the Lemon Tahini Sauce:
- ¼ cup lemon juice
- ⅓ cup olive oil
- 3 tablespoons tahini
- 2 tablespoons honey
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- Water to thin, as needed
Instructions
- To make these tacos, start with the falafel. Add the roughly chopped onion, garlic cloves, and drained garbanzo beans to a large food processor and process until they break down into fine crumbs.
- Then, add the parsley, cilantro, cumin, chili powder, coriander, cinnamon, baking powder, and kosher salt, and process again until the mixture becomes a thick paste. You’ll likely need to stop and scrape down the sides a few times. Be patient, it will come together!
- Next, make the lemon tahini sauce. In a bowl, whisk together the lemon juice, olive oil, tahini, honey, red wine vinegar, garlic powder, sea salt, and black pepper. If it’s too thick, add water a little at a time until it’s drizzly. Taste, adjust the seasonings as needed, and set it aside.
- Now, assemble the tacos. Add a large spoonful of the falafel mixture to each pita and spread it out evenly.
- Heat a large skillet over medium heat and add 1 teaspoon of avocado oil. Once the pan is hot, place a pita in the pan falafel side down and cook for about 3 minutes, until the falafel is golden and crispy.
- Flip it over and cook for another minute or so to crisp up the bread. Transfer it to a plate and repeat with the remaining tacos, adding another teaspoon of oil to the pan for each one.
- Finally, add your toppings: the lemon tahini sauce, pickled onions, baby tomatoes, parsley, and sesame seeds. Fold them up like a taco and enjoy! Store any leftover falafel mixture, sauce, and toppings separately in airtight containers in the fridge.
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