# Components:
→ For the Falafel
01 - 1 1/2 cups dried chickpeas, soaked overnight and drained
02 - 1/2 cup chopped yellow onion
03 - 3 cloves garlic, minced
04 - 1/4 cup chopped fresh parsley
05 - 1/4 cup chopped fresh cilantro
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon cayenne pepper
09 - 1 teaspoon salt
10 - 1/2 teaspoon baking powder
11 - 2 tablespoons all-purpose flour
12 - Vegetable oil, for frying
→ For the Slaw
13 - 1 cup shredded red cabbage
14 - 1 cup shredded carrots
15 - 2 tablespoons chopped fresh mint
16 - 2 tablespoons fresh lime juice
17 - 1 tablespoon olive oil
18 - 1/2 teaspoon salt
→ For the Tahini Sauce
19 - 1/3 cup tahini
20 - 2 tablespoons fresh lemon juice
21 - 2 tablespoons cold water
22 - 1 small garlic clove, minced
23 - 1/4 teaspoon salt
→ For the Tacos
24 - 8 small corn tortillas, warmed
25 - 1 small cucumber, thinly sliced
26 - 1 ripe tomato, diced
27 - 1/4 cup pickled red onions, optional
28 - Fresh cilantro leaves, for garnish
# Directions:
01 - In a food processor, combine soaked chickpeas, chopped onion, minced garlic, fresh parsley, fresh cilantro, ground cumin, ground coriander, cayenne pepper, and salt. Pulse until the mixture is finely minced but not puréed into a paste. Add baking powder and all-purpose flour; pulse briefly to incorporate.
02 - Shape the falafel mixture into small balls or patties, approximately 2 tablespoons in size each. Ensure they are compact enough to hold their shape during frying.
03 - Heat 1 inch of vegetable oil in a deep skillet or frying pan over medium-high heat to approximately 350°F (175°C). Carefully add falafel in batches, ensuring not to overcrowd the pan. Fry for about 3–4 minutes per side until they are golden brown and crisp. Remove falafel from the hot oil and drain on paper towels.
04 - In a mixing bowl, combine shredded red cabbage, shredded carrots, and chopped fresh mint. Add fresh lime juice, olive oil, and salt. Toss gently to coat all ingredients evenly. Set aside for flavors to meld.
05 - In a separate bowl, whisk together tahini, fresh lemon juice, cold water, minced garlic, and salt. Continue whisking until the sauce is smooth and creamy. If the sauce is too thick for drizzling, add more cold water, 1 teaspoon at a time, until the desired consistency is achieved.
06 - To assemble the tacos, place a few prepared falafel pieces onto each warm tortilla. Top with the prepared slaw, thinly sliced cucumber, diced tomato, and optional pickled red onions. Drizzle generously with the tahini sauce and garnish with fresh cilantro leaves.
07 - Serve the Global Falafel Street Tacos immediately while the falafel and tortillas are warm.
