Deconstructed Falafel Pita Tacos
There's no need to spend hours prepping and frying falafel balls when you could whip up these Deconstructed Falafel Pita Tacos in under 20 minutes. Enjoy the full flavors of the Mediterranean for dinner tonight!
- 2 tablespoons olive oil
- 1 (15 oz) can chickpeas drained and rinsed
- 2 cloves garlic minced
- 2 teaspoons lemon zest
- 2 teaspoons fresh lemon juice
- 2 teaspoons ground coriander
- 2 teaspoons kosher salt
- 1 teaspoon cumin
- 4 pitas
- 1 cup avocado hummus
- 1 cup english cucumber diced
- 1 cup roma tomato diced
- ¼ cup tzatziki
- ⅓ cup curly parsley minced
- ⅓ cup cilantro minced
Heat the olive oil in a large skillet over medium heat. In a medium-sized bowl, combine the chickpeas, lemon zest, lemon juice, coriander, salt, and cumin and toss gently to coat. Add the chickpeas to the skillet and cook until lightly browned and crispy on the outside, around 10 minutes.
Divide the hummus between the 4 pitas, then add the cucumber and tomato. Add the chickpeas, then drizzle with tzatziki and top with a heaping pile of parsley and cilantro. Serve immediately.
Calories: 531kcal | Carbohydrates: 73g | Protein: 20g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 1783mg | Potassium: 641mg | Fiber: 14g | Sugar: 6g | Vitamin A: 765IU | Vitamin C: 14.2mg | Calcium: 169mg | Iron: 6.2mg