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Soft Falafel Tacos with Salsa Verde & White Bean Dip

Soft Falafel Tacos with Salsa Verde & White Bean Dip

  • cauldron-prep-icon

    Prep

    35 minutes

  • cauldron-cook-icon

    Cook

    12 minutes

  • cauldron-serves-icon

    Serves

    4

  • cauldron-cuisine-icon

    Cuisine

    Mexican

Keep it fresh and green with these tasty falafel tacos! The combination of flavours and textures will be sure to have you coming back for more.

  • Prep

    35 minutes

    cauldron-prep-icon
  • Cook

    12 minutes

    cauldron-cook-icon
  • Serves

    Serves 4

    cauldron-serves-icon

Ingredients

Ingredients
Method

Ingredients

  • 200g pack of Cauldron Falafels


  • Pickled radishes:

  • 5 radishes, trimmed and finely sliced

  • 2 tbsp red wine vinegar

  • 1 tsp caster sugar


  • For the white bean dip:

  • 400g tin of cannellini beans

  • ½ ripe avocado, peeled and de-stoned

  • 1 fresh jalapeno

  • 2 tbsp extra virgin olive oil

  • 1 tbsp lime juice

  • Salt and pepper to taste


  • For the salad:

  • 60 g fennel, trimmed and finely sliced

  • 20 g baby kale, trimmed and finely sliced

  • 30 g cucumber, de-fleshed and finely sliced

  • 1 tbsp extra virgin olive oil


  • For the salsa verde:

  • 10 g fresh mint, de-stalked and leaves picked

  • 10 g fresh parsley

  • 10 g fresh coriander

  • 3 cornichons

  • 1 tsp capers

  • 1 tbsp red wine vinegar

  • 2 tbsp extra virgin olive oil

  • 1 tbsp lime juice

  • Salt and pepper to taste


  • To serve:

  • 8 soft tacos

  • Fresh coriander

  • Micro herbs

Method

Place the sliced radishes in a bowl, add the red wine vinegar and caster sugar and coat well. Set aside for 10-15 minutes to pickle.

To make the white bean dip, place all ingredients into a food processor and pulse until smooth. Season to taste and set aside.

For the salad, combine all ingredients together in a bowl. Set aside.

Remove the Cauldron falafel from the packaging and cook in the oven according to pack instructions, then cut in half

To make the salsa verde, place all ingredients into a food processor and pulse until smooth. Season to taste.

Prior to serving, place the soft tacos in a frying pan and fry on each side for 5-10 seconds. Once heated, transfer to a board or worktop and lay flat.

To serve, spread a tablespoon of white bean dip on to each taco, followed by a tablespoon of salad, 2 falafel halves, pickled radishes, coriander, a drizzle of the salsa verde and the micro herbs.