Crispy Falafel & Feta Tacos

Name: Crispy Falafel & Feta Tacos with Creamy Parsley Sauce plus Balsamic Onion & Tomato
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Red Onion; 1 unit Tomato; 1 clove Garlic; ¼ ounce Parsley; 10 unit Falafel; 5 teaspoon Balsamic Vinegar; 6 unit Flour Tortillas; 4.5 tablespoon Sour Cream; ½ cup Feta Cheese; 1 teaspoon Cooking Oil; ½ teaspoon Sugar; Salt; Pepper

with Creamy Parsley Sauce plus Balsamic Onion & Tomato

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Our fresh spin on a Mediterranean street food mainstay, these falafel-stuffed tacos are drizzled with creamy parsley sauce and sprinkled with feta cheese and balsamic pickled onion and tomato veggies for bright, tangy flavors. It all comes together so fast—less than 20 minutes from kitchen to table— that it’ll be a wrap before you know it!

Tags:

Veggie

•Quick

•Easy Prep & Clean

•New

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Red Onion

1 unit

Tomato

1 clove

Garlic

¼ ounce

Parsley

10 unit

Falafel

5 teaspoon

Balsamic Vinegar

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

4.5 tablespoon

Sour Cream

(Contains: Milk)

½ cup

Feta Cheese

(Contains: Milk)

Not included in your delivery

1 teaspoon

Cooking Oil

½ teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Calories740 kcal

Fat40 g

Saturated Fat14 g

Carbohydrate79 g

Sugar17 g

Dietary Fiber7 g

Protein21 g

Cholesterol50 mg

Sodium1310 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Plastic Wrap

•Large Pan

•Paper Towel

Instructions

PDF

• Wash and dry produce. • Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Halve tomato lengthwise and thinly slice into half-moons. Peel and mince garlic. Mince parsley. • Halve falafel.

• In a small microwave-safe bowl, combine sliced onion, vinegar, and ½ tsp sugar (1 tsp for 4 servings). Cover with plastic wrap; microwave 30 seconds. • Stir in tomato, garlic, and half the parsley. Season with salt and pepper. Refrigerate until ready to use in Step 6.

• Heat a drizzle of oil in a large pan over medium-high heat. Add falafel and cook until golden and crispy, 2-3 minutes per side.

• While falafel cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• In a second small bowl, combine sour cream and remaining parsley. Lightly season with salt and pepper. • Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Divide tortillas between plates and fill with falafel. Drizzle with half the parsley sauce. Top with balsamic onion and tomato (draining first) and sprinkle with feta. Drizzle with remaining parsley sauce and serve.