Crushed Falafel & Potato Tacos

Name: Crushed Falafel & Potato Tacos with Pickled Cabbage, Cucumber & Yogurt Hummus Sauce
Total time: 10 min
Yield: 2
Cuisine: North Africa
Ingredients: 5 teaspoon White Wine Vinegar; 1 unit Mini Cucumber; 10 unit Falafel; 4 tablespoon Hummus; 1 teaspoon Hot Sauce; 2 tablespoon Yogurt; 1 teaspoon Garlic Powder; 1 unit Seasoned Precooked Potato Slices; 6 unit Flour Tortillas; 4 ounce Shredded Red Cabbage; Salt; Cooking Oil; Pepper; Sugar

with Pickled Cabbage, Cucumber & Yogurt Hummus Sauce

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This Mediterranean-style street food comes together in only three steps and 15 minutes! Crispy crushed falafel and potato stuffed tacos are drizzled with creamy yogurt hummus sauce, then topped with cool cucumber and tangy pickled cabbage for a fresh crunch. Plus a drizzle of hot sauce? Yes please!

Tags:

Veggie

•Fiber Smart

•Quick

•Easy Prep

Allergens:

Sesame

•Milk

•Soy

•Wheat

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 Time10 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

5 teaspoon

White Wine Vinegar

1 unit

Mini Cucumber

10 unit

Falafel

4 tablespoon

Hummus

(Contains: Sesame)

1 teaspoon

Hot Sauce

2 tablespoon

Yogurt

(Contains: Milk)

1 teaspoon

Garlic Powder

1 unit

Seasoned Precooked Potato Slices

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

4 ounce

Shredded Red Cabbage

Not included in your delivery

Salt

Cooking Oil

Pepper

Sugar

Nutrition Values

/ per serving

Calories780 kcal

Fat35 g

Saturated Fat8 g

Carbohydrate102 g

Sugar19 g

Dietary Fiber11 g

Protein21 g

Cholesterol0 mg

Sodium1540 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

• Wash and dry produce. • Trim and slice cucumber lengthwise into 1⁄4-inch-thick spears. • In a small microwave-safe bowl, combine vinegar, 1⁄2 tsp sugar (1 tsp for 4 servings), and a pinch of salt. Stir in cabbage. Cover with plastic wrap and microwave for 30 seconds. Refrigerate until ready to serve.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add potatoes, falafel, and half of the garlic powder. Using the back of a wooden spoon, mash potatoes and falafel into large pieces. • Cook, stirring occasionally, until potatoes and falafel are crispy, 4-5 minutes (if mixture seems dry, add another drizzle of oil; lower heat if browning too quickly). • Transfer to a paper-towel-lined plate.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • In a second small bowl, combine yogurt, hummus, remaining garlic powder, and 1 1⁄2 tsp water (3 tsp for 4 servings). Season with salt and pepper. • Spread tortillas with half the yogurt hummus sauce. Fill with potato and falafel mixture; top with cucumber and pickled cabbage (draining first). Drizzle with as much hot sauce and remaining yogurt hummus sauce as you like. Serve.