Living in Mexico, surrounded by mouth-watering Mexican food, one might wonder why I’d eat anything other than Mexican food. I might be right with those wondering that, except that Mexico boasts a healthy Lebanese population. With that, comes some fantastic Lebanese cuisine!
One of our favorite tacos places in Cholula, Puebla made falafel tacos, generously garnished with grated beets, slathered in a yogurt sauce, and served on a pita. They were glorious.
After we got banished to the north, I had to recreate these for myself, to satisfy my falafel taco fix!
- 1 15oz can of chickpeas (or 1 cup of dried chickpeas, soaked overnight, and then cooked)
- 1 cup breadcrumbs
- 1 grated zucchini
- 1 small onion (preferably red), finely diced
- 1 egg
- 1 teaspoon salt
- oil for frying
- 1 grated beet
- pita bread (flour tortillas will work, if pitas can’t be found)
- jocoque (sorry, I don’t even know what it is in English, but it’s easy to find in any city in Mexico. Plain, unsweetened yogurt can substitute. Or sour cream.
- fresh mint leaves
Step 1: combine all the ingredients (except the fry oil)
Step 2: form into patties, a little smaller than the palm of your hand.
Step 3: fry ’em until they’re golden.
Step 4: serve with beets, jocoque, and mint on a pita.
Just looking at the picture, my cravings are starting.
This was another installment of My Favorite Vegetarian Recipes!
Come back next week for another!
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