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.

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I usually add a lot more beets than are shown in this picture!


Just looking at the picture, my cravings are starting.