Sweet & Spicy Falafel Tacos
with cabbage and radish slaw
Tags:
Quick
•Veggie
Allergens:
Wheat
•Sesame
•Soya
•Egg
•Mustard
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
160 grams
Falafel
8 unit(s)
Tortilla
(Contains Wheat)
20 milliliter(s)
Sesame Oil
(Contains Sesame)
1 sachet(s)
Gochujang Paste
(Contains Soya)
2 sachet(s)
Honey
1 unit(s)
Garlic
1 unit(s)
Cabbage
125 grams
Radish
1 unit(s)
Scallion
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 sachet(s)
Miso Paste
(Contains Soya)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)2773 kJ
Energy (kcal)663 kcal
Fat35.7 g
of which saturates7.9 g
Carbohydrate73.8 g
of which sugars18.5 g
Dietary Fiber4.1 g
Protein12.9 g
Cholesterol0 mg
Salt3.67 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim and thinly slice the scallion.
- Trim and thinly slice the radish.
- Halve the cabbage, cut out and discard the tough core, then thinly slice.
- In a bowl, mix the cabbage and radishes with aioli. Season with salt and pepper. Stir to combine.
2
- To another bowl, mix the gochujang, sesame oil, miso and honey. Whisk to combine.
3
Place a pan over medium-high heat with a drizzle of oil.
When hot, fry the falafel for 3-5 mins, turning frequently for even cooking.
Pop the tortillas into the oven to warm, 1-2 mins.
4
- Divide tortillas between plates.
- Top with saucy falafel and then coleslaw.
- Sprinkle over the scallion.
