Middle Eastern cuisine meets Mexican cuisine

Falafel with dill sauce in tacos

Ingredients (for 2–3 persons)
Preparation time: ca. 35 minutes
yields about 15 falafel, for 5 tacos
veg’ N co Falafel (ready-mix)
1 pkg
5 pcs
Coconut milk
5 T
Soy milk
1/3 C
Canola oil
1 C
Lemon juice
2 T
2 T
Agave nectar
4 t
Apple-cider vinegar
4 t
Garlic cloves
2 pcs
Iceberg lettuce
1/2 pc
2 pcs
1 pc

For the falafel

Cover contents of one veg’ N co Falafel Ready-Mix package with 200 ml of boiling water and stir well.
Let sit for 15 minutes.

Then form the dough into teaspoon-sized balls with moistened hands.

In a frying pan
Cover a frying pan liberally with oil and heat. Fry falafel over medium heat for about 5 minutes, until golden brown.

In a deep fryer
Heat the oil to about 320 °F (160 °C). Fry the falafel for about 5 minutes until golden brown.

When done, remove the falafel from the pan or deep fryer, dab lightly with cloth, and let sit for 3 minutes before serving.


For the dill sauce

Put the coconut milk, soy milk, canola oil, dill, agave nectar, apple-cider vinegar, Dijon mustard and garlic cloves into a blender and blend to emulsion. 
Season with salt and pepper.

Shred the lettuce, and dice the tomatoes and the onion.


Fill tacos with the falafel, lettuce, tomato and onion, cover with dill sauce, and enjoy.

„Humor is the salt of life, and who is well salted, stays fresh for a long time.“

Middle Eastern saying