Falafel Tacos with Avocado Sriracha Cream


I’ve decided that mediterranean-mexican fusion needs to become a “thing”.




Mediterranean and Mexican cuisines are by far my favorite kinds of food to eat. Give me a falafel wrap and a big bowl of hummus any day and I’ll be your best friend. At the same time, give me some fish tacos with fresh, chunky guacamole and I’ll be eating out of the palm of your hand. I know, I’m ridiculous. But who said we can’t mesh these two flavor-towns together into something really incredible?




Kristy Turner is officially a genius for combining these flavors into one delicious taco! Have you ever read her blog Keepin’ It Kind? I’ve been following it for a few years and was SO excited as soon as I heard she was releasing her first cookbook: But I Could Never Go Vegan! Of course, I ordered it instantly and couldn’t wait to dig into her mouth-watering recipes. One of the first recipes on my list to try were her Falafel Tacos with Sriracha Tahini Sauce. How incredible does that sound just hearing the name? Of course, I had to put my own little spin on it, changing up the sauce a bit and adding a little extra Mexican flair 🙂





The falafels are baked (not fried) and packed full of nutritious ingredients— but you would never know based on how delicious they taste! Once they come out of the oven, they are perfectly crispy on the outside, soft on the inside, and so flavorful. I layered them in a taco shell with sliced tomato, red onion, and the best sauce I’ve made in a very long time: Sriracha avocado cream sauce. It’s literally as simple as it sounds. So simple, I’m embarrassed I haven’t tried it before now! This sauce adds the perfect amount of spice and creaminess that this taco needs, making it an all around win in my book.

So Mediterranean-Mexican fusion, let’s make this a thing, shall we?




Falafel Tacos with Avocado Sriracha Cream

Serves 3-4
Cook time 30 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish


for the falafel

  • 1 can chickpeas, drained and rinsed
  • ½ cup packed cilantro and parsley leaves
  • 2 tbsp whole wheat flour (or chickpea flour)
  • ¼ red onion, diced
  • 2-3 garlic cloves
  • juice of ½ lemon
  • 1 ½ tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • salt and pepper to taste

for the avocado sriracha cream

  • 1 very ripe avocado
  • juice of ½ lemon
  • 1-2 tbsp (or more) Sriracha

for the tacos

  • 4-6 hard taco shells
  • sliced tomato
  • sliced red onion
  • chopped cilantro leaves


inspired by Kristy Turner's Falafel Tacos with Sriracha Tahini Sauce in "But I Could Never Go Vegan"


Step 1
Preheat the oven to 350 degrees and cover a sheet pan with parchment paper.
Step 2
In a food processor, add all the falafel ingredients. Process until you have a mostly smooth ball of "dough". If the batter is too dry, add a tbsp of olive oil and pulse. Use a cookie scoop to scoop out balls of dough, then roll and flatten with your hands. Place the falafel patties onto the parchment paper. This recipe typically makes 12-15 falafel. Bake for 20 minutes, flipping half way through the cook time.
Step 3
While the falafel are baking, prepare the avocado sriracha cream. Scoop out the flesh of one avocado in a small bowl and squeeze in the juice of half a lemon. Smash the avocado and lemon juice with a fork until almost all the chunks are gone. Drizzle in 1-2 tbsp of sriracha and whip it into the avocado cream with the fork.
Step 4
To prepare the tacos, layer 3 falafel into each taco shell. Spread tomato slices, red onion, and chopped cilantro leaves on top of falafel, then top with the avocado sriracha cream. Crunch away!

Falafel Tacos with Avocado Sriracha Cream {vegan, gluten free} // pumpkin & peanut butter


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. this is something the Husband would FLIP out for. best food combo i’ve seen in a long time!

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