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Nutrition Facts
Serving Size 163 g
(Approx. 6 Servings)
Amount Per Serving
Calories 240 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 340 mg 14%
Total Carbohydrate 20 g 7%
Dietary Fiber 6 g 24%
Sugars 2 g
Protein 7 g
Vitamin A 30% • Iron 15%
Vitamin C 30% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Southwest Falafel Taco with Cilantro Yogurt

Prep Time
45 minutes
Cook Time
10 minutes
Total Time
55 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

15 Oz Central Market Organics Low Sodium Garbanzo Beans, rinsed and drained
2 small shallot(s), rough chopped
1 cup(s) fresh Italian parsley, loosely packed
3 Tsp white sesame seeds
1 cup(s) fresh cilantro, lightly packed
1 Tbsp H-E-B Ground Cumin
2 Tsp Morton & Bassett Smoked Paprika
1/2 Tsp H-E-B Pure Ground Black Pepper
1/2 Tsp H-E-B Kosher Salt
4 Tbsp H-E-B Organics Whole Wheat Flour
1/2 cup(s) H-E-B Select Ingredients Non-Fat Plain Greek Yogurt
1 Haas avocado, peeled and seeded
1/2 bunch of cilantro, chopped
1 Tbsp lime(s), juiced
1 Tbsp fresh garlic clove(s), minced
1/2 cup(s) vegetable oil
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Instructions

1
To make falafel: in a food processor combine chickpeas, shallots, parsley, sesame seeds, cilantro leaves, spices and flour. Pulse until texture of coarse sand. Remove from bowl and form into small tablespoon sized balls. Then refrigerate. Note: this will help balls stay together while frying.
2
To make yogurt sauce: clean out food processor and add yogurt, avocado, cilantro, lime juice and garlic. Blend until smooth. Remove to a small bowl and set aside.
3
Heat oil in a shallow pan on medium-high. Add falafel to hot oil. Cook 3 to 4 minutes then flip and cook an additional 3 to 4 minutes. Remove to a plate lined with paper towels to drain.
4
Serve falafel in a warmed whole wheat tortilla with a generous amount of cilantro yogurt.
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