Chipotle Falafel Tacos
with Spiced Chips and Baby Gem & Tomato Salad
Chipotle is full of rich, smoky and fruity flavours with a kick from the chipotle chillies. Stir the chipotle through yoghurt, then pile your tacos with salad, falafels, cheese and chipotle yoghurt for a hearty vegetarian dinner.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Mexican Style Spice Mix
3 unit(s)
Garlic Clove
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Medium Tomato
1 unit(s)
Lime
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
20 grams
Chipotle Paste
171 grams
Ready to Eat Falafels
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Sprinkle with the Mexican style spice mix. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
Trim the baby gem, halve lengthways, then thinly slice. Cut the tomato into 1cm chunks. Cut the lime into wedges.
In a large bowl, combine half the lime juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a small bowl, combine the roasted garlic with the yoghurt and chipotle paste (add less if you'd prefer things milder). Set aside.
When the chips are nearly ready, put a large frying pan on high heat and add enough oil to completely coat the bottom of the pan.
Once hot, carefully add the falafels to the pan and reduce the heat to medium-high. Cook until golden, 2-4 mins. Adust the heat as neccessary.
Pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.
Once the falafels are cooked, slice them in half.
Add the lettuce and tomato to the bowl of lime dressing. Toss to evenly coat.
Top your tortillas with the baby gem & tomato salad, followed by the falafels. Spoon over the chipotle yoghurt and crumble over the Greek style salad cheese.
Serve with the chips on the side with the mayonnaise (see pantry for amount) for dipping.
Enjoy!
