Falafel tacos with avocado & green harissa


Ingredients

  • for the falafel:
  • 1/2 cup of pine nuts
  • 1/2 cup of cilantro
  • 1/4 cup of chives
  • 1 16 oz can of organic, low sodium chickpeas
  • 2 cloves of garlic
  • 1/2 cup of onion, diced
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of cayenne (optional)
  • 1/2 teaspoon of salt
  • 1 tablespoon of baking powder
  • 1 tablespoon of brown rice flour (or chickpea flour)
  • 2 tablespoons of extra virgin olive oil (plus a little more for brushing on top)
  • for the green harissa:
  • 2 tablespoons of cumin seeds
  • 1 tablespoon of coriander seeds
  • 1 clove of garlic, minced
  • 2 jalapenos, seeded and diced
  • 1/2 cup of cilantro
  • 1/2 cup of parsley
  • the zest and juice of 1/2 a lemon (3 tablespoons of lemon juice)
  • 1/2 a teaspoon of salt
  • a pinch of red pepper flakes
  • for the tacos:
  • several corn tortillas (lightly toasted, if you like)
  • 1 avocado, sliced
  • 1-2 tomatoes, chopped
  • some additional (optional toppings): green onion, tzatziki, cucumbers, toasted sesame seeds