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Mini Felafel tacos with flavorful Tahini sauce

Felafel along with fried eggplant and lots of pickled relishes and hot sauce packed inside crisp mini taco shells drizzled with generous amount of flavorful tahina sauce.


  • 1 eggplant Cut into small cubes and fried in olive oil
  • 6-7 felafel
  • pickled turnips
  • pickled jalapeƱos
  • 1 Small onion chopped
  • parsley
  • hot sauce
  • tomatoes optional

For tahina sauce:

  • 2 Tbsp yoghurt
  • 2 Tbsp mayonnaise
  • 2 Tbsp tahina
  • 1 Clove garlic
  • 2 pickled jalapenos
  • black pepper
  • salt
  • 1 Tbsp lemon juice

For assembling:

  • tortilla wraps
  • butter


To make tahina sauce:

  • Add all ingredients in a blender jar and blend until smooth.
  • Refrigerate for an hour.

To assemble:

  • In a bowl add chopped falafel, jalapenos, onions, turnips, fried eggplant, tomaotes, parsley and hot sauce. Mix well and keep aside.
  • Cut tortillas into small rounds with a cookie cutter. Brush with butter on both sides and place it on the oven rack by draping it on it.
  • Or flip a cupcake pan and place the tortillas on the groove of each cup as shown in the video.
  • Bake at 180C for 5-7 minutes.
  • Let it cool.
  • Fill the tacos with falafel mixture and pour tahina sauce generously.
  • serve with extra sauce on the side,