Crunchy Plant-Based Falafel Tacos

One day I made falafel for a few friends and realized right before the first guest arrived that I had forgotten to buy pita bread. One of my guests said that she often serves falafel in corn tortillas, either with Green Sauce or with salsa, and voila, dinner was saved!

By Del Sroufe,


  • 12–16 corn tortillas (6 inches)
  • 14-18 baked falafels
  • 1 cup Green Sauce or your favorite salsa, more as desired
  • 2 cups chopped romaine lettuce
  • 1 large tomato, chopped
  • 1 medium red onion, diced


  • Preheat a nonstick skillet over medium heat for 5 minutes. Add enough corn tortillas to cover the bottom of the pan and heat for 3 to 4 minutes to soften the tortillas. Repeat with the remaining tortillas.
  • To serve, cut each falafel in half, and place two or three halves in the center of each corn tortilla.
  • Top each tortilla with some of the Green Sauce, romaine, tomato, and red onion.

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About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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