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Falafel tacos with chickpea sprouts

Chickpeas are a winning source of protein, dietary fibre and micronutrients like iron and magnesium.

Our Sydney Sprouts team of nutritional specialists have developed recipes this year to help you pack more goodness into every delicious and fresh bite.

Nourish your body with your own home grown chickpeas, made into falafel balls and added to tacos. Yum yum!

Falafel Tacos with Chickpea Sprouts

Makes 4 tacos 


For the falafel: 

  • 1 ½ cups chickpea sprouts 
  • 1/3 cup parsley 
  • ¼ cup coriander leaves 
  • 2 cloves garlic 
  • ¼ teaspoon salt 
  • 1 teaspoon cumin 
  • ¼ teaspoon cinnamon 
  • 1 tablespoon olive oil, plus extra for frying 
  • 2 tablespoons flour 
  • 1-2 tablespoons of water, as required 

 4 soft taco shells 

4 leaves iceberg lettuce, finely shredded 

2 tomatoes, finely diced 

½ avocado, finely diced 

½ cup corn 

2 tablespoons tahini* 

*Tahini can be substituted with hummus, or tzatiki if preferred 


  • Preheat oven to 180°C 
  • Spread chickpea sprouts on a tray lined with baking paper  
  • Place in the oven, and roast lightly for 12-15 minutes. Be careful not to overcook or the chickpea sprouts will become too dry 
  • Remove chickpea sprouts from the oven and allow to cool slightly 
  • Place chickpea sprouts, parsley, coriander leaves, garlic, salt, cumin, cinnamon, olive oil and flour in a food processor and blend until mixture resembles breadcrumbs 
  • Take a heaped tablespoon of mixture and press into a ball, then flatten gently  
  • n.b If the mixture is too crumbly and won’t hold together in a ball shape, return to the food processor and drizzle in enough water to help the mixture hold together 
  • Continue to scoop heaped tablespoons of mixture to make approximately 8 falafels 
  • Heat a drizzle of olive oil in a fry pan over low to medium heat 
  • Add falafel and cook for approximately 4 minutes on each side, until golden and cooked through 
  • Once cooked, rest on paper towel to absorb any excess oil 
  • Warm taco shells in microwave for 20-30 seconds  
  • Remove taco shells from microwave, and fill each with iceberg lettuce, tomato, avocado, corn and falafel 
  • Finish with a drizzle of tahini and serve immediately 

Nutrition Information (per taco) 

Energy 1286 kJ| Protein 10.3g | Fat 14.8g | Saturated Fat 3.2g | Carbohydrate 32.8g  | Sugars 2.4g | Dietary Fibre 9.6g | Sodium 424mg | 



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