Last night I found some tortillas (they say they’re low carb and high fiber, probably good considering I’ve been eating a lot of pasta lately, but they’re a little tough compared to regular tortillas) and a tub of avocado tzatziki dip, which made it pretty much a given that I ought to pull out the falafel mix I found a couple weeks ago and run with the Mexican/Mediterranean fusion theme set by the dip.

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The falafel mix is a pretty basic just-add-water thing. It’s not complicated to make falafel from scratch but of course a mix makes it simpler, and easier to make in small portions. I opted to bake instead of fry them mostly because I didn’t want to use up all my oil. Of course they’d taste better fried but they’re perfectly fine baked, especially when slathered in sauces.

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While the falafel was baking I chopped some of the arugula (honestly, fresher than what I see on the shelf in the store half the time) and mixed in a little parsley and scallion from my herb plants, and heated up the tortillas on the griddle until they puffed up and browned a little.

I broke up some of the falafel and put it on the tortillas with some salsa (surprised this stuff is still good), arugula and herbs, avocado tzatziki and sriracha (store-bought, a long time ago, and almost empty so I was unable to make an appealing pattern on the tacos with it).

This has definitely been a good thing to eat, though the flavors of the avocado and salsa are pretty subtle, so it’s basically just your standard falafel, in a tortilla.