To make the beet falafel: Preheat oven to 375℉ and coat a large baking sheet with non-stick cooking spray.
Using a 12-cup food processor add beets, jalapeño pepper and garlic cloves. Pulse a few times, scrape down the sides of the processor with a spatula and pulse a few more times, until chopped. Remove lid, scrape down the sides again and add in garbanzo beans, pulse 10 to 12 times, scrape down sides again, and process another 20 seconds. Add in masa harina, cilantro, cilantro and salt and process 10 seconds, scrape down, process another 10 seconds or until combined. Mixture should resemble cookie dough consistency.
Divide batter into 16 equal-sized pieces. Roll each piece into a ball then place on prepared baking sheet. Bake for 25 minutes or until tops are lightly browned.
To make the avocado mash: Remove flesh from avocado and add to small bowl. Mash with the back of a fork until smooth. Mix in garlic, lemon juice, cilantro, white onion, salt and pepper. Set aside.
To assemble: Warm tortillas and spread avocado mash over the center of each. Add 2 falafels on top and garnish with cotija cheese and chopped cilantro. Enjoy!
Notes
Saving Tip: Falafel can be store in an air-tight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Facts
Beet Falafel Tacos
Amount Per Serving (2 )
Calories 238Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 6mg2%
Sodium 455mg19%
Potassium 316mg9%
Carbohydrates 44g15%
Fiber 8g32%
Sugar 11g12%
Protein 9g18%
Vitamin A 190IU4%
Vitamin C 6mg7%
Calcium 103mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.