Falafel Tacos with Spiced Citrus Crema

1. 1

   Make the crema In a small bowl, whisk the sour cream with the orange juice, cilantro, lime juice, cumin, fennel and salt; cover and refrigerate.

2. 2

   Make the falafel In a medium saucepan, combine half of the chickpeas with 2 of the garlic cloves and enough water to cover by 2 inches.

3. 3

   Bring to a boil, then simmer until well flavored, about 20 minutes.

4. 4

   Season with salt and let cool in the liquid.

5. 5

   Reserve 1 tablespoon of the cooking liquid.

6. 6

   Make the falafel Meanwhile, place the remaining chickpeas in the bowl of a food processor and pulse until coarsely chopped; transfer to a large bowl.

7. 7

   Add the simmered chickpeas, remaining 2 garlic cloves, onion, bean flour, 1 teaspoon salt, baking powder, chile powder, pepper, orange zest, lemon zest, oil and reserved cooking liquid to the food processor and process until coarsely pureed.

8. 8

   Add the falafel mixture to the chopped chickpeas and mix well.

9. 9

   Refrigerate for at least 1 hour.

10. 10

    Make the falafel Using a 1 1/2-inch scoop or a heaping tablespoon, form the falafel mixture into balls.

11. 11

    Make the falafel In a deep pot, heat 3 inches of oil to 375 degrees .

12. 12

    Working in batches, fry the falafel until golden brown, 5 to 6 minutes; drain on paper towels and repeat.

13. 13

    Serve the falafel in the warmed tortillas with tomatoes, cucumbers, avocados and onions, and pass the crema at the table.

* Per serving · 4 servings · Values may vary.