Mini Edamame Falafel Smash Tacos

Mini Smash Tacos:

Smash tacos are trending right now, and I can definitely see the appeal as they’re cute, casual, flavour-packed, so these mini smash tacos make the perfect appetiser for a crowd.

Forget the heavy, oversized versions you might grab for lunch- these little numbers are designed to be eaten in just a couple of bites, which makes these mini smash tacos ideal for parties, platters, or even a casual family night in.

For my plant-based version, I created an edamame falafel smash taco, and they lasted about as long as it took me to plate them up.

These are the deconstructed version of falafel using edamame beans (the tinned kind) as the hero ingredient, blended with chickpeas, tahini, herbs, garlic, and a hint of citrus.

There are frozen edamame beans which are a brighter green, but either work and these smash tacos are lightly toasted on the outside, and soft and herby inside.

Smash them down onto a hot pan, and you get that lightly golden crust which adds to the flavour.

Once the falafel mix is ready, it’s all about building those little tacos.

I love using mini tortillas or even cutting down regular tortillas to a smaller size- it makes each one the perfect hand-held appetiser.

Then just layer: a fresh salad base for crunch, purple cabbage, red onion, coriander, sesame seeds, whole edamame beans and a drizzle of creamy tahini yoghurt sauce with a little chilli oil (vegan if you like), and of course, a sprinkle of fresh herbs to brighten everything up.

When I tested these mini smash tacos out, they literally got ‘smashed’ down by my family in mere minutes.

Everyone loved them- me included, and no one asked, “Where’s the meat?” or what’s all the green?

Vegetarian and vegan appetisers don’t need to feel like a compromise.

When you pack them with flavour, herbs, colour and hearty plant-based protein like edamame, they stand on their own.

These plant-based mini smash tacos are satisfying without being heavy, full of healthy ingredients, and leave you with room to keep grazing on other appetisers, which I love.

I mean, the whole point of appetisers, is to give you just a taste of a few different bites.

They hit that sweet spot where you’re not left hungry, but you’re also not too full to enjoy the rest of the spread.

That balance makes them ideal for entertaining– no one wants to fill up too quickly when there’s more deliciousness to come.

Smash tacos might be having their big moment on social media right now, but I think these bite-size tacos have earned a permanent spot on my appetiser menu.

They’re adaptable, and you can change up the fillings to suit your theme, your guests dietary requirements, or even just use whatever you have in the fridge.

If you really can’t be bothered, let your guests fill their own tacos but I like to be hospitable & serve everything prepared.

And for me, the edamame falafel version is here to stay both at home and for my appetiser events.

See what you think!

Mini Edamame Falafel Smash Tacos

(Serves 12 Prep 30 Mins)

You Will Need:

Mini Street Tacos:

These are soft tacos that come in a couple of sizes. I use La Banderita Burrito Tortillas & have used the smaller ones, cutting them to an 7.5 cm diameter to make them the perfect bite-sized vessel, ideal for appetisers or grazing boards, but if you use the larger ones, you can generally get 3-4 mini rounds out of each taco.

Garlic Olive Oil Spray:

I love this garlic-infused spray oil. It enhances flavour & adds a subtle garlicky depth, while preventing the tacos from drying out, sticking or burning at the same time.

Chickpeas:

Chickpeas are a great nutty, hearty legume that provides protein and texture. When you blend them, they create a creamy but slightly grainy base for falafel-inspired fillings. They are a healthy vegetarian alternative to meat or seafood. I just use the tinned chickpeas to keep things simple.

Edamame Beans:

Young soybeans, offer freshness, a plant-based protein, and a mild sweetness that balances richer flavours. They come either tinned or frozen (or fresh if you can find them).

Tahini:

Smooth sesame seed paste with a nutty, earthy taste that adds body and creaminess to sauces or fillings. a staple for Mediterranean or Middle Eastern-inspired recipes.

Garlic:

Garlic brings warmth and savoury intensity, tying together the beans, herbs, and tahini. It is aromatic and can be quite pungent but, I love it & use it on everything.

Fresh Coriander:

Bright and citrusy with herbal freshness, coriander lifts the richness of the chickpeas and tahini, adding a clean finish.

Baby Spinach:

Baby spinach leaves have a pretty mild flavour and are added more for colour in this recipe as we have used tinned edamame, which are less green.

Sea Salt Flakes:

Salt enhances the flavours of all the other ingredients. I like sea salt and the flaked sea salt is my preferred type, as they are less coarse, so better for finishing dishes.

Lemon Zest:

The zest of the lemon is full of natural fragrant, citrusy oils that cut through creaminess and add a refreshing zing. It has a more intense citrus flavour than the juice and can bring alot of flavour to a dish without the watery component.

Purple Cabbage:

This cabbage is crisp and gorgeously colourful & it brings crunch, freshness, and visual contrast to the tacos.

Red Onion:

Sharp, slightly sweet, and again vibrantly colourful. When thinly sliced, it adds crunch and a pleasant bite.

Sesame Seeds:

Tiny but impactful, these add nutty flavour and a delicate crunch, enhancing both texture and presentation.

Greek Yoghurt:

Thick and creamy with a tangy profile that balances spice and richness, doubling as a cooling element in toppings or dressings where chilli or hot ingredients have been included. In this dressing, it adds a lightness to balance the richness of tahini.

Tahini:

Whipped into yoghurt or drizzled as is, lending nutty creaminess that ties together fresh and bold flavours. Tahini can be used in homes, as a dressing on its own or with yoghurt.

Crispy Chilli Oil:

A punchy topping of heat, crunch, and umami. Its mix of fried chilli flakes, garlic, and oil brings both texture and a fiery finishing kick. I love this stuff, you could substitute it with Sriracha or another preferred flavour. It is however, optional. Leave it out if you don’t like heat.

Instructions:

Prepare the Falafel Mix:

Place the chickpeas, shelled edamame beans, tahini, fresh spinach leaves, coriander, garlic, and a good pinch of salt into the clean bowl of a mini food processor. Pulse several times to break down the mixture, then continue blending until it comes together into a thick, slightly coarse paste. You want it well combined but still with a little texture, rather than completely smooth. Scrape down the sides of the bowl as needed to make sure everything is evenly incorporated.

Prepare Smash Tacos

On a clean work surface, lay out your tortillas or flatbreads. Using an 7.5 cm cookie cutter, press down firmly to cut out 12 mini rounds. Gather the scraps and set aside for another use (the kids love the leftovers). Take a teaspoon of the falafel mixture and spread it evenly across each round, pressing lightly with the back of the spoon so it adheres to the surface. Aim for a thin, even layer to ensure the tacos cook through properly.

Brown the Tacos

Heat a non-stick frying pan over medium-high heat and give it a light spray with garlic-infused olive oil. Once the pan is hot, carefully place the taco rounds falafel-side down, working in batches if necessary so as not to overcrowd the pan. Cook for 2-3 minutes, or until the underside is golden and crisp. Flip each one carefully with a spatula and cook the other side for a further 1-2 minutes until lightly browned. Transfer the cooked tacos to a taco holder or plate, keeping them upright so they hold their shape.

Fill The Tacos

To assemble, scatter a handful of finely shredded purple cabbage over the top of each taco, followed by a few slices of thinly cut red onion & a few whole edamame beans. Add a small sprig of fresh coriander for brightness and finish with a light sprinkle of toasted sesame seeds for crunch and nutty flavour.

Dress The Tacos

For the dressing, whisk together the Greek yoghurt, chilli oil, and tahini in a small bowl until smooth and creamy. Taste and adjust if needed, adding more chilli oil for heat or a touch of water if you prefer a thinner consistency. Spoon the mixture into a piping bag (or simply use a ziplock bag with the corner snipped off) and drizzle generously over the prepared tacos.

Helpful Hints

• I have used an 7.5cm cookie cutter, but you can cut the tacos to any size or leave them as is. I think the mini canape-sized ones are cute & offer a taste rather than a meal.

• If you can source fresh edamame beans, use those but as formentioned, frozen or tinned work perfectly well. Just add in extra herbs or spinach if you want a greener appearance.

• Aioli would be another option for a sauce or dressing, to save you going to extra effort but, making a quick dressing takes no time at all & you could add even more heat with dried chilli flakes or jalapeños.

• Red onion could be substituted with pickled red onions if you wanted even more flavour. I always keep a jar of pickled onions in the fridge to garnish canapés or top sandwiches & cold meats & red onions make a colourful garnish.

• Aim to just lightly toast the taco so that you are able to fold it up in half for filling with the other toppings without it breaking in half. This is best done while the tacos are still warm.

Mini Edamame Falafel Smash Tacos

Recipe

(Serves 12 Prep 30 Mins)

Ingredients

• 12 Mini Street Tacos
• Garlic Olive Oil Spray
• 1/2 cup Chickpeas
• 125g can Edamame Beans
• 2 Tbsp Tahini
• 1 Garlic Clove
• ¼ cup Fresh Coriander + extra for Garnish
• 1/2 cup Baby Spinach leaves
• 1 tsp Sea Salt Flakes
• Zest of 1 Lemon
• 1/4 small Purple Cabbage finely shredded
• 1/2 small Red Onion finely sliced
• 2 Tbsp Sesame seeds

For The Dressing

• 1/4 Cup Greek Yoghurt
• 1 Tbsp Tahini
• 2 tsp Crispy Chilli Oil

Method

1. Place the chickpeas, 2/3 edamame beans, tahini, spinach, coriander, garlic, and salt into the clean bowl of a mini food processor. Pulse until the mixture is well combined but still slightly grainy.
2. Using an 7.5cm cookie cutter, cut out 12 mini taco rounds. Spread a small spoonful of the edamame falafel mixture onto each round, pushing down & smoothing it evenly with the back of a teaspoon.
3. Heat a non-stick pan over medium-high heat and lightly spray with garlic olive oil. Place the tacos falafel-side down and cook until golden, then flip and cook the other side until lightly browned. Transfer the cooked tacos to a taco holder while still warm.
4. Top each one with finely shredded purple cabbage, red onion, fresh coriander, extra edamame beans and a sprinkle of sesame seeds.
5. For the dressing, whisk together Greek yoghurt, chilli oil, and tahini in a small bowl. Transfer to a piping bag (or a ziplock bag with one corner snipped off) and drizzle generously over the tacos before serving.

Serve & Enjoy!

Wine pairing suggestions:

Base Flavours for your mini smash tacos include: edamame, chickpeas, tahini, spinach, coriander, garlic.

These ingredients are earthy, nutty, and green in flavour, calling for wines with crisp acidity and herbal freshness.

Sauvignon Blanc 

A New Zealand Sauvignon Blanc with bright citrus, grassy notes, and acidity would lift the chickpeas and edamame.

Verdejo

 Clean, herbaceous, and lightly nutty, this white wine complements tahini beautifully.

Toppings which include: purple cabbage, red onion, sesame seeds, fresh coriander, add crunch, sharpness, and herbal notes.

Albariño 

Zesty, saline, and fruity, a Spanish Albariño, cuts through raw onion and balances the sesame.

Grüner Veltliner 

An Austrian white wine that is peppery and crisp, a great match for coriander and cabbage.

Creamy & Spicy Dressing (Greek yoghurt, chilli oil, tahini)

The dressing adds creaminess, spice, and tang & ties everything together. This needs wines that cool spice (depending how much you use) while handling richness.

Off-dry Riesling 

(Germany or Alsace) – touch of sweetness to soften chilli heat, while high acidity brightens yoghurt.

Gewürztraminer 

Gewürztraminer is an aromatic, floral, and slightly exotic wine which pairs beautifully with chilli and tahini.

Red Option:

Since the dish is light and herb-forward, stick with chilled, lighter reds.

Gamay 

(Beaujolais) – fresh, fruity, low tannin, won’t overpower the falafel.

Pinot Noir 

(especially from Oregon or New Zealand) – bright red fruit and earthiness to match the chickpeas and coriander.

Other Related Recipes:

Green Goddess Hummus & Falafel Crostini

Tandoori Chicken Tacos