I picked up some wheat-free falafel balls at the farmer’s market yesterday. I love The Mediterranean Chef! Their hummus is my favorite in Austin.
I chopped off the stems of my rainbow chard, sautéed them in olive oil with some onion and a split “breakfast radish”. I added the chard leaves after a couple of minutes.
Not knowing what to do next, I had the idea to make tacos from the falafel, the chard, and tortillas from El Milagro. The tortillas needed a quick steam to soften up.