Project Description

CONTRIBUTOR

Karlee Sisler Flores

CATEGORY

Appetizer

DIFFICULITY

Intermediate

SOCIAL

oliveandartisan

Cheesy Chickpea Crispy Tacos

STARTING GUIDE
  • Prep Time: 5 mins

  • Cooking Time: 15 mins

  • Total Time: 20 mins

  • Servings: 10

  • Calories: 190

  • Total Fat: 7.5g

  • Total Carbs: 24.7g

  • Protein: 6.7g

INGREDIENTS

  • 10 Corn tortillas

  • 1 cup Stahlbush Island Farms frozen chickpeas, boiled

  • ½ cup shredded cheddar

  • ½ cup whole fat Greek yogurt

  • ¼ cup sweet onion, minced

  • 2 teaspoons chicken bouillon

  • 1 teaspoons cumin

  • ½ teaspoon smoked paprika

  • ½ teaspoon salt

  • Vegetable oil for brushing

INSTRUCTIONS

  • Boil the chickpeas for 3 minutes and drain.

  • In a medium bowl, smash down the chickpeas slightly. Add in the cheddar, Greek yogurt, onion, chicken bouillon, cumin, smoked paprika, and salt. Mix until well combined.

  • Heat the tortillas to package directions. Place 2-3 teaspoons of the chickpea filling into one tortilla, fold and press together. Continue with the rest of the tacos.

  • Brush the tacos with vegetable oil and place in a deep fryer. Fry at 375 for 15 minutes. You may need to turn half way through.

  • To classically fry, heat 1 inch of oil to 370 degrees. Fry the taco for 1 minute on each side.

    Serve with plenty of dippings.

Share this recipe

Cheesy Chickpea Crispy Tacos

STARTING GUIDE
  • Prep Time: 5 mins

  • Cooking Time: 15 mins

  • Total Time: 20 mins

  • Servings: 10

  • Calories: 190

  • Total Fat: 7.5g

  • Total Carbs: 24.7g

  • Protein: 6.7g

INGREDIENTS

  • 10 Corn tortillas

  • 1 cup Stahlbush Island Farms frozen chickpeas, boiled

  • ½ cup shredded cheddar

  • ½ cup whole fat Greek yogurt

  • ¼ cup sweet onion, minced

  • 2 teaspoons chicken bouillon

  • 1 teaspoons cumin

  • ½ teaspoon smoked paprika

  • ½ teaspoon salt

  • Vegetable oil for brushing

INSTRUCTIONS

  • Boil the chickpeas for 3 minutes and drain.

  • In a medium bowl, smash down the chickpeas slightly. Add in the cheddar, Greek yogurt, onion, chicken bouillon, cumin, smoked paprika, and salt. Mix until well combined.

  • Heat the tortillas to package directions. Place 2-3 teaspoons of the chickpea filling into one tortilla, fold and press together. Continue with the rest of the tacos.

  • Brush the tacos with vegetable oil and place in a deep fryer. Fry at 375 for 15 minutes. You may need to turn half way through.

  • To classically fry, heat 1 inch of oil to 370 degrees. Fry the taco for 1 minute on each side.

    Serve with plenty of dippings.

Share this recipe