Baked Crispy Chickpea Tacos

Name: Baked Crispy Chickpea Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Servings: 6
Cuisine: Mexican, Middle Eastern
Ingredients: 2 can chickpeas, drained and rinsed, skins removed; 15 ounce cans; ¼ cup red onion, finely chopped; 2 tablespoon olive oil; 1 teaspoon cumin; ¼ teaspoon chili powder; ¼ teaspoon garlic powder; ¼ teaspoon paprika; 1 pinch oregano; 1 teaspoon kosher salt; ½ teaspoon black pepper; 8 piece corn tortilla; 2 tablespoon olive oil, for brushing tacos; 1 cup red cabbage, shredded; ½ cup Mexican cheese blend, shredded; ½ piece avocado, ripe; ¼ cup tahini; 1 piece lime, juiced; 3 tablespoon water; ¼ cup cilantro, leaves; kosher salt and black pepper, to taste; 2 tablespoon cilantro, chopped

Smashed chickpeas seasoned with taco spices are folded into corn tortillas with cabbage and cheese, then baked on a sheet pan until crisp. An avocado tahini sauce goes alongside for dipping or drizzling.

Servings: 6 · 30 min · main · Mexican, Middle Eastern · vegetarian

Servings ×

Ingredients

For filling

2 can chickpeas, drained and rinsed, skins removed; 15 ounce cans
¼ cup red onion, finely chopped
2 tablespoon olive oil
1 teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon paprika
1 pinch oregano
1 teaspoon kosher salt
½ teaspoon black pepper

For tacos

8 piece corn tortilla
2 tablespoon olive oil, for brushing tacos
1 cup red cabbage, shredded
½ cup Mexican cheese blend, shredded

For avocado tahini sauce

½ piece avocado, ripe
¼ cup tahini
1 piece lime, juiced
3 tablespoon water
¼ cup cilantro, leaves
kosher salt and black pepper, to taste

For serving

2 tablespoon cilantro, chopped

Method

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
In a large bowl, stir the chickpeas and red onions with 2 tablespoons olive oil, cumin, chili powder, garlic powder, paprika, oregano, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Once they are coated in the spiced oil mixture, smash the chickpeas and onions with a fork.
Warm the tortillas, wrap them in a damp paper towel. Microwave for 30 seconds. This steams the tortillas, so then you can fold them to assemble the tacos.
Brush each tortilla with olive oil on both sides. Spoon the chickpea filling onto one half of each tortilla (about 1/3 cup, not packed). Then sprinkle the filling with cabbage and about 1 tablespoon cheese. Fold over the taco and gently press it down. Repeat for the remaining tortillas.
Bake the tacos 5 minutes. Then flip them over. Bake for another 10 minutes. Flip them again and bake for 5 minutes until they are golden brown and crisp on the outside.
To make the avocado tahini sauce, combine the avocado, tahini, lime juice, water, cilantro leaves and pinches of salt and pepper in the bowl of a food processor or a blender. Puree until smooth. (You may need to add another tablespoon of water to thin it out.)
Arrange the tacos on a serving plate. Top with chopped cilantro and serve with the avocado sauce on the side or drizzled over the tacos.

Notes

If you have leftover tacos, you can save them up to 3 days in the refrigerator in an airtight container. Reheat them at 400 degrees F, 5 minutes per side. They won't be as crisp as when you first make them. To freeze the tacos up to 1 month, place a piece of parchment paper or wax paper in between each one to prevent them from sticking together. Then freeze them in the same airtight container. Reheat frozen tacos in a 400-degree F oven for 14-16 minutes, flipping over halfway through baking.