CHICKPEA TACOS

These tacos are a delish option for meat-free Mondays!

Chickpea tacos with tahini yoghurt

INGREDIENTS

For the chickpea fries

1 cup chickpea flour 4 tbsp olive oil, divided in half 1 tsp salt

For the tortillas

1 1/4 cups almond flour 2 tbsp psyllium husk powder 1 tbsp gelatin powder 1/4 tsp salt 2 large eggs 2 tbsp sunflower oil

To assemble

2-3 tbsp olive oil 4 tbsp plain Greek yoghurt 2 tbsp tahini ½ tsp smoked paprika ½ cucumber, thinly sliced 1 large carrot, peeled and cut into thin batons 1/4 red cabbage, shredded 1 red chilli, thinly sliced ½ cup coriander, torn 2 tsp black sesame seeds

METHOD For the chickpea fries: whisk together the chickpea flour, 500ml water, 2 tbsp olive oil, and salt in a mixing bowl. Heat the remaining 2 tbsp olive oil in a saucepan set over a moderate heat. Add the batter and bring to a simmer before whisking and cooking

SERVES 6

PREP & COOK TIME 1 hr 30 mins

until thickened, about 3-4 minutes. Spray a 20cm square baking tin with cooking spray. Pour the chickpea batter into it and let cool for 15 minutes. Cover and chill until set, about four hours. For the tacos: pulse together the almond flour, psyllium husk powder, gelatin powder, and salt in a food processor until combined. Add the eggs and 2 tbsp warm water until the dough comes away from the sides of the processor – it should be dense and moist. Turn out the dough and roll into a ball. Flatten into a disc and cut into six even portions. One by one, roll the wedges back into golf ball-sized balls and then roll out into 3mm thick rounds between two sheets of baking paper. Grease a frying pan with some sunflower oil and heat over a medium heat. Working in batches, fry the tortillas for about one minute on both sides, until golden brown. Stack completed tortillas on a plate and loosely cover with aluminium foil. Meanwhile, take the chickpea batter from the tin, cut into fingers and arrange on a baking tray, brushing with olive oil. Bake until golden, turning once, about 20 minutes. Remove from the oven and let cool. Whisk together the yoghurt, tahini, and smoked paprika with 2 tbsp warm water and a pinch of salt and pepper in a small bowl. Top the tortillas with chickpea fries, vegetables, and sesame seeds. Drizzle with the tahini yoghurt and garnish with some coriander and sesame seeds.