Crispy Chickpea Fritter Tacos
These Crispy Chickpea Fritter Tacos are a burst of flavor and texture! I love how the chickpeas get that perfect crunch, while the fresh toppings add a bright, zesty finish.
Hey friends!
I can’t tell you how much I adore these tacos—they're not only super satisfying but also come together quickly for a weeknight meal.
The chickpea fritters are crispy on the outside and tender on the inside, and I always find myself experimenting with different toppings.
Honestly, it’s a great way to use up whatever veggies I have lying around.
Plus, they’re packed with protein and flavor, making them a go-to in my kitchen!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Chickpeas are such a versatile ingredient, and they really shine in this recipe. If you're short on time, you could always use dried chickpeas, just remember to soak and cook them first! The nutritional yeast gives it that cheesy flavor, and if you want, you can play around with spices to suit your taste.
Tips & Notes
- •I love adding a sprinkle of chili flakes for a little heat, depending on my mood!
- •If you want to make these even more filling, try adding some black beans or quinoa into the mix.
Recipe Variations
- •Sometimes, I’ll throw in some chopped spinach or kale into the fritter mix for an extra veggie boost.
- •Feeling adventurous? Try adding a splash of hot sauce into the chickpea mixture for a spicy twist!
Storage & Freezing
These fritters store well in the fridge for about 3 days. Just reheat them in the oven to bring back that lovely crispiness. I usually keep them in an airtight container to keep them fresh!
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can prep the fritters and refrigerate them, then bake just before serving. They still taste amazing!
What can I use instead of nutritional yeast?
If you don't have any, you can skip it, but the flavor might be a bit different. You could also use a bit of vegan cheese or even some miso paste for that umami kick.
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These Crispy Chickpea Fritter Tacos are a burst of flavor and texture! I love how the chickpeas get that perfect crunch, while the fresh toppings add a bright, zesty finish.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, mash the drained chickpeas with a fork until mostly smooth, leaving some chunks for texture.
- 3
Add the oats, nutritional yeast, ground cumin, paprika, garlic powder, salt, and black pepper to the chickpeas. Stir until well combined.
- 4
In a small bowl, mix the flaxseed meal with 6 tablespoons of water. Let it sit for about 5 minutes to thicken.
- 5
Add the flax flax egg to the chickpea mixture and stir well to combine.
- 6
Using your hands, form the mixture into small patties, about 2-3 inches wide. Place them on the prepared baking sheet.
- 7
Drizzle the patties with avocado oil to help them crisp up in the oven.
- 8
Bake for 20 minutes, flipping halfway through, until golden brown and crispy.
- 9
While the fritters are baking, warm the corn tortillas in a dry skillet over medium heat until pliable.
- 10
Once the fritters are done, assemble your tacos by placing a few fritters in each tortilla. Top with fresh cilantro, sliced radishes, and avocado.
- 11
Serve with lime wedges on the side for a zesty squeeze!
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