After reading about seasoned and fried chickpeas over at Aggie’s Kitchen, I just had to try these. These little beans are so versatile and I’ve used them to make hummus, veggie patties, soup, and salads, but have never even thought of breading and frying them.
Rather than try the suggested Cajun style seasoning, I decided to use my trusty “Organic Taco Seasoning” and fry these up to replace the ground beef in some vegetarian tacos. It was a great success!
To fry the beans, first rinse and thoroughly dry one can of garbanzo beans.
Pour some flour into a cereal-sized bowl and add about 1 Tbsp “taco seasoning” or whatever you feel like using.
Toss the chick peas around in the flour until coated.
Heat a pan of vegetable oil, and once it is nice and hot, throw in half of the coated chick peas. Let them cook for about 4 minutes until golden and crispy.
Transfer to a bowl and toss with a little salt and a little more of the seasoning.
These little crispies are a great snack on their own, but to add to tacos, first fry up some corn tortillas into taco shells. Do this before frying the chickpeas, so the oil is clean. Shaping taco shells takes a lot of practice, but fresh shells are so much more satisfying than store bought.
Chop up some tomatoes and avocado.
Grate some cheese. Or just buy the “5 Cheese Mexican Blend” or whatever it’s called.
Place the chickpeas in the shell first.
Top with tomato, avo, and cheese. Enjoy!