Chickpea Taco Meat
Ingredients
For the taco seasoning:
- 3 tablespoon chili powder
- 1 1/2 tablespoon cumin
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon oregano optional
- 1 1/2 teaspoon salt
- 3/4 teaspoon smoked paprika
- few grinds pepper
For the taco meat:
- 1 cup chickpea flour*
- 1 small white or yellow onion, chopped
- olive oil
- salt
Instructions
Make the taco seasoning:
- Whisk all taco seasoning ingredients together.
Make the taco "meat"
- Whisk 3 tablespoons of seasoning into the chickpea flour, breaking up any clumps for a smooth consistency.
- In a medium saucepan, bring 2 cups of water to a boil. Once boiling, lower heat to medium and whisk in chickpea flour, again trying to eliminate most lumps--the mixture should begin to thicken immediately. If mixture starts to splatter, lower heat and continue to cook the mixture for an additional minute. Turn off heat.
- Using the whisk, drizzle the chickpea mixture in small clumps over a large baking sheet, leaving space between each clump (you may need several). This creates the "meat" shape and texture. Let the mixture cool and firm up for at least 20 minutes.
- In a medium saucepan, heat a few teaspoons of oil over medium heat. Add onion, 1 tablespoon of taco seasoning and a big pinch of salt. Cook for about 5 minutes, or until onion is softened.
- Scrape the chickpea mixture off the cookie sheets with a spatula and add to the pan with another tablespoon of taco seasoning. Cook for another 2-3 minutes. Add additional seasoning to taste, if needed.
- Serve hot with tortillas, cabbage leaves or on top of a salad!
Notes
*Chickpea flour is also called besan or gram flour. I buy large bags at my local Hispanic superstore, but you should be able to find it in the ethnic section of most grocery stores.