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Clean recipe · theeburgerdude.com

Smash Tacos (Made with Chickpeas)

Original recipe: theeburgerdude.com

Yield:
12 servings
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Smash Tacos (Made with Chickpeas)

Ingredients

  1. 2 (16 oz) Cans of Chickpeas (See Notes)
  2. 2 Tbsp Soy Sauce
  3. 3 - 4 Tbsp Vegan Mayo ((or Neutral Oil))
  4. 2 Tbsp Pickle Brine ((Or Vinegar))
  5. 2 Tbsp Nutritional Yeast
  6. 1 tsp Garlic Powder
  7. 1 tsp Onion Powder
  8. 1 tsp Dried Thyme
  9. 1 tsp Dried Parsley
  10. 2 Tbsp Cornstarch
  11. 3 - 4 Tbsp Instant Potato Flakes ((or Breadcrumbs))
  12. Salt and Pepper
  13. Tortillas ((Flour or Corn))
  14. Vegan Caesar Dressing
  15. Romaine or Iceberg Lettuce ((about 1/2 cup per taco))
  16. Vegan Parmesan

Instructions

  1. Prep

    If making the Caesar Dressing, do that now and set aside.
  2. Chop and wash your Romaine or Iceberg Lettuce and set aside.

  3. Chickpea Mixture

    Drain and wash the Chickpeas. Pat them dry with a paper towel or clean kitchen towel.
  4. Add the Chickpeas and the rest of the ingredients for the Chickpea Mixture to a food processor. If you don't have a food processor you can add everything to a large mixing bowl and mash with a fork or potato masher.
  5. Blend the mixture until it's smooth with some chunky bits still. Taste and adjust for seasoning. You can store this mixture in the fridge for 3 - 4 days.

  6. Smash Taco

    Toss lettuce with as much Caesar Dressing as you'd like.
  7. For each Taco, grab a 2 - 3 oz portion of the Chickpea Mixture and roll into a ball.
  8. Heat up a non-stick or well seasoned skillet over medium heat and add a little cooking oil. Once pan is hot, add the chickpea ball, and then top with a tortilla. Smash down with a burger press or stiff spatula.
  9. Cook for 3 - 5 minutes or until the chickpea patty is nicely browned. You can flip and cook the tortilla to your liking as well if you'd like it to get browned and crispy.
  10. Top Taco with some of the dressed lettuce, more Caesar Dressing, Grated Vegan Parmesan, I also like adding some crispy onions, or pepperoncinis, but add whatever you like and enjoy!