BUFFALO CHICKPEA SOFT TACOS WITH AVOCADO SOUR CREAM
I’ve drenched tofu and soy curls in sriracha and Earth Balance before, and decided I’d try it again this past week but with chickpeas instead. So they went straight into a crockpot to baste in some buffalo sauce and a few other ingredients for a few hours, while I mashed together fresh avocado with some vegan sour cream to serve on the side. This tasted fantastic right out of the crockpot inside a soft tortilla, but was even better the next day served as leftovers, once all of the filling ingredients had a chance to mingle just a bit more.
Finally whipping up new recipes. Things have been so hectic lately. We are still working on our apartment and food styling projects have kept me super busy. The last two projects I did, were actually in France. We shot in Senlis (about an hour from Paris). The picture below is the garden of the small hotel where I stayed.
I never thought I would be traveling with luggage full of tableware. There is a first for everything :). They were cool projects but after arduous days of cooking a lot on set, I had no energy to cook anymore. So I took a little break from recipe testing. But now I am back with Taco Tuesday. Roasted chickpeas with buffalo sauce, cucumber noodles for some crunch and avocado sour cream. Super simple and minimal effort.
This recipe makes 12 small tacos.
For the buffalo chickpeas:
300grs of canned chickpeas, drained
1 tablespoon of Maizena
150ml of buffalo sauce (I used Frank’s)
1 tablespoon of maple syrup
For the avocado sour cream:
Juice of 1 lime
125ml of sour cream
Salt to taste
A pinch of onion powder
Pinch of celery salt
2 Cucumbers, spiralized or julienned
A handful of thinly sliced radishes
12 small tortillas
Start by preheating your oven to 180C/350F. Drain and pat dry your canned chickpeas with paper towels. Add the Maizena and mix well. Then add the buffalo sauce and maple syrup. Mix well until all the chickpeas are coated in the sauce. Place them in a baking tray lined with parchment paper. Baked them for 30 minutes. Stir half way through the cooking. Then turn the heat up to 230C/450F. Roast them for an extra 20 minutes. Stir after 10 minutes.
Using a spiralizer or a mandoline with a julienne attachment, slice the cucumbers. Then squeeze them to get rid of the excess water. Place them in a sift with a large bowl underneath until ready to serve
To make the avocado sour cream, just blend all of the ingredients until smooth.
Warm up the tortillas in a pan. Then stuff each with some of the cucumber, chickpeas, radishes and a drizzle of the avocado sour cream. Enjoy!
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