Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, mash the 15 ounces of drained and rinsed chickpeas with a fork or potato masher until mostly smooth, leaving some texture.

2. 2

   Add 0.5 cup masa harina, 2 tablespoons adobo seasoning, 0.5 small finely chopped red onion, 0.25 cup chopped fresh cilantro, 0.5 teaspoon salt, and 0.25 cup water to the mashed chickpeas, mixing well until a thick dough forms.

3. 3

   Form the chickpea mixture into 8 small, flat patties, about 0.5 inch thick each.

4. 4

   Heat 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).

5. 5

   Carefully deep-fry the chickpea patties in batches for 3-4 minutes per side, or until golden brown and crispy; then remove them with a slotted spoon and drain on a wire rack lined with paper towels.

6. 6

   Warm the 8 small corn tortillas and prepare the Crema de Limón by whisking together 0.5 cup sour cream, 1 tablespoon lime juice, and a pinch of salt.

7. 7

   Assemble the tacos by placing one crispy garbanzo frito patty into each warm tortilla and drizzling with Crema de Limón, optionally garnishing with extra cilantro or pickled red onion.