Chickpea Empanada

When I first went vegetarian, my mom was determined to find a ground beef alternative. She started to invent a bunch of recipes using chickpeas! This one is my favorite. Chickpeas have about 2.5 grams of protein in one tablespoon. Also, chickpeas are an excellent source of fiber. These legumes are packed with beneficial nutrients, and this recipe makes it so much easier to incorporate them into your diets!

You can serve this as an appetizer, snack or even as a meal with some brown rice and a salad.

Quick Notes:

If you are frying in a pan, you want to wait till the dough is completely cooked. Since we use an air fryer, fry time can be different. So I would suggest doing one first to measure time.

When preparing the empanada, lightly brush the edges with some water, it keeps the edges from coming apart.

 

Yields1 Serving
Chickpea Crumble
 1 Can of chickpeas
 ½ Yellow onion
 ½ Red pepper
 ½ Green pepper
 1 Sofrito Single = 2 tbsp
 1 tbsp Tomato Sauce
 ½ tsp Oregano
 ½ tsp Parsley
 ½ tsp Adobo light
 6 Diced olives
 1 tbsp Olive oil
 1 tbsp Mojiot
1

Heat up a pan on medium

2

Add olive oil, let it warm for a few minutes

3

Add onion, red pepper, green pepper, sofrito, mojito, tomato sauce and olives. Stir for two minutes

4

Add in the adobo, parsley & oregano

5

After washing and drying the chickpeas, add to the pan and put on low heat.

6

Put on low heat, covered for 10-15 minutes.

7

When the time is up, remove from stove top and let cool.

8

Once cooled, you can either mash or use a food processor to make a crumble - like substance. As I mentioned, this is an alternative to ground beef, so pulse or chop till you get that taco meat consistency.

9

use disc of your choice & set up to prepare empanadas.

10

Take one disc, use about one full spoon of the chickpea crumble.

11

Fold the disc in half & close the edges with a fork. Seal tight!

12

We prefer to use an air fryer, since its much more healthier. In the air fryer, usually 5 minutes on each side works perfectly. However, settings can be different, so fry till it's cripsy and flaky.

13

Prepare the rest & serve with dressing of choice.

Ingredients

Chickpea Crumble
 1 Can of chickpeas
 ½ Yellow onion
 ½ Red pepper
 ½ Green pepper
 1 Sofrito Single = 2 tbsp
 1 tbsp Tomato Sauce
 ½ tsp Oregano
 ½ tsp Parsley
 ½ tsp Adobo light
 6 Diced olives
 1 tbsp Olive oil
 1 tbsp Mojiot

Directions

1

Heat up a pan on medium

2

Add olive oil, let it warm for a few minutes

3

Add onion, red pepper, green pepper, sofrito, mojito, tomato sauce and olives. Stir for two minutes

4

Add in the adobo, parsley & oregano

5

After washing and drying the chickpeas, add to the pan and put on low heat.

6

Put on low heat, covered for 10-15 minutes.

7

When the time is up, remove from stove top and let cool.

8

Once cooled, you can either mash or use a food processor to make a crumble - like substance. As I mentioned, this is an alternative to ground beef, so pulse or chop till you get that taco meat consistency.

9

use disc of your choice & set up to prepare empanadas.

10

Take one disc, use about one full spoon of the chickpea crumble.

11

Fold the disc in half & close the edges with a fork. Seal tight!

12

We prefer to use an air fryer, since its much more healthier. In the air fryer, usually 5 minutes on each side works perfectly. However, settings can be different, so fry till it's cripsy and flaky.

13

Prepare the rest & serve with dressing of choice.

Chickpea Empanada

 

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