This recipe is vegan and very balanced! It contains cereal flour and chickpeas, which together provide complete proteins. The taco patties can be kept for 3-4 days in the fridge.
Ingredients
Corn pancakes (8 pieces)
- 150 g wheat flour
- 150 g corn flour
- 2.4 dl water
- 4 tbsp olive oil
- 2 tbsp salt
Beetroot puree
- 100 g beetroot cooked
- 100 g chickpeas
- 1 tbsp Tahini
- 1 Garlic Clove
- salt and pepper
Filling
- 1 romaine lettuce
- 1 bunch onion
- a few coriander leaves
- 2 tbsp Lemon Juice
- 3 tbsp olive oil
Servings: People
Units:
Instructions
Corn pancakes (8 pieces)
- Mix the two flours and the salt.
- Pour the boiling water and olive oil into a saucepan.
- Add the flour mixture.
- Knead with a spatula to form a dough.
- Remove from the heat and shape the dough into a ball.
- Cover the dough and leave to rest for 40 minutes.
- Cut into 8 pieces and flatten each piece to form a patty.
- Cook each patty in a frying pan for about 1 minute on each side over a medium heat.
Beetroot puree
- Blend the beetroot with the chickpeas, tahini and the garlic clove.
- Add salt and pepper to taste.
Filling
- Thinly slice the lettuce and onion.
- Chop a few coriander leaves.
- Place everything in a bowl and add the olive oil and lemon.
- Mix everything together.
Assembly
- Top the patties with the beetroot puree and vegetable mixture.
- Optional: add a few strips of Parmesan cheese.
Recipe Notes
Get all the ingredients you need at Farmy!
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