Show me that shawarma love! These Air Fried Shawarma Spiced Chickpea Tacos combine two of the best things in the world: shawarma spice and chickpeas.
These shawarma-spiced chickpea tacos are packed with protein and iron. They’re enjoyably crispy on the outside, and soft on the inside. Easy to make and absolutely delicious- chickpeas are first infused with NYShuk’s shawarma seasoning, then air-fried until crisp for taco perfection.
These tacos are the ultimate vegetarian protein source and are a great way to start your day. Regular tacos are already perfect, I mean how can you go wrong with something that’s made up of layers of flavor? But add shawarma seasoning to the equation and it’s like a sensory overload!
Shawarma is a common form of roasted meat served from a vertical rotating spit. The meat typically used in shawarma is chicken or lamb (or both), but I wanted to experiment with chickpeas to make the perfect plant-based version… and I think I did pretty great!
These Air-Fried Shawarma-Spiced Chickpea Tacos make the perfect healthy, meatless meal for any occasion. They’ll satisfy all of your comfort food cravings, but let you stay on the healthy side of things.
Scroll down below for the full Air Fried Shawarma Spiced Chickpea Tacos recipe!
Want to try out more plant-based recipes made with chickpeas? Check them out here!
Air Fried Shawarma Spiced Chickpea Tacos
Author: Micah Siva
Serves: 4
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 tbsp Shawarma spice blend (I love NYShuk)
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 cups red cabbage, shredded
- ¼ cup parsley, chopped
- 2 tbsp red wine vinegar
- 1 tsp maple syrup
- ¼ tsp sea salt
- To serve:
- Tortillas
- Tahini
- Pickles, chopped
- Cucumber, chopped
- Parsley, chopped
Preparation:
- Combine chickpeas, Shawarma spice blend and olive oil in a bowl. Season with salt and pepper. Add to the basket of an air fryer, and set to 390F for 12-14 minutes, shaking halfway through.
- Meanwhile, combine the cabbage, parsley, red wine vinegar, syrup and salt in a bowl. Set aside.
- When the chickpeas are crispy, add them, along with the slaw, to each tortilla with pickles, cucumber and parsley. Drizzle with tahini.
- Enjoy!