Carrot taco
1 serving
150 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories510.1kcal
Proteins17.8grams
Fats20.4grams
Carbohydrates64.4grams
Carrot
150
g
Chickpea aquafaba
to taste
Gluten-free flour blend
3
tbsp
Avocado
1
pc
Green salad leaves
1
stem
Tomatoes
to taste
Chickpeas
50
g
Canned sweetcorn
to taste
Salt
to taste
Ground black pepper
to taste
Lemon juice
to taste
1
Wash, clean, and grate the carrot. Squeeze out as much juice as possible using napkins and a towel. It's important for the carrot to be dry enough for the taco to hold well.
- Carrot: 150 g
2
Whip the aquafaba to a whipped egg-like consistency for 2-3 minutes using a mixer.
- Chickpea aquafaba: to taste
3
Mix flour, salt, pepper, and aquafaba until smooth. Add carrot and mix the dough well.
- Gluten-free flour blend: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Chickpea aquafaba: to taste
- Carrot: 150 g
4
Divide the dough into four parts, shape into circles, and then form thin flatbreads on parchment paper.
5
Send to a preheated oven at 200 degrees for 15 minutes until a crispy crust forms on the edges.
6
Carefully separate the carrot tacos from the parchment paper using a spatula.
