Cooked - Korean Crispy Tempeh + Chickpea Wraps

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Home Pricing Community My Recipes

Korean Crispy Tempeh + Chickpea Wraps

1.0

200g tempeh, torn into small pieces

2 tbsp cornflour

3 tbsp plain flour

3–4 tbsp water

Half tsp garlic powder

Pinch of salt

Half cup panko breadcrumbs

2 tbsp white sesame seeds

1 tsp garlic powder

1 tsp onion powder

2 tbsp gochujang

1 tbsp soy sauce

1 tbsp maple syrup

1 tbsp rice vinegar

1 tbsp water

1 tsp sesame oil

1 garlic clove, grated

1 tsp grated ginger

Shredded cabbage

Half an cucumber, thinly sliced

1 small carrot, grated

Small handful coriander, chopped

4 tbsp vegan mayo

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp maple syrup

1 tsp soy sauce

Squeeze of lime

Sprinkle of crispy onions

1 x 400g tin chickpeas, drained and dried well

1 tbsp neutral oil

1 tsp garlic powder

2 large tortilla wraps

Tear the tempeh into small pieces, lightly coat in cornflour then dip each piece into the wet coating then press firmly into the panko and sesame mixture until well coated.
Spray with oil and air fry at 200C for 15–20 minutes, turning halfway, until golden and crispy.
Add the glaze ingredients to a small pan and simmer slightly thickened.
Toss the crispy tempeh through the glaze until coated.
For the chickpeas, toss with the oil and air fry at 200°C for 15–20 minutes, shaking occasionally, until crisp.
Toss with the seasonings while still hot.

Course🍽️Main Course

Diets🌱Vegan...

Category🌯Wraps

Cuisine🇰🇷Korean

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 5 weeks ago

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