Vegetarian Chickpea Empanadas in Air Fryer
Crispy empanadas filled with spiced chickpeas, quickly cooked in the Air Fryer.
Steps
- 1
Drain and rinse the chickpeas under cold water.
- 2
Finely chop the onion and garlic.
- 3
Heat olive oil in a skillet over medium heat and sauté the onion until translucent.
- 4
Add the garlic and cook for 1 more minute.
- 5
Stir in the chickpeas, tomato paste, cumin, paprika, salt, and pepper. Cook for 5 minutes, mashing the chickpeas slightly with a fork.
- 6
Let the filling cool slightly.
- 7
Place a spoonful of filling onto each empanada disc.
- 8
Fold the discs and seal the edges with a fork.
- 9
Preheat the Air Fryer to 180°C (350°F).
- 10
Lightly brush the empanadas with olive oil.
- 11
Cook in the Air Fryer for 10-12 minutes, until golden and crispy.
- 12
Serve warm.
Shopping list
Chickpeas, Onion, Garlic, Tomato paste, Cumin, Paprika, Salt, Pepper, Empanada dough discs, Olive oil
Recipe story
Empanadas originated in Spain, where they were made as a portable snack for workers. Over the centuries, the recipe spread to Latin America, with each country adding its own variations. The chickpea version is a modern adaptation, inspired by vegetarian cuisine and Middle Eastern influences. These empanadas are perfect for a quick dinner or a savory appetizer.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Cumin
Cumin, known since antiquity, was used by Egyptians for embalming and by Romans as a digestive. In the Middle Ages, it was believed to ward off evil spirits, and merchants transported it along the Silk Road from the East to Europe.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Cloves
Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.
Tomato
Although today the tomato is indispensable in global cuisine, it was long viewed with suspicion in Europe, considered a toxic ornamental plant. It wasn't until the 19th century that Italian immigrants popularized it in the United States, turning it into an iconic ingredient of Mediterranean cuisine. Native to South America, the tomato was domesticated in Mexico and brought to Europe by Spanish conquistadors.
Peas
Peas are one of the oldest cultivated vegetables, with archaeological evidence in Neolithic sites from the Middle East. In the Middle Ages, dried peas were a staple food across Europe, and in the 16th century, the sweet garden pea was developed in Italy. Fun fact: peas were among the first vegetables to be frozen commercially, in the 1920s.
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