These chickpea taquitos are the perfect summer meal or snack. They’re crispy, delicious, and spicy, while also vegan and gluten-free.
Course Appetizer, Main Course
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Buffalo chickpea sauce
1 ½cupscooked chickpeasdrained and rinsed
sea saltto taste
chili powderto taste
vegan cheese sauceoptional
We’ll start with the filling. Add the chickpeas to a medium sized bowl and use a form to mash them.
In a small bowl, add all the ingredients for the spice mix and mix thoroughly.
Preheat oven to 410°F (210°C).
While the oven warms up, heat up a pan or skillet over a medium heat. Add cooking oil. Once the pan has heated up, add the chopped onion and bell pepper. Cook for 3 minutes, or until onion starts to brown. Add spice mix and garlic. Allow to sauté for 1 minute.
Add the chickpeas, hot sauce, tomato sauce, milk, and balsamic vinegar. Stir together and bring the mix to the boil. Allow to simmer for 2-4 minutes, stirring occasionally.
Remove pan from heat. Use a small spoon to taste the mix. Add more chili powder if you want more spice.
Line a baking tray with parchment/baking paper. Add about 2 tablespoons of filling to each tortilla, forming a line inside each one. Roll up tightly. Transfer each filled tortilla one by one to the sheet, with the seam side of the tortilla facing downwards. Brush them with vegetable oil.
Bake for 15-20 minutes, or until crispy and golden brown.
Drizzle with your choice of sauce (e.g. sriracha, vegan cheese sauce) and enjoy with dip.