Crispy Buffalo Chickpea Taquitos
These Buffalo Chickpea Taquitos are crispy, spicy, hearty, and satisfying. Enjoy them baked or air-fried, this gluten-free and vegan recipe is incredibly easy to make.
Instructions
- 1
Using a fork, roughly mash the cooked chickpeas (1.5 cups) in a bowl.
- 2
Heat vegetable oil (1 tbsp) in a pan/skillet over medium heat and add the onion (1 medium-sized) and pepper (1 bell). Cook for 3 minutes, then add of garlic (2 cloves) and spices (like onion powder (1 tsp), coconut sugar (0.75 tsp), garlic powder (0.5 tsp), smoked paprika (0.5 tsp), ground cumin (0.5 tsp)) and sauté for a further minute.
- 3
Add all other sauce ingredients including tomato sauce (0.5 cup), hot sauce (3 tbsp), plant-based milk (2 tbsp), balsamic vinegar (1 tbsp) plus the [cooked chickpeas] to the pan and bring the mixture to a boil. Let simmer on low heat for about 2-4 minutes, stirring occasionally, then turn off the heat.
- 4
Taste the mixture, if you want it spicier, add more [chili powder] to taste, along with [sea salt] and [black pepper].
- 5
Preheat oven to 210 degrees C (410 degrees F) and line a baking sheet with parchment paper.
- 6
Place about 2 tbsp of the filling onto each of the flour tortillas (10 small) and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other.
- 7
Brush them with a little bit of [vegetable oil] (to make them even more crispy).
- 8
Bake in the oven for about 15-20 minutes or until they are golden brown and crispy.
- 9
Alternatively, air fry in a pre-heated air fryer at 175 degrees C (350 degrees F) for 6-8 minutes until lightly browned and crispy. Drizzle with [vegan cheese sauce] (optional) or top them with your favorite vegan cheese before baking. Enjoy with your favorite dip!
Nutrition Facts
Per portion