Description
Crunchy, spicy buffalo chickpea taquitos packed with flavor, perfect for a snack, appetizer, or easy weeknight meal.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1/4 cup buffalo sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 10 small tortillas
- Oil for frying
Instructions
- Drain and rinse the chickpeas well. Pat them a little dry with a clean towel.
- Place chickpeas in a bowl and mash with a fork or potato masher until mostly broken but still slightly chunky. Add buffalo sauce, garlic powder, onion powder, cumin, salt, and pepper. Stir until combined.
- Lay a tortilla flat and spoon about 2 tablespoons of the chickpea mixture along one edge. Roll the tortilla tightly and place seam-side down.
- Heat about 1/4 inch of oil in a skillet over medium heat. Once hot, add rolled taquitos seam-side down. Fry until golden and crispy, about 2–3 minutes per side.
- Remove taquitos to a paper towel-lined plate to drain excess oil and let them rest for a minute before serving.
Notes
Serve warm with ranch or blue cheese dressing, celery sticks, or a squeeze of lime. Store cooled taquitos in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5.5g
- Protein: 10g
- Cholesterol: 0mg