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Preheat your oven to 375°F. Line a baking sheet with parchment paper.

In a medium bowl, combine the rinsed and drained chickpeas, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, vanilla extract, and salt. Mash the chickpeas with a fork or potato masher until mostly smooth but still with some texture. You can also use a food processor for a smoother consistency if preferred.

In a small bowl, whisk together the 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon for the topping. Set aside.

Lay out one flour tortilla. Spoon about 2 tablespoons of the chickpea filling onto the center of the tortilla, spreading it into a line. Fold in the sides of the tortilla, then roll it up tightly from the bottom.

Place the rolled tortilla seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling. You should have 8 rolls.

Brush the tops and sides of each chickpea roll generously with the melted butter. Sprinkle the cinnamon sugar topping evenly over all the rolls.

Bake for 20 to 25 minutes, or until the rolls are golden brown and crispy. Keep an eye on them to prevent burning.

Remove from the oven and let cool for a few minutes before serving. These are best enjoyed warm.


Preheat your oven to 375°F. Line a baking sheet with parchment paper.

In a medium bowl, combine the rinsed and drained chickpeas, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, vanilla extract, and salt. Mash the chickpeas with a fork or potato masher until mostly smooth but still with some texture. You can also use a food processor for a smoother consistency if preferred.

In a small bowl, whisk together the 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon for the topping. Set aside.

Lay out one flour tortilla. Spoon about 2 tablespoons of the chickpea filling onto the center of the tortilla, spreading it into a line. Fold in the sides of the tortilla, then roll it up tightly from the bottom.

Place the rolled tortilla seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling. You should have 8 rolls.

Brush the tops and sides of each chickpea roll generously with the melted butter. Sprinkle the cinnamon sugar topping evenly over all the rolls.

Bake for 20 to 25 minutes, or until the rolls are golden brown and crispy. Keep an eye on them to prevent burning.

Remove from the oven and let cool for a few minutes before serving. These are best enjoyed warm.
