Crunchy Cinnamon Chickpea Rolls
Crunchy Cinnamon Chickpea Rolls
Ingredients
For the Cinnamon Chickpea Filling
- 2 canned chickpeas, 15-ounce cans, rinsed and drained
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For Assembling the Rolls
- 8 small flour tortillas, 6-inch
- 2 tablespoons unsalted butter, melted
For the Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
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.
⏱️ 7 min
- 3
In a small bowl, whisk together the 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon for the topping. Set aside.
⏱️ 1 min
- 4
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.
⏱️ 8 min
- 5
Place the rolled tortilla seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling. You should have 8 rolls.
⏱️ 4 min
- 6
Brush the tops and sides of each chickpea roll generously with the melted butter. Sprinkle the cinnamon sugar topping evenly over all the rolls.
⏱️ 3 min
- 7
Bake for 20 to 25 minutes, or until the rolls are golden brown and crispy. Keep an eye on them to prevent burning.
⏱️ 25 min•🌡️ 375
- 8
Remove from the oven and let cool for a few minutes before serving. These are best enjoyed warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crunchy Cinnamon Chickpea Rolls
Ingredients
For the Cinnamon Chickpea Filling
- 2 canned chickpeas, 15-ounce cans, rinsed and drained
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For Assembling the Rolls
- 8 small flour tortillas, 6-inch
- 2 tablespoons unsalted butter, melted
For the Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
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.
⏱️ 7 min - 3
In a small bowl, whisk together the 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon for the topping. Set aside.
⏱️ 1 min - 4
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.
⏱️ 8 min - 5
Place the rolled tortilla seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling. You should have 8 rolls.
⏱️ 4 min - 6
Brush the tops and sides of each chickpea roll generously with the melted butter. Sprinkle the cinnamon sugar topping evenly over all the rolls.
⏱️ 3 min - 7
Bake for 20 to 25 minutes, or until the rolls are golden brown and crispy. Keep an eye on them to prevent burning.
⏱️ 25 min•🌡️ 375 - 8
Remove from the oven and let cool for a few minutes before serving. These are best enjoyed warm.
⏱️ 5 min