Chickpea taquitos with Chef Whitney (recipe)
- 1 can chickpeas
- 1 tsp aqaba
- 1/2 tsp olive oil
- 4 minced garlic cloves
- 1/4 cup minced onion
- 1/2 tsp chili powder
- 1/4 tsp cumin
- salt to taste
- Place everything in a mixer and pulse until just combined. Taste to make sure it's seasoned to your liking.
- Place enough filling to roll a taquito. (About 2 tablespoons)
- Place 4-5 Tbsp of olive oil or grape seed oil in a skillet. Once hot, place taquitos in pan, folded side down, and cook until sealed and golden on all sides. Make sure to not over crowd your pan.
- Serve with a side of guacamole or pico de gallo.