These chickpea buns are perfect for your next brunch! Flour tortillas filled with vegan chickpea and spinach scrambled eggs, then rolled, sliced and deep fried into crispy golden pinwheels! Serve with my hash browns and some fruit. 


  • 15 once ( 425,24 g ) box of low-fat and chewy chickpeas or 1.5 cups of kitschy chickens
  • 1 coffee spoon soy sauce > ou tamari pour le gluten-free
  • 2 soups leverure nutritionnelle
  • 3 Couillers Ă  Suppe Crème de Noix de Cajou oder Mayo VĂ©gĂ©talienne oder Yaourt Nature ohne Produkte Laitiers
  • 1/4 spoon for coffee Curcuma
  • 2 soup soups lemon juice
  • 1 < span class = "wprm-recipe-ingredient-unit"> coffee spoon Moutarde de Dijon
  • 1/4 < span class = "wprm-recipe-ingredients-unit"> cup poivron rouge hachĂ©
  • 3 < span class = "wprm-recipe-ingredient-unit"> soups green color
  • 1/4 cup Coriandre hachĂ©e
  • 1/4 cuillère Ă  cafĂ© noir poivre
  • 1/4 cuillère Ă  cafĂ© Sel de soufre noir India (Kala namak)
  • Preparation

  • Prepare the chickpea and egg puree mixture:  Add the chickpeas Place in a bowl and puree until about 3/4 of the mixture is pureed. Then add the remaining ingredients and mix well.
  • Mash some more to leave some texture. Taste and adjust the taste. Add salt or more Kala Namak if needed.
  • Distribute this mix spare over the tortillas with a half inch on the side. The mixture is enough for 2 tortillas.
  • Then the tortillas on top with spinach. You can also add fresh herbs like fresh basil and fresh cilantro. Roll tight like a pinwheel burrito.
  • Then the Tortilla transfer wraps wrapped in a skillet over high heat, seam side down. Fry until golden brown to seal the seam, then move the rest to toast. Repeat for the other tortilla roll.
  • Then cut into 3 1/4 inch slices and set aside to serve.

    Or fry the sliced buns! I like to fry the chickpea scrambled eggs before serving. Just add them to the pan over medium-high heat with a teaspoon of oil. Fry until golden on both sides, then serve.

  • < strong >For the roast potatoesgrate the red potatoes then wash them under cold water. Drain very well and place on paper towels and squeeze to absorb extra moisture.