- Prepare the chickpea filling. Mash the jumbo chickpeas in a bowl until mostly smooth, leaving a few chunks for texture. Add the cornflour, peanut butter, soy sauce, sesame oil, garlic, ginger, chilli flakes and sliced spring onion or shallot. Mix until the ingredients are well combined and the mixture is sticky enough to hold together.
- Coat the tacos. Spread the chickpea mixture evenly over one side of each mini tortilla, pressing it firmly onto the surface. Mix the panko breadcrumbs and sesame seeds on a plate, then press each tortilla, chickpea-side down, into the mixture until the filling is coated.
- Cook until crispy. Heat a little oil in a frying pan over medium-high heat. Place the tortillas in the pan, chickpea-side down, and cook until the filling is deeply golden and crispy. Flip and cook for another minute to warm the tortillas, then carefully fold each taco in half while still hot.
- Make the satay sauce. In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, sweet chilli sauce and lime juice. Gradually add the warm water, mixing until the sauce is smooth and reaches a consistency that's easy to drizzle.
- Assemble and serve. Drizzle the crispy tacos with the satay sauce and finish with cucumber ribbons, crushed roasted peanuts, sesame seeds and fresh coriander. Serve immediately while the chickpea filling is still crispy.
Tips for the best chickpea smash tacos
- Keep some texture: Don't mash the chickpeas completely smooth. A few chunky pieces give the filling a better texture.
- Press firmly: Make sure the chickpea mixture is firmly attached to the tortillas before coating with the panko and sesame seeds.
- Adjust the sauce: Add the warm water gradually until the satay sauce is smooth and pourable. If it's too thick, add a little more water.
- Serve straight away: These tacos are best eaten fresh from the pan, while the chickpea filling is at its crispiest.
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