Begin by heating olive oil over medium-low heat in a medium-sized pan. Once heated, add onions and bell peppers and sauté for 5 minutes until they begin to soften.

Mix ground cumin, hot sauce, garlic, brown sugar, salt, and pepper into the sautéed vegetables, stirring for 30 seconds before adding chopped tomatoes and almond milk. Continue cooking for an additional 2-3 minutes.

Using a fork, mash chickpeas before adding them to the sauce, ensuring they are mixed thoroughly.

To assemble the taquitos, place a couple of spoonfuls of the chickpea mixture onto a small tortilla before rolling it up. Repeat this step until all the filling is used up.

Brush the assembled taquitos with more oil before baking them at 200C/400F for 15 minutes. Halfway through the baking time, flip the taquitos to ensure even cooking. For extra crispiness, turn on the fan and bake for 2-3 minutes more (be sure to keep an eye on them!).

Serve your buffalo chickpea taquitos with vegan sour cream and a sprinkle of scallions or cilantro. Enjoy!