Spicy Chickpea Pockets (Vegan & Gluten-Free)

Dairy-Free, Entree, Gluten-Free, Nut-Free, Soy-Free, Vegan

Crispy, hearty, spicy…need I say more?

If you’re on “Cooking TikTok,” you may have seen the pan-fried spring rolls trend. This is my rendition, and I am obsessed. I was already a fan of regular spring rolls, but crispy? Sounded like heaven…

I wanted to make an Asian-inspired filling that was hearty and protein-packed. I thought about the types of dipping sauces I like with spring rolls, and sweet chili sauce popped into my head. Why not make my own sweet chili sauce and incorporate it into my filling? Enter chickpeas (and some veggies), and these spicy chickpea pockets were born. I hope you enjoy them as much as I do!

Prep Time: 30 minutes
Cook Time: 15 minutes
Serves: 6 pockets



  • 1 large clove garlic, finely chopped
  • 1/2 tsp. red chili flakes (this can be pretty spicy, so adjust to taste)
  • 1/2 tsp. salt
  • 2 tsp. apple cider vinegar
  • 4 tsp. honey
  • Optional: Make additional sauce for dipping. For the dipping sauce, halve the salt, apple cider vinegar, and honey.


  • 1 cup canned or cooked chickpeas
  • 1 medium carrot
  • 1/8 yellow onion
  • Approx. 15 stems of cilantro


  • 6 rice paper wrappers (about 22 cm diameter)
  • Small bowl of water


  1. Mix sauce ingredients together in a small bowl.
  2. Finely dice carrot and onion. Remove the stems from the cilantro, and roughly chop the leaves.
  3. In an oiled medium sauce pan, add carrots and cook for 5 minutes over low heat. Add onions, chickpeas, and sauce. Sauté over medium heat for approximately 5 minutes or until all ingredients are cooked and softened.
  4. Transfer chickpea mixture to a medium bowl. Using a fork or potato masher, mash mixture to break down chickpeas. Add cilantro and mix well.
  5. On a large plate, take a rice paper wrapper and brush water over both sides. It may take a few moments to become pliable–do not over-wet the paper (it will become too soft and rip). In the middle of the wrapper, add about 2 tablespoons of the chickpea mixture. Carefully fold the wrapper like a burrito and set off to the side. Repeat for the remaining 5 wrappers to create 6 “chickpea pockets.”
  6. Add the chickpea pockets (thickest side of the wrapper should go down first) to a well-oiled, medium sauce pan over low-medium heat. Cook until lightly browned and crispy. Flip and cook the other side until lightly browned and crispy.
  7. Serve warm!

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