Preheat oven to 410 degrees F and line a baking sheet with a silicone liner.
Mash the chickpeas in a bowl with a fork. Set aside.
Saute chopped onion and bell pepper in a hot skillet over medium heat. Cook for 3 minutes, then add garlic and spice mix and sauté for a further minute.
Add all other sauce ingredients to the pan and bring the mixture to a boil. Let simmer on low heat for about 2-4 minutes, stirring occasionally, then turn off the heat.
Place about 2 tbsp of the filling onto each tortilla and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other.
Optionally, brush them with a little bit of vegetable oil (to make them even more crispy).
Bake in the oven for about 15-20 minutes or until they are golden brown and crispy. Serve hot.