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laurabucchieri
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Mash the cannellini beans in a bowl with the shallot, garlic, chopped capers, chives, miso paste, lemon zest and vegan parm until you’ve got a chunky, spreadable mix.
Take your mini tortillas and evenly spread ⅙ of bean mix onto each one.
Pop them into the air fryer, bean side up, drizzle with oil and and cook at 190°C for 7-9 minutes until crisp and golden.
While they’re cooking, make the sauce stir together the vegan mayo, lemon juice, Worcestershire, Dijon, nooch, chopped cornichons, capers, and the extra minced garlic until smooth and creamy.
Taste and season to taste.
Once the tortillas are out, top with shredded lettuce, a handful of the crispy vegan lardons, a good drizzle of your sauce, and an extra sprinkle of vegan parm.
Sometimes I add a drizzle of chilli oil too.
Serve immediately while they’re still hot and crunchy.