Start by blending cooked chickpeas and lentils in a food processor until a coarse mixture forms, about 30 seconds. Add in the apple cider vinegar powder, cayenne pepper, and your choice of herbs. Heat a tablespoon of olive oil in a skillet over medium heat, then sauté the mixture for 5-7 minutes until fragrant and slightly crispy.

In a small pan, combine minced fresh garlic, a pinch of cayenne, and a few tablespoons of olive oil. Heat on low for about 5 minutes, allowing the garlic to infuse its flavors into the oil. Once fragrant and lightly golden, set the chorizo oil aside to cool slightly.

In a mixing bowl, combine cassava flour and salt, stirring well. Gradually add water, mixing until a smooth, pliable dough forms—around 3-4 minutes of kneading by hand should do the trick.

Divide the dough into small balls, flatten each ball with a rolling pin into a thin circle. Heat a skillet over medium-high heat and cook each tortilla for 1-2 minutes on each side until golden brown.

Place a generous spoonful of the chorizo filling onto each warm tortilla. Top with slices of avocado, a squeeze of lime, crisp radishes, and your favorite salsa. Drizzle your homemade chorizo oil over the toppings.