Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.

In a large bowl, stir the chickpeas and red onions with olive oil, cumin, chili powder, garlic powder, paprika, oregano, kosher salt, and black pepper. Smash the chickpeas and onions with a fork.

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds.

Brush each tortilla with olive oil on both sides. Spoon the chickpea filling onto one half of each tortilla and sprinkle with cabbage and cheese.

Fold over the taco and gently press it down. Repeat for the remaining tortillas.

Bake the tacos for 5 minutes, flip them and bake for another 10 minutes, then flip again and bake for an additional 5 minutes until golden brown and crispy.

To make the avocado tahini sauce, combine avocado, tahini, lime juice, water, cilantro leaves, and pinches of salt and pepper in a food processor or blender. Puree until smooth.

Arrange the tacos on a serving plate. Top with chopped cilantro and serve with the avocado sauce.