Preheat the oven 350 degrees F. Line a large baking sheet with parchment and set aside. (You may need two baking sheets to fit all of your veggies without overcrowding).
In a medium mixing bowl, whisk together the chickpea flour, dairy-free yogurt alternative, water, chili powder, garlic powder, and onion powder until smooth.
In another mixing bowl, mix together the regular breadcrumbs and panko breadcrumbs.
Toss the cauliflower and broccoli florets in the chickpea flour batter and mix well to ensure the vegetables are completely covered.
Working in batches, transfer the battered veggies to the bowl of breadcrumbs and toss to coat. I like using two forks to gently toss the veggies so my hands don't get messy. Using the forks, scoop up the breaded veggies and transfer them to the prepared baking sheet(s). Spread the veggies out on the pan in one even layer with plenty of space in between. Do not overcrowd the pan!
Bake for 15-20 minutes until the edges are slightly browned and crispy.
While the veggies are cooking, make the sauce. In a blender or food processor, add all of the sauce ingredients and pulse several times until blended. You can purée it until smooth if you wish, but I like when the cilantro is still chunky.
To serve: fill each tortilla with baby greens or lettuce, top with the crunchy veggies, diced red onion, thinly sliced radishes, and a generous drizzle of the Cilantro Yogurt Sauce.
~Nutrition facts assumes two tacos per serving, including sauce and tortilla. Additional toppings not considered.