We are making flavory chickpea flour tortillas. Chickpeas have a natural nutty flavor and can be used for a lot of different recipes like falafel or hummus.
It is a great substitute for meat but can be turned into flour quite easily. The only prerequisite is that you have a good food processor and some hearing protection but more on that later. Want to learn how you can make chickpea flour tortillas? Let’s get started!
I wanted to make a recipe with chickpeas but could not find chickpea flour in my local supermarket so I decided to make my own flour.
How hard can it be right? Well, it is quite easy with the right tools but you have to take a number of things into consideration.
You need dried chickpeas for chickpea flour and a good food processor. As the dried chickpeas are hard you can imagine they make a lot of noise when you start the food processor.
It sounds like marbles being crushed. When you turn the food processor on either put some hearing protection on or leave the room.
Depending on your food processor it takes about 30 minutes to get flour from chickpeas. Process in 10 minutes increments, then stir the chickpeas and flour and blend some more.
When it looks like flour, takes a strainer and a bowl and sieve the chickpea flour.
You can use the remaining chickpea residue and put it in water so it gets soft and use it for other recipes. This recipe is totally vegan.
Chickpea flour tortillas ingredients
Making this chickpea flour tortilla and do not require a lot of ingredients. You need the following ingredients on your grocery list:
- Chickpea flour
- Flaxseed Meal
- Paprika powder
- Cold water
- Warm water
How to make chickpea flour tortillas
To make this recipe you start with grinding the chickpeas into flour. If you have chickpea flour at your local supermarket use that.
Put the dried chickpeas in a kitchen machine. Let it run on high. With my kitchen machine, it takes about 30 minutes to turn the chickpeas into flour.
Sieve the grounded chickpea flour. Then it is time to make a substitute egg because we are making vegan tortillas.
The flaxseed meal is used as a substitute for egg but if you are non-vegan you can use a small egg to create these tortillas.
To make a flax egg take 1½ tablespoon of flaxseed meal (from grounded flaxseed) and add 1½ tablespoon of warm water.
Leave it to set for about 5 minutes.
Make the batter
Take the flax egg and put it in a mixing bowl. Add all the other ingredients to the bowl except the water.
Slowly add the water while stirring the mixture until you have a pancake-like batter.
Now use pancake pan and brush vegetable oil in the pan. If you use a nonstick it might be possible to cook the tortillas without any baking product.
Cook on medium heat. Make sure the pan is hot when you put the first tortilla in. If the batter is too thick, add some water.
Swirl the batter through the pan and let the tortilla heat until the surface is dry. Turn and let the other side brown.
Keep warm underneath a clean kitchen towel. These are the size of a taco but you can make them bigger by using a bigger pan and add more batter.
It sets fast so if you want bigger tortillas you have to work fast and use a big spoon to put the batter in the pan.
This recipe yields about 6 small tortillas or 3 big tortillas. Eat straight away or keep in the fridge (2 to 3 of days) or in the freezer.
Eat vegan chickpea flour tortillas with
You can eat these chickpea flour tortillas with one of these delicious curries:
More vegan flatbread recipes
There are so much different vegan flatbread recipes. Here a small selection if you like to make more flatbread recipes:
- Garlic and herb chickpea flatbread
- Red lentil flatbread
- Flavorsome soft vegan flatbread
- Soft sweet potato flatbread
- Chinese scallion flatbread
- Turkish yufka flatbread
- Soft savory roti with dahl
See how to make chickpea flour tortillas
Want to see how to make chickpea flour tortillas? Watch the video instruction video to follow along:
I hope you enjoy this how to make chickpea flour tortillas recipe!
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We're making chickpea flour tortillas. These are naturally gluten free and vegan. Chickpeas have a natural nutty flavor and can be used in a lot of recipes.
- ¾ cup of chickpea flour
- 1½ tbsp of flaxseed meal
- 1½ tbsp of warm water
- ¼ tsp of cumin
- ¼ tsp of paprika
- ¾ cup of cold water
- Put flaxseed meal in a big bowl and add 1½ tbsp of warm water. Stir to combine and let it set for about 5 minutes
- Add the chickpea flour, cumin and paprika to the bowl with flaxseed meal mixture
- Take a wooden spoon and stir the ingredients
- Take the cold water and start adding this to the flour mixture slowly while stirring. I used a whisk to stir
- Keep adding the water until a smooth batter like mixture. If to thick add small (table spoon size) amounts of water
- Heat skillet on medium high heat
- Brush some vegetable or sunflower oil in pan
- Take a big spoon and make a pan cake shape in the pan swirling the batter round
- Bake until surface is dry then turn
- Bake other side until golden brown
- Take out of the pan and cover with clean kitchen towel until all tortillas are done
- Serve the tortillas
The preparation time is without the time it takes to make chickpea flour yourself. If you want to make chickpea flour from scratch add about 30 to 40 minutes depending on your food processor and how much time it take to sieve the flour. The batter should spread through the pan easily. If this is not happening the batter is to thick. Add small increments of water (a table spoon size) to the batter and whisk. The surface dries really fast so if you want big size tortillas take a big spoon.
Calories: 93 Fat: 1.5g; Carbs: 15.3g; Sugar: 2.7g; Protein: 4.9g