Today another installment in our How to series. 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. Only prerequisite is that you have a good food processor and some hearing protection but more on that later. It is a small step to create flavory chickpea flour tortillas from chickpea flour. Lets get started!
As I wanted to make a recipe with chickpeas but could not find chickpea flour in my local supermarket I decided to make it my own. 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. I process in 10 minutes increments, then stir the chickpeas and flour and blend some more. When it looks like flour take a sieve 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.
For the chickpea flour tortillas I used chickpea flour, flaxseed meal, cumin, paprika and water. I did not use salt I do not cook with a lot of salt and I didn’t miss it but you can add salt to taste. The flaxseed meal is used as a substitute for egg but you can also use a small egg to create the tortillas.
I used 1½ table spoon of flaxseed meal (from grounded flaxseed) and added 1½ table spoon of warm water. Left it to set and then added all the other ingredients at once except the water. Slowly added the water while stirring the mixture until it was like a pancake batter. I used a pancake pan and brushed some sunflower oil on the pan but if you use a non stick 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.
I made them the size of a taco but you if you take a larger spoon you can make bigger tortillas. It sets fast so if you want bigger tortillas 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
How to make flavory chickpea flour tortillas
Want to know how to make flavory chickpea flour tortillas? Watch the 1-minute food inspiration video:
I hope you enjoy this recipe how to make flavory chickpea flour tortillas! If you make any my recipes? Tag @thetortillachannel on Instagram to let me know.
We are making flavory chickpea flour tortillas. Chickpeas have a natural nutty flavor and can be used for a lot of different recipes. Lets get started!
- 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