Chickpea Tortillas
These gluten free chickpea tortillas are full of plant based protein and are perfect for taco night!
I love having different choices to spice things up. Making homemade tortillas isn’t just easy it’s also fun! Next time you are having taco night use chickpea tortillas instead of the traditional corn tortillas. Don’t forget to pair these with my homemade air fryer tortilla chips as well!
When you start making the tortillas, don’t worry about them being perfect, because they still taste delicious every time. You’ll notice while they are cooking that they look a little different when compared to traditional tortillas. This is because our batter is a bit thinner, and when making other types of tortillas the dough is thicker and is rolled out. Then a tortilla press is used.
These are great if you are hosting a taco bar. If you wanted to you could even let the guests make their own because they only take a couple of minutes to make once the pan gets hot. Also great for a weekly family dinner!
What is Chickpea Flour?
This type of flour is made from dried garbanzo beans. It’s a great gluten free option and can be used as a substitute in most gluten free recipes that call for oat or almond flour. It’s high in fiber and plant-based protein, along with having a lower glycemic index, and is full of micronutrients.
Ingredients Needed to Make Chickpea Tortillas
- chickpea flour
- water
- egg
- baking powder
- kosher salt
- extra-virgin olive oil
How to Make Tortillas Using Chickpea Flour
Combine the chickpea flour, water, egg, baking powder, and salt in a bowl and mix together. Allow the batter to thicken up by letting it sit for at least 10 to 15 minutes.
Over medium heat, add some oil to a skillet. Measure ¼ cup of batter and pour in. Cook for 2 to 3 minutes, then flip and cook for another couple of minutes.
Repeat with the remaining batter until the other 3 are made.
Tips for Making
- Don’t skip the time it takes for the batter to thicken. Think of it like pancake batter.
- To make a larger batch at one time, you could use a big griddle.
- Cast iron pans work great as well.
- Add spices for more flavor. Cumin, garlic powder, and cayenne would all taste great.
- For a sweeter batter add a tablespoon of maple and cinnamon.
- To make larger batches you can double and even triple this recipe.
Ways to Serve
Use the savory version to serve with hummus, beans, eggs, veggies, avocado, and lentils. You can even add my green peas curry in for an easy dinner idea.
For the sweeter version, serve with fresh fruit and berries, greek yogurt, whipped cream, and additional syrup.
Storing and Freezing
You can keep the leftovers in the refrigerator for 2 to 3 days in an airtight container. To freeze them, separate each tortilla with a layer of parchment paper.
To reheat, you can heat them back up on the stovetop or wrap them in aluminum foil and bake them at 350 until they are warmed all of the way through.
If you choose to microwave them, wrap the tortillas in a damp paper towel.
We like eating these fresh since they only take a couple of minutes to make.
Chickpea Tortillas
Ingredients
- 1 cup chickpea flour
- 1 cup water
- 1 egg beaten
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
Instructions
- In a bowl, add flour, water, egg, baking powder, and salt and mix together well. Allow batter to sit for 10 to 15 minutes to thicken up.
- In a skillet over medium heat, add oil. Using a ¼ cup measuring cup, pour batter into skillet. Cook till desired level of brown, 2 to 3 minutes, then flip and cook on the other side for 2 to 3 minutes.
- Repeat with remaining batter.
- Serve topped with any savory ingredients you like! It could be hummus, beans, lentils, eggs, cheese, vegetables, avocado, etc.
Video
Notes
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