Chickpea Flour Tortillas

I cooked a Mexican inspired feast over the holidays, and I wanted to make a yummy gluten and corn free substitute for tortillas. 

Chickpea Flour Tortillas:

We had some chickpea flour, so I decided to give this grain free tortilla a try. The best thing about chickpea tortillas is that they’re grain free, AND gluten free tortillas, while still being a super tasty crowd pleaser.

Trust me when I say that typically when you tell people an option is gluten free, they try to stay far away from it. Because gluten free options have notoriously been similar too cardboard, and clearly no one wants to eat cardboard on Christmas…or ever, really.

It took a few rounds for me to get it right, because the first few rounds were way too thick, and cooked on medium-high heat, instead of medium-low heat. This made it gooey in the middle, and burnt to a crisp on the outside (gross). 

Something you should know about me is that I can be SUPER  impatient, which makes me always throw everything on the highest heat possible, thinking that will make it cook faster. Clearly science doesn’t always work that way. One day I’ll learn.

Once I finally figured it out, adjusting the heat and the thickness of the tortillas, I think they turned out great! My family agreed, and I don’t just think they agreed due to the fact that they love me unconditionally, because all of the tortillas were gone pretty quickly. 

The downside to everyone liking them so much, is that I only have this pathetic, half-eaten photo to show for my masterpiece.  

The best part about this recipe is that it’s SO simple, you don’t even need parchment paper or olive oil. It’s literally just chickpea flour, arrowroot powder, filtered water, and spices of your choice. Easy peasy, right?


Chickpea flour
Arrowroot powder
Sea salt
Purified water


1. In a large mixing bowl combine 2 C chickpea flour, 1/4 C arrowroot powder, and 1 C water. Add sea salt to your liking. 

2. Mix together until thick, but somewhat runny (like a pancake batter consistency). 

3. Pour onto skillet, making sure it’s spread somewhat thin. 

4. Let it cook through, then flip. 


Chickpea Flour Recipes

As a gluten free girlie, I have to say that working with (and eating) chickpea flour is one of my favorite grain free options. 

That being said, I also love to use almond flour (moreso for baking), as well as tapioca flour (this makes the BEST grain free pizza dough) when I’m using gluten free flours. 

For the sake of the chickpea theme in this post, we’ll stick to chickpea flour recipes here today 🙂 

Before I share about a chickpea flour omelette, I just want to make sure we’re all on the same page here, and that you know chickpeas and garbanzo beans are the same thing. Okay, good. Had to get that out of the way. So, if you see me mentioned garbanzo bean flour, just know it’s the SAME thing as chickpea flour. 

Chickpea Flour Omlette

So, don’t kill me, okay? But this is literally almost exactly the SAME as the tortilla, only without the arrowroot powder. And then also, we want to make it a little more spongy and less thin. 

That’s right, it’s just chickpea flour, water, and spices and/or herbs. The spices and herbs that I love for my omelet are: sea salt, black pepper, paprika, and dried parsley. 

It only takes about 5 minutes to cook up. 

You’ll just want to make sure you have some toppings to stack it up with! I loved grilled veggies (like carrots, broccoli, and onions). Other times, I’m more in a mushroom state of mind, and go for a tomatoey mixture of finely chopped mushrooms, adding a few leaves of fresh basil on top for that perfect final touch.

Sometimes I get wild pesto, and eat it as it is. Or, pesto WITH the grilled veggies. Now you’re talkin’. 

Last great option is smashed avocado on top, with fresh sea salt, and a few diced tomatoes. 

Ok, my mouth is officially watering now. 


Chickpea flour
Filtered water
Spices of your choice (I love paprika, sea salt, and black pepper)
Herbs of your choice ( I love dried parsley


1. In a large mixing bowl combine 2 C chickpea flour, and 1 C water. Add spices and herbs to your liking. No, I did not measure my spices of herbs. I just can’t bring myself to do it.

2. Mix together until thick, but somewhat runny (like a pancake batter consistency). Try to avoid a clumpy mixture. Use a whisk if it clumps.

3. Pour onto a skillet over medium-low heat, making sure it’s spread quite thin for a crispy tortilla feel.

*avoid cooking at a medium high heat, as this will likely burn the tortilla outside, while still being gooey on the inside.

4. Let it cook through, then flip. Repeat with all remaining batter.

5. Once you’ve cooked up all your omelets, stack them high with toppings of your choice. I loved to add grilled veggies, or a tomatoey, mushroom mixture with a few sprigs of fresh basil. Maybe you’re more of an avocado girlie, or want double the garbanzo by adding some hummus to the top. Whatever you choose, you know it’ll be delicious, because the base is so yummy as it is. 

The options are endless. You do you, and most of all ENJOY!



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