fbpx

Chickpea Flour Tortillas

Chickpea Flour Tortillas

Becoming gluten free may have begun my curiosity in experimenting with chickpea flour, but it’s the taste and texture of this magical substance that has kept me coming back for me. 

My wife isn’t gluten free (like….at all), and she’s also pretty particular when it comes to anything to do with beans. How you cannot like the taste of beans is beyond me, but that’s what I’m dealing with. 

Needless to say, I’ve gone ahead and made tortilla recipes with garbanzo bean flour (yes, garbzano beans are the same things as chickpeas), and she’s raved about the flavor. That’s not to say she’s going to be munching dried chickpeas anytime soon, but I’ll take what I can get.

I should also mention that another great quality about chickpea flour is that it is quite inexpensive and easy to find. Even if you don’t have access to ordering it online, or getting it at your local grocery store. You can also make it yourself super easily!

All you need is a high quality blender and dried chickpeas. Blend the dried chickpeas on a high speed, and voila: You have chickpea flour.

Today’s post will share a super simple vegan gluten free recipe for chickpea flour tortillas and a chickpea flour omelet. 

Prepare to fall in love with this chickpea flour once you’ve tried these. Mark my words. 

JUMP TO RECIPE 

chickpea flour

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. 

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 to 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. However, if you want to create crispier edges, then you can lightly grease the pan once your tortilla is already cooked. And if you don’t like the oil, then just blot the tortilla with a damp paper towel. 

Otherwise, It’s literally just chickpea flour, arrowroot powder, filtered water, and spices of your choice. Easy peasy, right?


Chickpea Flour Tortilla Ingredients

Chickpea flour
Arrowroot powder
Sea salt
Purified water

Chickpea Flour Tortilla Ingredients

Chickpea Flour Tortilla Instructions

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 a skillet, making sure it’s spread somewhat thin. 

4. Let it cook through, then flip. 

ENJOY!


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 omelet, I just want to make sure to reiterate that chickpeas and garbanzo beans are the same thing. Just want to make sure we’re on the same page in case you see me interchange garbanzo bean flour with chickpea flour


Chickpea Flour Omelette

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’. 

Another great option is smashed avocado on top, with fresh sea salt, and a few diced tomatoes. Or, get crazy and add some vegan cheese. 

Ok, my mouth is officially watering now. 


Chickpea Flour Omelette Ingredients

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

Chickpea Flour Omelette

Chickpea Flour Omelet Instructions

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 or 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 making 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!

xx,

K

Posted in

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top