Chickpea Tortillas

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4.82 from 16 votes

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www.theconsciousplantkitchen.com

These Chickpea Flour Tortillas are easy gluten-free tortillas made from chickpea flour. They are delicious served as a side bread to curry or to as vegan tortillas with lentil taco meat.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chickpea-flour-tortillas/ or scan the QR code here ➡️

Prep Time5

Cook Time5

Total Time10

Servings: tortillas (1/4 cup each)

Calories: 77.5kcal

Author: Carine Claudepierre

Ingredients

2 cup Chickpea Flour also called gram or garbanzo flour
⅔ cup Arrowroot Flour
½ teaspoon Salt
1 ½ cup Water

Optional

¼ teaspoon Garlic Powder
½ teaspoon Turmeric

US Customary - Metric

Instructions

Blender method - preferred

In a high-speed blender, add all ingredients and blend until smooth and no chickpea flour lumps show.

Hand method

In a large mixing bowl, sift the chickpea flour, arrowroot flour, and salt. Sifting flour removes the lumps of the chickpea flour and makes your batter smoother if you don't have a blender. Then stir in liquid and whisk until smooth.
The batter should be a bit thinner than a pancake batter.
Warm a non-stick pan over medium-high heat and grease the surface slightly with oil spray or a piece of absorbent paper grease with coconut oil.
Scoop 1/4 cup of batter in the center of the pan and use the back of a spoon to spread the batter, working in a circular motion to spread the batter from the center to the outside and form round tortillas - adjust the size to your liking - ours are about 6-inch (15 cm) wide but you can make them thinner and wider.
Avoid tilting the pan as it can split the batter.
Cook 2-3 minutes on one side or until the top dries out and it's easy to flip.
Cook for an extra 1 minute on the other side.
Serve cold or lukewarm as a tortilla or flatbread side to curries.

Equipment

Nutrition