Introduction: How to Make Chickpea Flour Tortillas
In this instructable I will show you how to make 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.
To make the chickpea flour tortillas you need chickpea flour, flaxseed meal, cumin, paprika and water. I do not use salt, 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.
You can use store bought chickpea flour or make it yourself. Making chickpea flour 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 very good food processor. As the dried chickpeas are really 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.
I use 1½ table spoon of flaxseed meal (from grounded flaxseed) and add 1½ table spoon of warm water. Left it to set and then add all the other ingredients at once except the water. Slowly add the water while stirring the mixture until it is like a pancake batter. I use a pancake pan and brush 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 just 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 the tortillas the size of a taco but you if you take a larger spoon you can make bigger tortillas. It sets really fast so if you want bigger tortillas you need a bigger 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 (most likely a couple of days) or in the freezer.
Step 1: Watch the One Minute Video
Want to see how to make the flavory Chickpea flour tortillas? Watch the 1-minute food inspiration video.
Step 2: What Do You Need to Make This Recipe
- ¾ cup of chickpea flour. You can use store bought chickpea flour or make it from dried chickpeas as described in the introduction.
- 1½ tablespoon of flaxseed meal.
- 1½ tablespoon of warm water
- ¼ teaspoon of cumin
- ¼ teaspoon of paprika
- ¾ cf cold water
Step 3: Instructions
- Put flaxseed meal in a big bowl and add 1½ tablespoon of warm water. Stir to combine and let it set for about 5 minutes.
- Add the chickpea flower, 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 just 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 nice and brown.
- Take out of the pan and cover with clean kitchen towel until all tortillas are done.
- Serve the tortillas.
Step 4: Notes
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.
You can eat the tortillas straight away or keep in the fridge (most likely a couple of days) or in the freezer.
I hope you enjoy this recipe! If you tried out this recipe or have some suggestions then let me know via the comments.
More information and a printable recipe can be found on The Tortilla Channel.
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