Soft and pliable, these chickpea tortillas are naturally vegan and gluten-free! All you need are 4 simple ingredients and 30 minutes to make them.
Inspired by my red lentil tortillas, these chickpea flour tortillas are made from chickpea flour instead of regular wheat flour! Hence, they are naturally gluten-free and are higher in protein when compared to regular flour tortillas.
I love using them as a vessel for my TVP taco meat or tempeh taco meat, but they are great served as a flatbread alongside curries like my soya chunks masala and vegetable vindaloo.
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💚Why you will love this recipe
- Soft and pliable, making them a great base for tacos
- A higher protein alternative that is wholesome and filling
- Easy to make and only require 4 simple ingredients
- A great meal prep recipe that stores well and is freezable
🧂What you will need
📃Ingredients notes and substitutions
- Tapioca starch - This is what makes the chickpea tortillas soft and flexible. It can be substituted with arrowroot starch or potato starch.
- Chickpea flour - A flour made from ground-up chickpeas.
🔪How to make
Place all ingredients in a high-speed blender, and blend until a smooth batter forms. Allow batter to rest for 10-15 minutes.
Heat up a pan, and pour in ¼ cup of the batter. Gently maneuver the pan in a circular motion to spread the batter out. Cook for 1-2 minutes or until the top dries out and no wet spots can be seen.
Gently flip it over using a flexible spatula, and cook on the other side for another minute.
Repeat for the remaining batter, and enjoy your chickpea tortillas while warm!
✔Helpful tips
- Do not omit tapioca starch - Chickpea flour alone is insufficient to hold the tortilla together and might yield tortillas that are brittle and tear easily.
- Make it without a blender - Sift chickpea flour, then stir in the rest of the dry ingredients. Whisk in water and mix until a smooth batter forms.
- Adjust batter consistency - Feel free to add more flour or water to adjust the consistency of your batter. The texture of your batter should be slightly thicker than regular crepe batter.
- Allow batter to rest - Let batter rest for 10-15 minutes before cooking. This allow time for the flour to absorb the liquid, yielding softer tortillas.
- Customize the flavors - Feel free to add any seasonings that sound good to the batter! Some of my go-to include garlic powder, onion powder, smoked paprika, and cumin.
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🌮How to serve
Make tacos - My favorite taco combo involves shredded tofu, fresh tomato salsa, shredded lettuce, and a generous dollop of tofu sour cream or sriracha mayo.
To make breakfast tacos, I like using my silken tofu scramble as a filling.
With curries - Lightly toast your chickpea tortillas, and serve them with Indian tofu curry, sweet potato chickpea curry, or any other curries you fancy!
Sweet fillings - These chickpea tortillas go well with sweet stuff, too! You could make a peanut butter banana wrap or fill it with dessert hummus like dark chocolate or cookie dough hummus.
Make high-protein tortilla chips - First, cut the tortillas into a triangle shape. Spray on some cooking oil, then sprinkle on some salt. You can bake them in the oven, preheat to 180C/350F for 10-12 minutes, or in an air fryer at the same temperature for 6-8 minutes.
❄Storing suggestions
Fridge - These chickpea tortillas can be refrigerated for 3 days in a zip-lock bag. Make sure to press out excess air to avoid them from turning stale.
Freezer - You can also freeze them for up to 3 months. I usually keep them in a zip-lock bag, with a piece of parchment paper between each layer.
Reheating - You can reheat them in a microwave or on the stove. To heat them in the microwave, place about 4 pieces of tortillas on a plate and cover them with a damp paper towel. Microwave in 10-second bursts or until the tortillas are heated.
You can also heat them in a non-stick pan/cast iron skillet on the stove for 1-2 minutes on each side or until thoroughly warmed.
❔Commonly asked questions
Chickpea flour is made from only ground chickpeas and is naturally gluten-free. However, it is recommended that you get a certified gluten-free one if you have gluten sensitivity, as cross-contamination might occur during processing.
Although both are made from chickpeas, chickpea flour is made from white chickpeas, while gram flour is made from brown split chickpeas.
Although similar in texture and flavor, some slight differences in their characteristics exist. Chickpea flour is more absorbent and needs more water. On the other hand, gram flour needs less water.
Hence, it is essential that you adjust the consistency of your chickpea tortilla batter before cooking.
📖 Recipe
Soft Chickpea Flour Tortillas
Equipment
Ingredients
- 2 cups chickpea flour *
- 1 ½ cup water ( more if needed )
- ½ cup tapioca starch or arrowroot starch/potato starch
- ½ teaspoon salt
Instructions
- Place all ingredients in a high-speed blender, and blend until a smooth batter forms. The batter consistency should be slightly thicker than that of a crepe batter.
- Allow batter to rest for 10-15 minutes. After that, give it a quick stir, adding more water or flour if needed.
- Preheat a non-stick pan/cast iron skillet over medium heat. Grease it with the cooking oil of your choice.
- Once the pan is heated, pour in ¼ cup of the batter and gently maneuver the pan in a circular motion to spread the batter out.
- Cook for 1-2 minutes, or until the top dries out and no wet spots can be seen. Gently flip it over using a flexible spatula, and cook for another minute on the other side.
- Repeat for the remaining batter, and enjoy your chickpea tortillas while warm!
Notes
- Make it without a blender - Sift chickpea flour, then stir in the rest of the dry ingredients. Whisk in water and mix until a smooth batter forms.
- Allow batter to rest - Let batter rest for 10-15 minutes before cooking. This allow time for the flour to absorb the liquid, yielding softer tortillas.
- Customize the flavors - Feel free to add any seasonings that sound good to the batter! Some of my go-to include garlic powder, onion powder, smoked paprika, and cumin.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Nancy says
Can your make a batch and freeze them?
Jim Mee Sha says
Yes you can! Do place a piece of parchment paper between each layer to prevent them from sticking together.
Nancy says
Can you use cornstarch?
Jim Mee Sha says
It will work too!
Johnny says
Do these fold without tearing/breaking if you making a taco? Do they tear if you roll them up for a burrito?
If so, do you know of an ingredient to add to make them sturdier for rolling/folding?
Jim Mee Sha says
I dont find issues with them breaking when using them for tacos! However, they might not be sturdy enough to make taquitos.
Alina says
I thought that chickpea flour had a strong flavor. Is that not the case? Unless there is enough tapioca in this recipe to mask it. Please clarify. Thank you.
Jim Mee Sha says
Yes, raw chickpea flour has a pretty strong flavor! But the taste will usually go away once cooked.
Janene says
Thank you for sharing this gluten free and vegan recipe. So quick and easy.
Christine says
Do you think the batter would work in a crepe maker ?
Meesha says
I have yet to try that, but it might work!