Soft and pliable, these chickpea tortillas are naturally vegan and gluten-free! All you need are 4 simple ingredients and 15 minutes to make them.
Inspired by my red lentil tortillas, these tortillas are made from chickpea flour instead of regular wheat flour! Hence, they are naturally gluten-free and a decent plant protein source.
I love using them as a vessel for my TVP taco meat, but they are highly versatile and pair well with any fillings.
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💚Why you will love this recipe
- Quick and easy to make - ready in 15 minutes!
- Wholesome and allergen-friendly
- Tender, soft, and delicious
- 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 - Comes in 2 different varieties - chickpea flour/garbanzo bean flour or besan/gram flour. Chickpea flour is made from white chickpeas and has a coarser texture. On the other hand, besan flour is made from brown split chickpeas and is usually finer in texture.
Both will work in this recipe, but if you use gram/besan flour, you might need to use less water as they are less absorbent.
🔪How to make
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.
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. (You can skip this step if you prefer thicker tortillas)
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
- I strongly suggest against omitting the tapioca starch. Without it, your chickpea tortillas might turn out to be dry and brittle.
- It is highly recommended to use a high-speed blender to yield a lump-free batter. Alternatively, you can use a whisk to mix the ingredients.
- Feel free to add more flour or water to adjust the consistency of your batter. As mentioned above, the texture of your batter should be slightly thicker than regular crepe batter.
- Stack them on top of one other directly after cooking. This allows the chickpea flour tortillas to steam and soften up even more.
- 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.
🌮How to serve
As a taco shell - Serve chickpea flour tortillas along with taco fillings like this tempeh taco meat, shredded lettuce, fresh tomato salsa, and your favorite shredded vegan cheese.
With curries - You could also treat them like flatbreads and pair them with curries like vegan Madras curry or sweet potato chickpea spinach curry.
Sweet fillings - These chickpea tortillas go well with sweet stuff too! You could do a peanut butter banana wrap or fill them with dessert hummus like dark chocolate or cookie dough hummus.
Make tortilla chips - First, cut the tortillas into a triangle shape. Spray on some cooking oil, then sprinkle on some salt. You can either 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 or in an airtight container.
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 they are thoroughly warmed.
❔Commonly asked questions
Chickpea flour is made from only ground chickpeas and is naturally free from gluten. However, it is recommended that you get a certified gluten-free one if you have gluten sensitivity, as cross-contamination might occur during processing.
Chickpea flour is made from white chickpeas, while gram flour is made from split brown chickpeas. Although they are relatively similar, gram flour has a finer texture and milder flavor when compared to the former.
This makes them less absorbent. However, this can be easily fixed by adjusting the water used according to the flour you choose.
🍽More vegan recipes using chickpea flour
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📖 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.
- 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. (You can skip this step if you prefer thicker tortillas)
- 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
- It is highly recommended to use a high-speed blender to yield a lump-free batter. Alternatively, you can use a whisk to mix the ingredients.
- Feel free to add more flour or water to adjust the consistency of your batter. As mentioned above, the texture of your batter should be slightly thicker than regular crepe batter.
- Stack them on top of one other directly after cooking. This allows the chickpea flour tortillas to steam and soften up even more.
- 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.
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.
Christine
Do you think the batter would work in a crepe maker ?
Meesha
I have yet to try that, but it might work!