Soft Chickpea Flour Tortillas

Rolling a piece of chickpea tortilla on a stack of tortillas.

4.80 from 10 votes

Made with chickpea flour, these soft and pliable chickpea tortillas are naturally gluten-free, egg-free, and vegan. A simple 30-minute recipe that only requires 4 ingredients and a blender!

Prep Time5

Cook Time15

Resting time10

Total Time30

Course: Main Course

Cuisine: Mexican, spanish

Diet: Gluten Free, Vegan, Vegetarian

Servings: tortillas

Calories: 94kcal

Author: Meesha

Equipment

Ingredients

2 cups chickpea flour *
1 ½ cup water
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. 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.
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

*Chickpea flour – There are two main types: one made from white garbanzo beans (common in the West), and besan or gram flour, made from brown desi chickpeas. I am using Bob's Red Mill garbanzo bean flour.

Both work in this recipe, but you may need to adjust the water slightly, as they absorb liquid differently. Besan is less absorbent; hence, less water is needed.

Helpful tips

Make batter without a blender - Sift the chickpea flour to remove lumps, then stir in the remaining dry ingredients. Whisk in water and mix until a smooth batter forms.
Cook tortillas thoroughly – Ensure that tortillas have no wet spots on either side. This will significantly remove the bitterness from chickpea flour. Be careful not to overcook as well, as this will dry out tortillas.

Storing - Chickpea tortillas can be refrigerated for 3 days or frozen for 3 months in a zip-top bag, with excess air pressed out. If freezing, place a sheet of parchment paper between each tortilla to prevent them from sticking together.

Reheating - You can either reheat tortillas in a microwave covered with a damp paper towel or on the stovetop in a non-stick pan or cast-iron skillet.

Nutrition