Updated: Jan 11, 2022
Use the recipe below or check out the Nutritional App to find other quick & easy side dish ideas.
Inspired by: Meesha |MyPlantifulCooking.com
Yields: 8 tortillas
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
"This soft & flexible vegan chickpea flour tortillas are incredibly easy to make & only requires 4 ingredients ! Happens to be gluten-free too." - Meesha
1 cup chickpea flour
¾ cup spring water (more if needed )
¼ cup coconut flour
¼ teaspoon sea salt
1 tsp agar agar*
**see app for approved foods & recipes
In a blender, place in chickpea flour, coconut flour, salt, and water. Blend until everything is well mixed. If you do not have a blender, simply combine everything in a large bowl and mix well, making sure there are no clumps of flour left in the batter.
The batter should be quite thin and pourable, between the texture of pancake batter and crepes batter. Add water, a tablespoon at a time if needed to reach desired consistency.
Heat up a non-stick pan over medium heat and lightly grease it with some neutral oil. Place in ¼ cup of batter and swirl the pan around to spread the batter out.
Cook until the surface is dry and no wet spots can be seen, about 2-3 minutes. Using a flexible spatula, flip it over and cook for another 2-3 minutes on the other side, until slightly browned.
Transfer cooked chickpea flour tortillas on a cooling rack, and repeat the cooking process for the remaining batter.
Feel free to add in any other herbs and spices like black pepper, garlic and/or onion powder or cumin powder.
Store leftover chickpea flour tortillas in the freezer for up to 3 months. To do so, transfer them to a zip-top bag or sealed container, placing a sheet of parchment paper in between each layer to prevent them from sticking together.
To reheat, warm them on stove in a heated pan for 1-2 minutes on each side.
I do not recommend storing them in the fridge as they will dry out pretty easily, causing them to be fragile and break easily.
All images courtesy of PlantifulCooking.com