Chickpea Flour Tortillas

Mireille · 06/10/2018 at 8:50 pm

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Chickpeas have a natural nutty flavor and can be used for recipes like falafel or hummus! These tortillas are gluten-free, eggless, and dairy-free. They are also fluffy and very delicious. Chickpeas are a great meat substitute and you can make chickpea flour yourself. So, are you ready to learn how to make chickpea flour tortillas? Let’s get started!

What You Need For This Recipe

Making chickpea tortillas doesn’t require a lot of ingredients. Put the following ingredients on your grocery list and have them ready when you start.

Chickpea flour – you can buy chickpea flour in the store or use a food processor to make chickpea flour from dried chickpeas
Flaxseed Meal – grounded flaxseed is used in the recipe to bind the chickpea flour batter. It was you can call a flax egg
Cumin – adds taste to the tortillas
Paprika – I use mild sweet paprika as this has a softer taste
Cold Water
Warm water

Note that the full ingredients list, including measurements, can be found in the recipe card below.

How To Make Chickpea Flour Tortillas

To make this recipe you can use store-bought chickpea flour. You can make it yourself if you can’t find chickpea flour at your local supermarket.
Put dried chickpeas in a kitchen machine. Let it run on high. With my kitchen machine, it takes about 30 minutes to turn the chickpeas into flour.
Sieve the grounded chickpea flour. Then it is time to make a substitute egg because we are making vegan tortillas.

Make A Flax Egg

The flaxseed meal is used as a substitute for egg but if you are non-vegan, you can use a small egg to create these tortillas.
To make a flax egg take 1½ tablespoons of flax seeds and ground them into a flaxseed meal using a pestle and mortar. Put the flaxseed meal in a big bowl and add warm water. Let it sit for about 5 minutes.

Make The Batter

Add chickpea flour, cumin, and paprika to the flaxseed egg. all the other ingredients in the bowl except the water. Stir to combine the dry ingredients
Slowly add the water while stirring the mixture until you have a pancake-like batter. If the batter is too thick add 1 to 2 tablespoons water and stir. Continue until you have that pancake-like consistency.
Now use a cast-iron skillet or a nonstick skillet and brush with a little bit of vegetable oil. If you use a nonstick it might be possible to cook the tortillas without any baking product.
Preheat the pan to medium. Take a soup ladle and add batter to the pan. Swirl the pan so the batter evenly covers the pan. When you add the batter you should hear nothing no sizzling of the batter. When the pan is too hot and the batters sizzles the tortilla will not puff up. That is why you want to gradually increase the heat. When the batter is dry (this can take a couple of minutes) you can increase the heat and flip the tortilla.
When you press the sides with a spatula you can see bubbles in the tortilla appear. Flip regularly until you see brown patches. Reduce the heat so the pan can cool down while the tortilla warms through.
Take the tortilla out of the pan and keep it warm wrapped in a clean kitchen towel. Let the pan cook down for 2-3 minutes.
Repeat for the remaining batter.
Serve straight away.

These are the size of a taco but you can make them bigger by using a bigger pan and adding more batter. It sets fast so if you want bigger tortillas you have to work fast and use a bigger ladle to put the batter in the pan.

This recipe yields about 4-5 small tortillas or 3 big tortillas.

See How To Make Chickpea Flour Tortillas

Want to see how easy it is to make tortillas with chickpea flour? Then watch the step-by-step instructional video in the recipe card below.

It is very easy to follow along.

Gluten-Free Tortilla Recipe

I wanted to make a recipe with chickpeas but could not find chickpea flour in my local supermarket so I decided to make chickpea flour myself. How hard can it be right? Well, it is quite easy with the right tools but you have to consider several things.

To make chickpea flour you need dried chickpeas and a good food processor. As the dried chickpeas are 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 on some hearing protection or leave the room.

Depending on your food processor it takes 5 to 30 minutes to make chickpea flour. Process in a couple of increments, then stir the chickpeas and flour and blend some more.

When it looks like flour, take a strainer 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.

This recipe is vegan and gluten-free.

How To Store Chickpea Tortillas

There are several ways to store your chickpea tortillas. First, let the tortillas cool completely before storing them.

Room temperature – you can store these tortillas at room temperature. Store them in a Ziploc seal bag and put them on your kitchen counter for up to 2 days
Refrigerator – if you want to store them longer put the tortillas in the Ziploc seal bag and store them in the fridge for up to 4 days
Freezer – if you want to store your chickpea tortillas even longer store them in the freezer for up to 3 months. You can put parchment paper in between each tortilla

How To Reheat Chickpea Tortillas

If you have leftover chickpea tortillas you have several ways to reheat them:

Cast-iron skillet – you can reheat the chickpea in a cast-iron skillet. Preheat the skillet and add the tortillas one by one for about 30 seconds per tortilla. Keep warm in a tortilla warmer or in a clean kitchen towel
Oven – you can also reheat them in the oven. Preheat the oven to 350℉/175℃ and wrap the tortillas in aluminum foil. Heat them for 5-7 minutes or until warm
Air Fryer – if you want to warm only one or two chickpea tortillas you can reheat them in an Air Fryer. Preheat the Air Fryer to 325℉/160℃ for 3 minutes. Wrap them in foil and heat for 5-7 minutes or until warm

Serve Vegan Chickpea Tortillas With

You can serve these chickpea tortillas with one of these delicious curries:

More Vegan Flatbread Recipes

There are so many different vegan flatbread recipes. Here is a small selection if you like to make more flatbread recipes:

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Chickpea Flour Tortillas

Mireille

Serves: 4-5 Prep Time: 5 minutes Cooking Time: 20 minutes

Chickpea flour tortillas are naturally gluten-free and vegan. Chickpeas have a natural nutty flavor and can be used in a lot of recipes.

Ingredients

¾ cup of chickpea flour
1½ tablespoons of flaxseed meal
1½ tablespoons of warm water
¼ teaspoon of cumin
¼ teaspoon of paprika
¾ cup of cold water

Instructions

Put flaxseed meal in a big bowl and add 1½ tablespoons of warm water. Stir to combine and let it set for about 5 minutes
Add the chickpea flour, 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 pancake-like batter mixture. If the batter is too thick add small (table spoon size) amounts of water and keep stirring
Heat skillet on medium heat. Brush some vegetable or sunflower oil in pan
Take a big ladle and make a pan cake shape in the pan swirling the batter round
Bake until surface is dry then turn. You can increase the heat and bubbles will appear.
Flip regularly until both sides are golden brown and have brown patches on the tortilla. Reduce the heat so the pan can cool down.
Take the tortilla out of the pan and cover with clean kitchen towel repeat for the remaining tortillas
Serve the tortillas

Notes

The preparation time is without the time it takes to make chickpea flour yourself. If you want to make chickpea flour from scratch add about 30 to 40 minutes depending on your food processor and how much time it take to sieve the flour. The batter should spread through the pan easily. If this is not happening the batter is too 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. Do not heat the pan to high else you get a pancake and the tortilla will not puff up. When you swirl the batter in the pan you should not hear anything. If you hear a lot of sizzling sounds the pan is too hot. When the batter dries and you flip the tortilla is has a rubbery texture. You can increase the heat