Chickpea Flour Tortillas Egg Free Gluten Free

They are delicious served as a side bread to curry or vegan tortillas with lentil taco meat or to make my Vegan Birria Tacos or Vegan Enchiladas. I have shared many vegan, gluten-free tortillas recipes on the blog lately. Our red lentil flatbread, Quinoa Tortillas (2 Ingredients), and paleo almond flour tortillas are your favorite so far. So here’s a new high-protein flatbread recipe using chickpea flour. These chickpea flatbreads are made with 4 simple ingredients.

What Are Chickpea Tortillas?

A chickpea tortilla is a grain-free tortilla recipe made from chickpea flour and perfect as a wheat flour alternative in gluten-free baking. They are naturally:

Vegan Oil-free Gluten-free Dairy-free Egg-free

Ingredients and Substitutions

All you need are four ingredients:

Chickpea flour Arrowroot flour – or tapioca flour. Both are high starchy gluten-free flour that adds some flexibility to the tortillas. You absolutely need to add this second flour in the recipe, or the tortillas come out too thin, more like chickpea crepes. Water Salt

How To Make Chickpea Flour Tortillas

It’s very simple to make thick, flexible tortillas from chickpea flour. You can find chickpea flour under different names, including besan flour, gram flour, or garbanzo flour. Usually, garbanzo flour and chickpea flour are similarly made of ground dried chickpeas. On the other hand, besan flour or gram flour is made from chana dal or split brown chickpea. As a result, the latter is more liquid absorbent and tends to dry out any recipe. All these options work in this tortilla recipe, but, depending on the flour you will choose, adjust water if needed. Some brands mention the type of flour on their packaging. If not mentioned, it’s hard to tell the difference. They all look light golden in color. You will see a difference when baking. Gram and besan flours absorb more liquid and create a thicker batter. I highly recommend making the tortilla batter in a high-speed blender simply because chickpea flour forms lumps easily.

Blending all the ingredients ensures a smooth, lump-free batter. If you don’t have a blender, sift the chickpea flour in a large bowl. Then whisk in the remaining dry ingredients: arrowroot flour, salt, and any spices you want to add to your chickpea tortillas. Stir in cold water until the batter looks like a thick pancake batter. If your batter is extremally runny, add more chickpea flour 1-2 tablespoons at a time and blend between each addition. If too thick, thin out by adding more water following the same process as adding extra flour. Lightly grease a non-stick pan, pancake griddle, or crepe pan over medium-high heat. Scoop out 1/4 cup of batter in the center of the pan and use the back of a spoon to spread the batter working in a circular motion. Don’t tilt the pan, or the batter can split and form a mess. Cook the tortillas for 2-3 minutes on one side, then slide a spatula under it to flip and cook for an extra 30 seconds to 1 minute on the other side. Cool down on a plate and keep cooking the remaining batter, greasing the pan again between each addition of batter.

Serving Chickpea Tortillas

These chickpea tortillas are delicious with Mexican dishes like our lentil taco meat. Or you can serve these as a chickpea flatbread side to curries.

Making Tortillas Chips

If you have too many chickpea tortillas left, cut them in a triangle shape and follow my air fryer tortilla chips recipe to turn this recipe into crispy chickpea chips!

Taste And Bitterness

There’s no secret that chickpea flour is not for everyone! It’s a healthy, gluten-free, high-protein flour, but it comes with a downside that some people won’t appreciate. It’s bitter! To cover the chickpea flour flavor, you can add spices to the tortillas batter, like 1/2 teaspoon of one or more of the spices below:

Garlic Powder Onion Powder Turmeric Paprika

Storage Instructions

These chickpea flatbreads can be stored for up to 3 days in the fridge. Wrap the flatbread in a towel or on a plate covered with a piece of plastic wrap to keep the tortillas fresh and soft the next day. The next day, rewarm in a hot pan, air-fryer, or sandwich press with your favorite filling. You can also freeze the chickpea tortillas for later and thaw them at room temperature the day before.