These Chickpea Flour Tortillas are easy gluten-free tortillas made from chickpea flour.
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:
How To Make Chickpea Flour Tortillas
It’s very simple to make thick, flexible tortillas from chickpea flour.
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.
The Best 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.
How To Know Which Chickpea Flour You Have At Home
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.
Therefore, blending all 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.
Grease the surface with a teaspoon of olive oil or coconut oil and use a piece of absorbent paper to rub the oil in the pan and avoid too much oil that could fry the tortillas.
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
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
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.
Frequently Asked Questions
Can I Bake The Tortillas?
You can bake this recipe, but the texture comes dryer.
To do so, cover a baking tray with parchment paper.
Lightly oil the paper with a pastry brush, then scoop out 1/4 cup of batter onto the paper and bake for 20-30 minutes at 400°F (200°C).
Have you made these plant-based chickpea tortillas? Share a comment or review below to tell me how it goes,
Your friend, Carine
Blender method – preferred
- In a high-speed blender, add all ingredients and blend until smooth and no chickpea flour lumps show.
- In a large mixing bowl, sift the chickpea flour, arrowroot flour, and salt. Sifting flour removes the lumps of the chickpea flour and makes your batter smoother if you don't have a blender. Then stir in liquid and whisk until smooth.
- The batter should be a bit thinner than a pancake batter.
- Warm a non-stick pan over medium-high heat and grease the surface slightly with oil spray or a piece of absorbent paper grease with coconut oil.
- Scoop 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 to spread the batter from the center to the outside and form round tortillas – adjust the size to your liking – ours are about 6-inch (15 cm) wide but you can make them thinner and wider.
- Avoid tilting the pan as it can split the batter.
- Cook 2-3 minutes on one side or until the top dries out and it's easy to flip.
- Cook for an extra 1 minute on the other side.
- Serve cold or lukewarm as a tortilla or flatbread side to curries.