Tex-Mex is my favorite without a doubt. I really enjoy corn tortillas, and my preference is organic corn tortillas. Yet, it’s so difficult to find organic corn tortillas or the right organic corn meal (masa) to make my own tortillas (still looking though). But this tortilla recipe is just as satisfying. It’s very mild tasting so it would make a good wrap for anything you wish to put inside.
The original recipe is from Elavegan, but when I didn’t have any chickpea flour I decided to try fresh, cooked chickpeas instead – and it worked!
Ingredients
- 1 cup chickpeas (they should be cooked until very tender)
- 1/2 cup tapioca starch
- 3/4 cup of water, to start
- 1/4 - 1/3 tsp salt (optional)
Instructions
- Preheat stove-top griddle/pan
- Add chickpeas to a food processor, and process until very grainy.
- Add tapioca starch and pulse to mix in.
- Add water while processing to form a batter which should be pourable.
- Pour the batter onto a hot griddle/pan to the desired size. You may need to spread a bit with the back of a spoon or spatula.
- Cook until bubbly on top (just like pancakes) and flip over to cook the other side.
Notes
These always turn out well, even when I have difficulty with the mix. If you think it's too sticky add more chickpeas.
I have even used much less water to form a dough that I rolled out using a pin to form the tortilla before cooking on the griddle.
As per Elavegan's recipe (see link above) you can use chickpea flour in place of the chickpeas in this recipe.
Notice how flexible they are!
