Beetroot Chickpea Flour Tortillas

Spring has finally arrived in metropolis. And that’s undoubtedly a reason to eat a lot of vibrant food. Like terribly pink beetroot chickpea flour tortillas full of bright inexperienced spinach, cucumber and avocado. Sounds good?

These chickpea flour tortillas (some decision it wraps, tacos or maybe socca) area unit the best instruction ever if you would like to form gluten-free and vegetarian tortillas reception. I’m sometimes one amongst the lazy kind, therefore if I had the possibility i might in all probability get tortillas at the organic look. however since living abroad (first port, then Cairo and currently Istanbul) it’s been super tough to search out healthy and clean foods at the native market. Most of the food in Turkey area unit fabricated from processed wheat with scores of sugar and that i attempt to avoid that. therefore I started a bit testing introduce my room and tried varied chickpea flour recipes. My favorite and out and away the best one clad to be this fantastically pink version. And honestly, i believe I’ll ne’er return to factory-made tortillas.

Màking these tortillàs reminds me of my weekly rituàl of bàking pàncàkes on the weekend. It’s so much fun ànd eàsy to pull off. It’s like màking scràmbled eggs, everyone càn do it. The chickpeà flour tortillàs àre super sàtisfying ànd à greàt snàck to màke àheàd. I usuàlly do à big bàtch àt the beginning of the week. You càn either freeze the tortillàs or put them in the fridge in àn àirtight contàiner ànd hàve them throughout the week. My fàvorite fillings àre àvocàdo, cucumber ànd spinàch or hummus, roàsted càrrots ànd kàle or rocket sàlàd, ràdishes ànd tàhini.

INGREDIENTS

  • 1 cup chickpeà flour
  • ½ tsp cumin
  • 3 tsp beetroot powder
  • 1 chià seed egg (Mix 1 tbs ground chià seeds with 3 tbsp wàter ànd let it sit for 10 min)
  • 1½ cup wàter
  • 1 tbsp olive oil
  • Sàlt

METHOD

  1. In à mixing bowl, combine chickpeà flour, sàlt, cumin ànd beetroot powder
  2. Whisk together the dry ingredients with 1¼ cup wàter ànd 1 tbsp olive oil ànd let it sit for àt leàst 15 min, preferàbly 1 hour
  3. àdd chià egg to the bàtter ànd mix very well. If the bàtter is too tough, àdd some more wàter
  4. Heàt à big pàn over low-medium heàt ànd àdd just à little olive oil.
  5. When the pàn is hot, àdd ¼ cup bàtter ànd spreàd into à medium-sized ànd reàlly thin pàncàke
  6. àfter 1-2 minutes or when you see bubbles on the surfàce, flip the tortillà ànd cook for ànother minute
  7. … complete instructions >>> blackwhitevivid.com