Chickpea Tortillas (DF)

 

The white or wheat flour tortillas did not make great tortillas when leaving out or substituting the oil. 

So I decided trying to make tortillas using chickpea flour instead.  It does not require oil and makes the best tortillas we have made.

Ingredients:

2 cups chickpea flour

2/3 cup tapioca starch

1/4 tsp black salt

1/4 tsp black pepper

1/2 tsp curry powder

1 tsp turmeric powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp  SMOKED PAPRIKA

1/2 tsp ground cumin

1/2 tsp cayenne pepper

1/2 tsp ground ginger

1/4 cup Nutritional Yeast Flakes  (I use Now Foods)

========

1 and 1/2 cups water, more if needed to thin when making (only add a VERY small amount of water at a time - 1 tsp)

Directions:

Mix the dry ingredients in a bowl until well combined.  Then add the water and stir or whisk until well combined and smooth.  

Texture should be slightly thinner than pancake batter.  Add water if needed to get desired consistency (1 tsp at a time).

Heat a skillet or griddle or crepe pan on the stove on medium heat.   We use a crepe pan (medium heat) and it works great.

Pour about 1/4 cup of the batter onto the pan and maneuver the pan in a circular motion to help spread out the batter evenly into a larger circle, keeping the batter as even as possible.  

Cook the 1st side for about 1 minute (usually a little less).  It will be golden brown.  Flip the tortilla to cook on the other side for about 1 and 1/2 minutes.  

Chickpea Sandwich Spread (DF)

This tastes better after it has been in the fridge overnight.  

Ingredients:

1 package silken tofu (I used  Mori-nu Tofu )

2 Tbsp lemon juice

1 tsp dijon mustard

3 to 4 large medjool dates

========

3 cans chickpeas, drained

========

1 and 1/2 Tbsp Nutritional Yeast Flakes  (I use Now Foods)

2 tsp garlic powder
2 tsp onion powder
2 tsp turmeric
3/4 tsp celery seed
3/4 tsp Black Salt  (I use The Spice Lab's)
3/4 tsp black pepper
1 and 1/2 tsp dry ground mustard 

4 or 5 stalks celery, cut into small pieces

2 Tbsp dried dill

3 Tbsp dried parsley

3 Tbsp apple cider vinegar

Directions:
Drain the package of tofu and squeeze to get out as much water as possible.  Blend the tofu, lemon juice, mustard, and dates until smooth and well blended.

Place the tofu mixture in a bowl. 

Blend the 3 cans of chickpeas to desired texture. 

In a bowl, combine the tofu mixture, chopped/blended chickpeas and all the rest of the ingredients and mix together until well combined.

Refrigerate overnight.   This will keep in the fridge for several days.