Easy, healthy, and delicious vegan and gluten-free chickpea flour a.k.a. garbanzo bean flour tortillas, tortilla chips, and taco shells! Corn-Free.
Looking for a gluten-free & corn-free alternative for your tortilla needs?
Garbanzo bean flour (a.k.a. chickpea, gram, besan) makes a delicious & super healthy alternative...full of fiber & protein, quick & easy to make, and oh so tasty!
I offer you three wonderful ways to enjoy...
Tips for making Chickpea Flour Tortillas:
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Make sure you let the batter sit for at least ten minutes for best results.
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You can omit or change the spices used in the batter.
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For a sweet crepe-like tortilla add 1 tablespoon of maple syrup, omit savory spices and instead add a few pinches of ground cinnamon before cooking. This tastes great with coconut cream and berries.
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You can cook for just a few minutes each side for a flexible wrap or cook until crisp on each side for a tostada-like tortilla.
Tips for making Chickpea Flour Tortilla Chips:
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You can omit or change the spices to suit your tastes.
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You can omit the oil if oil-free.
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You can cut into any shape that you please or leave the tortillas whole before baking for a tostada-like tortilla ready to be topped with favorite toppings.
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Store tortilla chips in an airtight container at room temperature for up to 1 week.
Tips for making Chickpea Flour Taco Shells:
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You can omit or change the spices to suit your tastes.
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You can make large or small tortillas initially dependent upon what size taco shells you would like.
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Alternatively, you could make taco salad bowls by placing each tortilla into small oven-safe bowls making sure the tortillas cover the entire bowl up to the edges before baking.
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Keep taco shells in an airtight container at room temperature for up to 4 days.
Chickpea Flour Recipes You Might Enjoy:
Chickpea Flour Lemon Poppy Seed Bread (Gluten-Free)
Gluten-Free Baked Hatch Chiles Rellenos
Calabacitas Galette With A Chickpea Polenta Crust (Gluten-Free)
Fennel, Tomato, Rosemary and Onion Cast Iron Focaccia Bread (Gluten-Free)
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest's "tried it" feature, or take a photo, & tag me on Instagram and I'll share it! Thank you so much! <3
Chickpea Flour Tortillas, Chips & Taco Shells (Gluten-Free, Vegan)
Ingredients
- 1 cup chickpea garbanzo bean flour
- 1 cup water
- 1/4 tsp baking powder
- 1 flax egg 1 tbs ground flax + 3 tbs warm water (let sit for a few minutes)
- 1 tsp cumin seeds
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
Instructions
- Tortillas
Makes: 4 - In a large mixing bowl, mix all of the above ingredients well.
- Let sit 10 minutes to thicken a little.
- Pour batter (about one ladle-full at a time) into an oiled skillet over medium heat. Cook a few minutes each side (until beginning to brown).
- You can then add the fixings for a quesadilla & cook as you would any tortilla or make a salad wrap–the possibilities are endless!
- Chips
Makes: 24 - Follow the above recipe for tortillas.
- Let cool, cut into sixths (triangles), drizzle with a little oil, and then bake at 400°F for 10-15 mins or until golden and crispy.
- Great with any dip or as is!
- Taco Shells
Makes: 4 - Follow the above recipe for tortillas.
- Nestle each tortilla in-between the cups on the bottom of a muffin tin (as seen in above photos) and bake at 350°F for 20 minutes or until desired crispiness is reached.
- Use as you would any taco shell!
- Enjoy!
Nadia says
Wow! These were so good! I switched the cayenne powder with chipotle powder to cut down on the heat. I cooked them on the griddle of my Griddler and it worked well. I was able to do them without any oil on the griddle, but they looked a little bit like pancakes! The ones that I tried with a little bit of oil swiped across with a paper towel looked exactly like yours and crisped up more easily when cooking them longer like a tostada.
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And the flavour! They were so good! I ate them with a yellow lentil curry and the flavours were so perfect together.
Kristen Wood says
I'm so happy to hear this! Thank you for taking the time to stop by and share. 🙂
Sara A Gregory says
Hey, thanks for the recipe! I am not of any special particular diet, but we had some garbanzo bean flour to use up and I thought wraps would be a great idea. Was glad to find your recipe. I substituted 1/3 bread flour, used egg substitute, and some random herb blend we have. For a fun 2nd experiment I tried about 2 tbs maple syrup instead of herbs with a dash of salt and less water to make pancakes which were really awesome! Thanks for sharing this recipe. I wouldn't have known where to begin without it.
Kristen Wood says
I'm so happy to hear! Thank you for taking the time to share all of this! 🙂
T says
I don't normally comment but these were really good. I have tried lots of versions of these gf or chickpea tortillas and this is by far the best one. I swapped paprika for cayenne pepper, ground cumin for the seeds and omitted salt. I too like that there are no starches. Will be adding this to my recipe book!
Kristen Wood says
Hi! Thank you for taking the time to comment! I'm so happy you enjoyed this recipe! 🙂
Natalie says
This is brilliance! Chickpea taco shells!! And chips too. I like that the recipe only uses chickpea flour and no starches like most chickpea tortilla recipes.
Kristen Wood says
Thank you so much, Natalie!