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a close up of a chickpea flour taco shell filled with veggies

Chickpea Flour Tortillas, Chips & Taco Shells (Gluten-Free, Vegan)

Easy, healthy, and delicious vegan and gluten-free chickpea flour a.k.a. garbanzo bean flour tortillas, tortilla chips, and taco shells!
4.7 from 13 votes
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Course: Appetizers, Snacks, Vegan
Cuisine: Gluten-Free, Mexican, Vegan
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 tortillas | 4 taco shells | 24 chips
Author: Kristen Wood

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!

Notes

Please refer to the tips section above in the post for more information.

Nutrition

Serving: 1g | Calories: 19kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 326mg | Fiber: 1g
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