These chickpea tortillas may be gluten-free, sugar-free and meat-free, but don’t be fooled into thinking they don’t pack all the flavour!
SERVES 4 // COOKING TIME 50 min
INGREDIENTS
For the chickpea tortillas
1 cup chickpea flour
1 tsp baking powder
Salt and pepper
1 egg, whisked
2 tbsp coconut oil
1 tbsp water
½ tbsp psyllium husk
For the toppings
1 cup broad beans
¼ tsp chilli flakes
Salt and pepper
400 g sweet melon, cubed
1 disc feta, sliced
METHOD
For the chickpea tortillas
1. Sift together the chickpea flour, baking powder, salt and pepper. Add the egg, coconut oil, water and psyllium husk, and mix well.
2. Split the dough into 4 balls. Place each between 2 sheets of baking paper and roll out into a disc.
3. Heat a pan and dry-fry each tortilla for 1–2 minutes on each side, until slightly charred.
For the toppings
1. Lightly blanch the broad beans in boiling water, then drain. Mix with the chilli, salt and pepper. Mash gently.
2. To serve, top each tortilla with bean mash, melon and feta slices.
Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za
If you’re keen to stick to the gluten-, sugar- and meat-free bandwagon, we suggest trying this raw vegetable and quinoa salad next.
