Chickpea wraps

These yummy gluten-free wraps are a great alternative to tortilla wraps, sandwich breads and normal pancakes. They are very versatile and fast to prepare. This recipe is for a savoury version, lightly spiced version, which pairs well with vegetables and curry dishes. They can be made without the spices for plain ones which can be used with sweet or savoury topping and fillings. They are slightly thicker and heavier than a crepe and quite filling but easy to digest.

  • 1 cup chickpea flour (gram flour)

  • 250ml filtered water

  • 2 tbs ground flax seeds (or hemp seeds)

  • 2 tbs nigella seeds

  • 1/2 turmeric powder

  • 1/2 garam masala

  • 1 ts fennel seeds

  • 1/2 fenugreek powder

  • Rapeseed oil for cooking

  • Salt & pepper

Ingredients (makes 6 medium wraps, or 4 large)

Method

Place the chickpea flour, water and flax seeds in a large mixing bowl. Mix well till a batter consistency. This can be done using a whisk or wooden spoon, or using a food mixer/blender. Add the spices and a generous pinch of salt and pepper. Stir well to combine. Allow to rest for at least 10 minutes.

Heat a frying pan, skillet or crepe pan with a little rapeseed oil till very hot. Add a ladle of the batter and use a spatula to bread the mixture as thin a possible, to form a rough circular shape. Reduce the heat to medium and cook for about 3 minutes each side, till the edges of the pancake are slightly golden (be careful not to burn). Once cooked, remove to a plate and cover with a lid or another plate to keep warm while you cook the rest of the wraps. Add a little oil each time, to prevent sticking. 

AND IT’S A WRAP! X

These can be kept in the fridge for up to 3 days. For busy weeks, I make several batches without the spices and keep them in the fridge for easy quick meals topped with whatever I have to hand. They can be heated quickly in a frying pan. They can also be stored in the freezer for up to a month.

Tips

Serve with steamed tender-stem broccoli, roasted cashews, crushed garlic and finely chopped red chilli and my creamy lemon dressing. Make smaller, thicker ones as a bread accompaniment to dip into curries or dips. Top with fruit and yoghurt or nut butter for a quick healthy breakfast. Fill with your favourite sandwich fillings for fast lunches.

Serving suggestions