Vegan Chickpea Wraps
These versatile Chickpea wraps are perfect as an accompaniment to curries or stews but work equally well as a salad wrap or with fajitas. I got the inspiration from the wraps they make on the Italian coast of Liguria. Here they are cooked on a super hot griddle often to great proportions and cut into triangles to serve along side fresh fish and salads.
They are delicious on their own or experiment with adding flavours to the batter and sprinkling fresh herbs on top too. Some of our favourite flavours are below.
200g gram (chickpea flour)
¼ teaspoon sea salt
1 tablespoon rapeseed oil
400ml tepid water
¼ teaspoon garlic or onion powder
coconut oil for trying (or use rapeseed)
Sift the flour into a bowl and add the salt. Whisk a little water at a time into the flour forming it into a thick paste and making sure it is lump free before adding all the water. Continue whisking and add the oil.
It should be slightly thicker than the consistency of single cream.
Leave to stand for an hour on the worktop (or longer if you have time) to allow the chickpea flour to absorb the water. If you only have a short amount of time leave the batter for at least 10 minutes before cooking. When you’re ready to use it whisk it again – it should now be a silky smooth batter.
Heat half a teaspoon coconut oil in a heavy based frying pan. Add a ladle full of batter to the oil and spread it out evenly. It should be the thickness of a crepe rather than an English pancake. Air holes should appear immediately the batter hits the pan - you now know the frying pan is hot enough! Cook over a medium heat until golden brown. Flip over and cook on the other side. This should take about 2 minutes.
Serve immediately drizzled with olive oil and fresh herbs.
If you’re making a large batch have the oven or a warming draw on low and stack each warp on top of one another with a drizzle of olive oil and fresh herbs scattered between each one. Serve warm.
Variations to try
Pesto – stir 1-2 tablespoon of pesto in to the batter
Add 3 – 4 tablespoons Finely chopped chives
Add 3 – 4 tablespoons chopped mixed herbs like rosemary, thyme marjoram, parsley
Add a teaspoon Chilli flakes
Add -2 teaspoons Harissa paste for a spicy touch
Replace the rapeseed oil with Garlic or Chilli unfused oil