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.

 

Makes 8

 

Ingredients

 

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)

 

Directions

 

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.

 

To cook

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

 

 

 

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