Veggie Chickpea Tortillas with Sesame Lime Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the dough:
- 360 g chickpea flour, toasted
- 180 g tapioca starch
- 720 ml water
- 1 teaspoon salt
For the filling:
- 2 avocado (s), cut into cubes
- 2 tomato (s), diced
- 1 can chickpeas, rinsed and drained
- 1 green pepper (s), diced
- 1 large onion (s), cut into rings
- 1 small red cabbage, cut into fine strips, dressed with a little vinegar, oil and salt
- some vinegar, for the red cabbage
- some oil for the red cabbage
- some salt for the red cabbage
- 2 tablespoon balsamic vinegar
- 2 tablespoon soy sauce
- some coriander, fresh
For the sauce: (tahini sauce)
- 0.5 ½ cup sesame paste (tahini)
- 0.25 ¼ cup water to dilute
- 6 tablespoon lime juice
- 2 cloves garlic, pressed
- 4 teaspoon maple syrup or agave syrup
- 1 teaspoon onion powder
- 0.67 teaspoon salt or more to taste
- 0.5 teaspoon ½ black pepper
- 0.5 teaspoon ½ caraway powder
- 2 teaspoons sauce (seasoning sauce), e.g. Sambal Oelek
Print Recipe
Pin Recipe Instructions
- For the dough, mix all the ingredients in a bowl with a whisk. Use 540 ml of water for slightly thicker tortillas. Otherwise, add 720 ml of water to the batter to make thinner tortillas. Let the dough soak for about 20-30 minutes.
- Now put about 1 full ladle of batter per tortilla in a pan. Fry the tortillas for about two minutes over medium heat, turn and fry the other side for 2 minutes as well.
- First put the chickpeas with the balsamic vinegar and soy sauce in a pan. Roast over medium heat for about 5 minutes until the liquid has almost completely evaporated, stirring constantly.
- Wash the vegetables and prepare them as described above.
- Mix the ingredients for the tahini sauce in a small bowl with a whisk. Fill the tortillas with the vegetables, the roasted chickpeas and a little tahini sauce and enjoy.
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