Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Wash the vegetables and prepare them as described above.
5. 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.