Chickpea flatbreads are delicious and soft flatbreads made with chickpeas in two versions, both with chickpea flour and cooked chickpeas, so two recipes in one, allowing you to make them with what you have! Soft, fragrant, and very tasty, chickpea flatbreads are prepared in 5 minutes with only 4 ingredients (5 for the version with cooked chickpeas) and you can fill them with your preferred filling, especially those with chickpea flour, being without all-purpose flour, are also gluten-free, vegetarian, vegan, and high-protein, ideal even if you follow a controlled/fit diet. Chickpea flatbreads are perfect as an appetizer, main course, or single dish, perfect also to take to the beach, the park, or wherever you want!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup water
- 1 1/4 cups chickpea flour
- 2 tsp extra virgin olive oil
- to taste salt
- 8 1/2 oz cooked chickpeas
- 3/4 cup water
- 1/2 cup all-purpose flour
- 2 tsp extra virgin olive oil
- to taste salt
Steps
Chickpea flatbreads are very simple and quick to prepare, I’ve given you two recipes to make them whether you have chickpea flour or cooked chickpeas.
Chickpea flatbreads with chickpea flour: in a bowl, place the chickpea flour, water, extra virgin olive oil, a pinch of salt, and mix with a fork (or a hand whisk) until you get a smooth batter without lumps.
Chickpea flatbreads with cooked chickpeas: in a food processor, place the well-drained cooked chickpeas, all-purpose flour, water, extra virgin olive oil, a pinch of salt, and blend until you get a perfectly smooth and homogeneous mixture.
The cooking of both types of chickpea flatbreads is the same: lightly grease a non-stick pan with oil and let it heat, pour a ladle of batter and rotate the pan to distribute it evenly, let the chickpea flour flatbreads cook for 3/4 minutes per side, and those with chickpeas for about 4/5 minutes per side.
Fill the chickpea flatbreads with the ingredients you prefer, I used cream cheese, turkey breast, and arugula.
Tips:
The chickpea flatbreads can be stored in the fridge for 2/3 days.
What are the differences between the two types? In terms of procedure and cooking, the procedure, as you have seen, is more or less the same, just mix all the ingredients (in the case of cooked chickpeas, they obviously need to be blended) and cook the batter in the pan, as you usually do for crepes (the classic flatbreads, in fact, do not have such a creamy dough, you dose it directly). In terms of texture and taste, however, they are a bit different. The chickpea flatbreads with chickpea flour are more “consistent”, tasty and also much easier to dose because the dough is much more homogeneous, those with cooked chickpeas, however, are slightly more delicate and soft, they need to be cooked well before turning them, otherwise they may break. Both are delicious, but if I really have to choose between the two, I prefer those with chickpea flour. Try them too and then tell me which one you like more.
Other flatbread recipes HERE
