Taco’s made with chickpea flour, corn and water
300 g chickpea flour
1 can crispy corn without sugar and keep the liquid (not drained)
400 ml water
Salt & pepper
You can use any topping of your choice. Some of my favorites are avocado, paprika, tomato, lettuce, red onions, corn and kidney beans.
To spice things up you can use some chili powder or paprika powder and salt & pepper of course.
Blend 300 grams of chickpea flour with one can corn (use all the liquid as well), 300 ml water plus salt & pepper. Let it rest for at least one hour in the refrigerator. After an hour add the remaining 100 ml of water and mix it. The exact amount depends on your preferred thickness of the tortillas.
For frying tortillas heat some coconut oil and put some batter in the pan. Add a little bit each time and make it flat and thin. Fry both sides until they are slightly brown, this takes approximately one minute each side. If you like to make taco’s, place them in the oven at 190° Celsius for around 10 minutes until crispy. You can use the grid in the oven to make the taco shapes.
Pick some colorful toppings for your tortilla/taco and dinner is ready. Enjoy!
Recipe & photos by Anne
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