The Vegan Crispy Chickpea Flatbread is tasty and has 205 kcal per serving. These flatbreads take 22 minutes to prepare, a perfect snack for busy days. Serve this recipe at lunches, events, get-togethers, brunch, holidays, feasts, or dinners. These flatbreads are perfect for people who have a nut allergy, as there are no nut ingredients in this recipe. It contains chickpea flour, seasonings, baking powder, water, olive oil, and herbs. Pair this Vegan Crispy Chickpea Flatbread with lentil soup, tofu scramble, chickpea curry, broccoli soup, arugula lemon salad, or classic hummus. There is no gluten included in these flatbreads. Include this snack in the container to keep for four days.
STATS:
- Total Time: 22 minutes
- Calories: 205 kcal
- Diet: Vegan
- Cuisine: Mediterranean
- Serving Size: 1 flatbread
- Cooking Time: 12 minutes
- Servings: 4
- Preparation Time: 10 minutes
- Course: Snack
EQUIPMENT:
- Measuring spoons
- Whisk
- Non-stick skillet
- Spatula
- Large mixing bowl
- Small ladle
- Measuring cups
INGREDIENTS:
- 1½ cups chickpea flour
- One tbsp olive oil
- 1½ cups water
- 1 tsp dried oregano
- Half tsp salt
- 1 tsp onion powder
- Half tsp baking powder
- 1 tsp garlic powder
- Half tsp smoked paprika
- 2 tbsp chopped parsley
- Quarter tsp black pepper
INGREDIENT NOTES:
CHICKPEA FLOUR:
- We use this main component to include structure and nutty taste in the recipe. It gets crispy from outside and tender from inside. You may use gram flour as per your preference.
WATER:
- It makes the batter smooth to make the perfect flatbreads. The flour absorbs the water and gives better texture to the recipe. You may use unsweetened oat milk as an alternative.
OLIVE OIL:
- Oil helps to cook the batter properly and make the crispy golden edges. You may use avocado oil as another option.
BAKING POWDER:
- It makes the flatbread lighter in texture and keeps the recipe from getting dense. You may skip it if you want thinner flatbread.
DRIED OREGANO:
- Oregano includes a Mediterranean taste that pairs well with dips and vegetables. You may use Italian seasoning as another idea.
GARLIC POWDER:
- It gives a savory taste to the bread without adding moisture. Garlic powder improves the taste in the recipe. You may use roasted garlic as a substitute.
INSTRUCTIONS:
- Whisk the chickpea flour, oregano, garlic powder, salt, baking powder, onion powder, smoked paprika, and black pepper in the large bowl.
- Pour water into the batter and whisk the ingredients continuously till the batter gets smooth.
- Include olive oil and parsley, then leave the batter for ten minutes.
- Coat the skillet lightly with oil and warm over medium flame.
- Put half a cup of batter in the pan then make a thin circle by spreading it.
- Cook the flatbread for 5 minutes, then flip it carefully to cook the other side for 4 minutes.
- Make flatbreads of the remaining batter with the same instructions and serve them.
SERVING SUGGESTIONS:
SALADS:
- Mediterranean Cucumber Salad
- Tomato Basil Salad
- Rainbow Garden Salad
- Lemon Arugula Salad
- Vegan Greek Salad
SOUPS:
- Vegan Tomato Soup
- Red Lentil Soup
- Creamy Carrot Ginger Soup
- Roasted Butternut Squash Soup
- Minestrone Soup
PROTEIN:
- Grilled Tofu
- Crispy Baked Tempeh
- Roasted Chickpeas
- Garlic White Beans
- Lentil Patties
DIPS & SPREADS:
- Classic Hummus
- Roasted Red Pepper Hummus
- Baba Ganoush
- White Bean Dip
- Guacamole
VEGETABLES:
- Roasted Broccoli
- Garlic Green Beans
- Roasted Cauliflower
- Herb-Roasted Zucchini
- Roasted Bell Peppers
BREAKFAST:
- Tofu Scramble
- Avocado Slices
- Sautéed Mushrooms
- Grilled Tomatoes
- Spinach and Tomatoes
SIDES:
- Tabbouleh
- Quinoa Salad
- Cucumber Mint Salad
- Olive Tapenade
- Marinated Artichokes
SNACKS:
- Fresh Salsa
- Cucumber Sticks
- Carrot Sticks
- Bell Pepper Strips
- Mixed Olives
TIPS:
- Cool the batter for a few minutes, then cook to get the best texture.
- Avoid flipping the flatbreads till the edges get dry properly.
- Coat the pan lightly with oil, then add the batter so the flatbreads do not stick to the pan while cooking.
- Serve them warm right after cooking to get the crispiest texture.
STORAGE INFORMATION:
FRIDGE:
- Put the flatbreads in the container to keep for four days.
FREEZER:
- Freeze the flatbreads separately with baking paper in between for two months.
FAQs:
How to thin the consistency of this batter?
- Include 1-2 tbsp water to get your desired consistency.
Why does the flatbread stick to the pan?
- Coat the skillet lightly with oil then warm it and cook the batter.
Will we prepare these flatbreads by baking?
- Yes, you may spread the batter in the tray and bake for 22 minutes at 425°F.
Are vegetables good to include in this recipe?
- Yes, you may add spinach, zucchini, or herbs as per your choice.
NUTRITIONAL INFORMATION:
Net Carbs: 24 g
Iron: 0.003 g
Total Carbs: 30 g
Vitamin A: 180 IU
Calories: 205 kcal
Fiber: 6 g
Calcium: 0.050 g
Protein: 9 g
Sodium: 0.350 g
Potassium: 0.300 g
