This gluten-free and vegan wrap is so delicious and can easily be modified to create your own personal favorite version. Chickpea "pancakes" are popular in France and Italy and are also known as socca or farinata.
Chickpea flour is one of my must-have power foods in my pantry. It is high in protein and fiber and can be used in so many different ways. It acts as a binder and can be used as an egg replacement (for a vegan Frittata for example), you can thicken up soups and stews with it and make delicious breads and wraps like the one that you see in the picture above. Be advised though, do NOT try chickpea flour in its raw form! It tastes awful and might make you not want to proceed with the recipe. However, once cooked, it is absolutely delicious!
As for the batter, some sources suggest to scoop off the foam that develops after mixing (see picture below) to aid with better digestion and less bloating. I personally haven't noticed a difference with or without scooping the foam off but thought it's worth mentioning.
When cooking the batter, I prefer adding very little batter and swirling it around to spread it all over your preheated pan. This way you get more of a tortilla/wrap-like texture. If you prefer more of a fluffy pancake texture, you may want to experiment and try adding more batter to your pan.
Ingredients (for chickpea wrap):
Ingredients (for cashew cream):
- I like to spread the cashew cream on my wrap and then fill it with salad or grilled vegetables. There are so many possibilities though! Add Harissa, sundried tomatoes and smoked paprika to the cream or fill the wrap with cooked lentils. Keep experimenting and let me know what fun ideas you guys come up with!
- Chickpea wrap inspired by this socca recipe by David Lebovitz.
These cookies have been a great success with my family and in my cooking classes with kids and adults. The recipe is very forgiving, meaning you can play with the ingredients and make modifications and it still always turns out just fine. For example, I have used leftover pumpkin seed pulp from making a pumpkin seed milk in place of ground pumpkin seeds and it turned out so delicious both times. I hope you enjoy these nutrient packed cookies as much as we do.
- If you can’t have oats, try flattened rice, also called beaten rice or Rice Poha (found in Indian stores or Amazon). T
- To sweeten the cookies, you can also use chopped dates instead of maple syrup
- Store cookies in airtight container on counter for up to 3 days or store in fridge for up to 5 days. I think these cookies taste best straight out of the refrigerator.
- Inspired by the healthful double chocolate cookies recipe from 101 cookbooks
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