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Chickpea flour flatbread sandwich

chickpea flour flatbread sandwich

I am using chickpea flour for the first time and not disappointed at all. I really thought no other “real food” flour could beat cassava flour but I was wrong. But after having this flatbread sandwich, I yield. Chickpea otherwise known as garbanzo bean is a legume that is packed with nutrients. It’s so simple to make, I think a child could do it.

It works just like flour and this is one of the few that I don’t feel the need to add an egg to (unless the recipe calls for it). I love the texture of it and I can confidently say, this is the flour that I will use to make homemade pasta. So keep a look out for that. I try to never recommend something that I haven’t used or tried out before. So I can confidently say, this is my among top real foods flours (along with oat flour and cassava flour).

Keep it simple

I didn’t do anything particularly fancy with this sandwich. I used ingredients I had in the fridge for the filling which includes ripe plantains, an egg, lettuce and tomato. Oh boy did it hit the spot! If you’ve never used chickpea flour before then this recipe is the perfect way to start.

There are a few things that I want to make with this. From what I have seen, it’s pretty popular in the paleo community. They use it to make pasta. I think that will be my next attempt. Or maybe I’ll see how well it works with my oven fried chicken.

Chickpea flour creations

Some other chickpea flour creations includes tortillas and bread loaf. The flatbread was easier which is why I made it first. Whatever you decide to do first, let me know in the comments section. I hope you enjoy this recipe as much as I did.

 

Chickpea flour flatbread sandwich

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 flatbreads
Author Tenesha Graham

Ingredients

  • ¼ cup chickpea flour
  • ½ tsp salt
  • 1 tsp oil I used coconut oil
  • water for mixing

For the filling

  • 1-2 eggs
  • ½ of a ripe plantain
  • cheese of your choice
  • Lettuce optional
  • tomato optional

Instructions

  1. In a bowl, add the flour, salt and stir together. Add the oil then pour in the water gradually. It should have the consistency of pancake or crepes batter.
  2. Place a frying pan over medium high heat. Pour in a tablespoon of oil, turn the pan so all of it is coated by the oil.
  3. Pour in half of the batter, using a spoon to spread it out in a circular form like you would a crepe. Cook on each side for about 2 minutes or until it's golden brown. Remove the first flatbread on a plate then pour in the rest of the batter and repeat the process.
  4. Once the flatbread is done,add oil in the frying pan and fry the ripe plantain and egg. Once it's done, remove and place to drain on paper towels.
  5. Begin assembling the sandwich. Layer lettuce, tomato, cheese, plantains, egg/s and top with the other flatbread. Serve while it's warm.

Recipe Notes

The flatbread can be stored in the fridge. The general rule is to start by storing it for a week at first but I'm sure it's good for up to 2 weeks.
You can also boil the egg and plantain in water with a teaspoon of salt to cut down on frying.

15 thoughts on “Chickpea flour flatbread sandwich

    1. Hi Raquel! Of course I do. All my recipes are made from real food. No sugar (except natural sweeteners) and processed refined food. Only fresh ingredients from real whole foods.

    1. Rumyana I didn’t either. Once I decided that I wanted to cook with healthier real foods products with nutrients I did my research. I wrote a post about What I’ve learnt about eating habits, whole foods and intuitive eating. You can check it out.

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