GLUTEN FREE CHICKPEA BURRITOS
I have to say, it’s hard finding a true substitute for eggs. Other non-vegan/vegetarian/gluten ingredients are much easier to substitute but eggs… are eggs. By the way, nothing against eggs, I just like to challenge myself in the kitchen so I’m simply admitting that this is no easy task.
For instance, I love omelets. What’s an omelet with eggs? Not an omelet . Unless (!), you take the concept of an omelet and think more along the lines of a burrito. Ah, we’re getting somewhere. In this recipe I’ve stuck more closely to the flavors of a burrito but I am happily reassured that I could certainly transform this into an awesome omelet-like dish as well (by adding peppers and mushrooms, etc.).
My one advice to you is to be patient when the chickpea batter comes to form. I applied the patience factor of making pancakes. The first one is your test, you have it down by the third, but by then you just want to EAT so you risk touching it too soon. You know the drill – give it time to do its thing.
You can either do a two-fold:
OR a more simple one-fold:
- Cannellini Beans (12 oz)
- Tomatoes (2)
- Scallions (4)
- Garlic Clove (1)
- Jalepeño Peppers (2)
- Lime (1/2)
- Chickpea Flour (1 cup)
- Water (1 cup)
- Paprika (1 tsp)
- Salt + Pepper
- Tomatillo Salsa Verde*
*Tomatillos, Lime Juice, Honey, Cilantro, Jalepeño, Salt + Pepper
- Create the tomatillo sauce in advance by roasting the tomatillos. You want to remove the husks, cut them in half and lay them face down on a baking sheet. Once roasted, purée in a blender with lime juice, honey, cilantro, jalepeño, salt + pepper.
- In a mixing bowl, whisk together the chickpea flour, water, paprika, salt + pepper until well combined. Similar to pancake batter, you don’t want any lumps. Set it aside and do another whisk prior to cooking.
- Finely chop up the scallions and add to the chickpea flour batter.
- Drain the cannellini beans and add it to a saucepan. Drizzle in some oil and squeeze in the lime juice. Turn the heat on low and allow to slowly heat up.
- Meanwhile, remove the seeds from the jalepeño peppers and slice up thinly. Add to the saucepan, raise the heat to medium low and toss with the beans. Season with salt + pepper.
- Finely chop up the garlic and add to the saucepan as well. Keep the saucepan over a simmer.
- Chop up the tomatoes and set aside.
- Heat up a griddle pan and brush with oil. Spoon on the chickpea batter in an even layer (about 8-inches in diameter). You’ll know it’s time to add the filling when the batter no longer appears liquid-y and starts to bubble up. You should also be able to easily slide your spatula beneath it (it takes a little practice but I would estimate maybe 3-4 minutes).
- Spoon in some of the cannellini bean filling, add the chopped tomatoes and gently fold the burrito. You can try to do a two-fold or do a once-over; whichever works better for you!
- Top the burrito with some puréed tomatillo sauce and serve immediately.