- 1 cup (120 g) chickpea flour also called garbanzo bean flour
- 1/2 cup (60 g) tapioca flour/starch
- 2 oz (60 g) fresh baby spinach leaves
- 1 – 1 1/8 cup (260 ml) water
- 1/3 tsp salt
1Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Add about 1 1/8 cup of water if you want to make thinner/bigger tortillas for e.g. burritos.
2Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil to the skillet but I made the experience that the tortillas turn out great without oil. Make sure to use a non-stick skillet.
3Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy your healthy spinach tortillas!