200 g chickpea flour
1 small onion
2 cloves garlic
200 ml Kombucha
1 tablespoon chia seeds
Parsley and/ or coriander q.b.
Extra-virgin olive oil q.b.
Brewers yeast powder q.b.
In a antiadherent frying pan put a little olive oil and place the potatoes cut into sticks or thinly sliced along with the chopped garlic. Add the sliced onion. Stir and let cook until the potato is soft.
In a bowl put the kombucha and chia seeds to hydrate for 5 minutes. Then add the flour and mix well to make a purée. Add the brewers yeast, salt and parsley and coriander - season to taste and mix well.
When the potatoes are cooked, pour them into the bowl with the flour and mixed well.
Pour all the mixture in the frying pan uniformly distributed and let cook.
When simmereed on one side, turn the tortilla and let it cook on the other side.
Nice to eat with a green salad.
A delicious alternative to non-vegan tortillas. The chickpea flour and chia seeds give it a texture similar to eggs.
Insert date: 2014-07-05 Last update: 2014-07-05
Main ingredients > Recipes with onion
Recipe type > Main course
Difficulty level > Intermediate
Time required > <30 - Less than 30 minutes
Main ingredients > Recipes with potatoes
Main ingredients > Recipes with chia seeds