Veggie chickpea tortillas with sesame-lime sauce

Ingredients for 6 servings:

• 360 g chickpea flour, roasted
• 180 g tapioca starch
• 720 ml water
• 1 tsp salt
• 2 avocados, cut into cubes
• 2 tomatoes, diced
• 1 can chickpeas, rinsed and drained
• 1 bell pepper(s), green, diced
• 1 large onion(s), cut into rings
• 1 small red cabbage, cut into fine strips, dressed with a little vinegar, oil and salt
• some vinegar, for the red cabbage
• some oil for the red cabbage
• some salt, for the red cabbage
• 2 tbsp balsamic vinegar
• 2 tbsp soy sauce
• some coriander, fresh
• ½ cup sesame paste (tahini)
• ¼ cup water, to dilute
• 6 tbsp lime juice
• 2 clove(s) garlic, squeezed
• 4 tsp maple syrup or agave syrup
• 1 tsp onion powder
• 0.67 tsp salt or more to taste
• ½ tsp black pepper
• ½ tsp caraway powder
• 2 tsp sauce (seasoning sauce), e.g. Sambal Oelek

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

for all meta types, clean eating, gluten-free, vegan

For the dough, mix all ingredients in a bowl with a whisk. For slightly thicker tortillas, use 540 ml of water. Otherwise, add 720 ml of water to the dough for thinner tortillas. Let the dough rest for about 20-30 minutes. Now add about 1 full ladle of dough per tortilla to a pan. Fry the tortillas for about two minutes over medium heat, turn them over, and fry the other side for another 2 minutes. First, add the chickpeas to a pan with the balsamic vinegar and soy sauce. Roast over medium heat for about 5 minutes, until the liquid has almost completely evaporated, stirring constantly. Wash the vegetables and prepare them as described above. Mix the ingredients for the tahini sauce in a small bowl with a whisk. Fill the tortillas with the vegetables, the roasted chickpeas, and a little tahini sauce, and enjoy.