While I’ve never tasted a gluten free pita, I probably wouldn’t like it anyway. Gluten can do some pretty impressive things to a baked good that is hard to mimic with gluten free starches and flours. However, there are some great alternatives that you can use for this recipe – a gluten free wrap, a flax seed wrap, add them to a salad or just eat them on their own.
Here is the recipe…..
- 1 19 oz can chickpeas, drained
- 1/2 medium yellow onion, chopped
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh cilantro
- 1 tsp salt
- 4 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp baking powder
- 3 tbsp potato starch
- 3 tbsp quinoa flour
- oil for frying (I used coconut oil)
- tahina sauce
- Add the drained chickpeas, chopped onion, parsley, cilantro, salt, garlic, cumin and cayenne pepper to food processor until well blended (not pureed)
- Pulse the food processor as you add the baking powder, potato starch and quinoa flour. If the dough it too sticky, add a bit more quinoa flour.
- Transfer dough to a bowl and refrigerate covered for 2 – 3 hours
- Form the dough into small balls. Heat oil in a pan and fry balls a few minutes on each side until golden brown. Transfer to a plate with a paper towel.
- Serve as you wish – in a gluten free wrap, on top of a salad or on their own