One of my vegan favorite foods right now is definitely the chickpea omelette. Combining this with a wheat tortilla and then rolling it up with a filling of arugula or baby spinach takes the whole thing to a new level of taste. Definitely try it out. The recipe is also very quick to prepare. Also great as finger food for visits and parties.

for two
duration: 30 minutes

Ingredients: 2 wheat tortillas 100 g chickpea flour 250 ml plant-based milk (e.g. oat milk) 1 teaspoon kala namak (black salt, otherwise normal salt) 1 teaspoon paprika powder 1 teaspoon garlic powder 1 tsp tartar baking powder (or normal) 1 teaspoon onion powder 1 pinch of coriander powder 1 teaspoon oregano  some pepper 1 tbsp yeast flakes as a filling: (according to your mood) arucola tomatoes 1 Tablespoon vegan Mayo 2 Tablespoon Srirache Sauce or another Chili Sauce   Some oil to fry out

Preparation:

1. Mix the chickpea flour with all the spices, baking powder and yeast flakes in a bowl.
   
   
2. Add the plant-based milk and stir everything well with a whisk. Then let it rest for a few minutes.
   
   
3. Heat the oil in a large pan and add half of the chickpea omelette mixture to the pan.
   
   
4. Immediately place the wheat tortilla on the mass and press lightly. Fry for 3-4 minutes over medium heat.

5. Then turn the omelette and fry again for 2-3 minutes. But this time shorter so that the tortilla doesn't burn.

6. Now let the omelette slide out of the pan, spread with sauces and top it as you wish. For me it was rocket and tomatoes. Roll up firmly starting from one side.
7. Repeat from point 3 for the second omelette wrap.

The wraps can also be cut into several pieces and used as finger food.

 enjoy your meal!