Recipe for Chickpea Flour Wraps with Roasted Vegetables and Garlic-Dill Sauce

How to make Chickpea Flour Wraps with Roasted Vegetables and Garlic-Dill Sauce

1. 1. Thoroughly wash the bell pepper, sweet potatoes, and cherry tomatoes. Peel the sweet potatoes. Cut the bell pepper and sweet potatoes into small cubes, and halve the cherry tomatoes.

2. 2. Place the vegetables in a baking dish, drizzle with half of the olive oil, and season with salt (1/3 of the amount) and oregano. Bake in a preheated oven at 180°C for 25 minutes.

3. 3. Meanwhile, sift the chickpea flour and potato starch into a medium bowl. Add water, salt (1/3 of the amount), and herbes de Provence, then blend until smooth.

4. 4. Heat olive oil in a pan, then pour a portion of the batter into the pan. Cook the wraps patiently on each side for about 3 minutes until they set.

5. 5. If the batter thickens while waiting to cook the next wraps, thin it by adding a tablespoon of water at a time, mixing and checking if it returns to the desired consistency.

6. 6. Mix the yogurt with chopped dill, crushed garlic, and the remaining salt and pepper. Slice the pickled cucumbers.

7. 7. Spread the yogurt sauce on the cooked wrap, then top with lamb's lettuce, pickled cucumbers, and roasted vegetables.

8. 8. Roll up the wrap like a burrito and lightly fry on a dry pan, particularly at the place where the wrap ends, to prevent it from opening.