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Rainbow-Tacos with chickpea flour and tahini


For the chickpea tortillas: Mix the chickpea flour, locust bean gum and salt in a mixing bowl, add water and stir with a whisk to create a smooth consistency. Optionally rest the dough for one hour at room temperature (this increases the elasticity of the dough), alternatively just let it rest for 10 minutes and then continue with the recipe. Place two tablespoons of the dough into the hot, lightly greased pan, creating a circle (about 12 cm) and fry until golden brown on both sides.

For the dressing: Mix the tahini with white wine vinegar, maple syrup, water and a little salt and stir until creamy.

For the topping: Peel the sweet potato and cut them into strips and fry them in a pan fry with a bit of oil.

To create the breading for the avocados, mix locust bean gum with water and some salt in a bowl and mix until smooth. The consistency should be liquid (the avocado slices should not sink into it). Mix chickpea flour with salt and paprika powder and place in a second bowl. Peel the avocado, cut into 1cm thick strips and then bread both sides first in the locust bean gum mixture and then in the chickpea Flour breading.

Once you have breaded all the avocados fry them on both sides in a pan with oil until golden brown. Bake the sweet potatos and the breaded avocado in the oven at 200 ° C.

Cut red cabbage into very fine strips. Put now the red cabbage, sweet potatos and the breaded avocado on the tortillas and drizzle everything with the Tahini dressing. Serve with lime and parsley and enjoy!


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