Greek Herb Chickpea Pocket Rounds (Gluten-Free, Vegan)
Baked chickpea-flour pocket rounds studded with fresh Greek herbs — gluten-free, vegan, and high in legume protein.
Best for High legume-protein, gluten-free vegan pockets for lunches and wraps
These pita-style pockets are 100% chickpea-forward: chickpea flour for structure and protein, tapioca and psyllium for stretch and chew, and a bright mix of parsley, dill and oregano for Greek flavor. The dough rests to hydrate the psyllium, then is rolled thin and baked on a screaming-hot steel or sheet so each round puffs and forms a true pocket. Use them warm for quick vegan sandwiches or to scoop salads — hearty, grain-free, and repeatable.
Ingredients
- 300 g Chickpea flour
- 60 g tapioca starch
- 12 g psyllium husk powder , powder, not whole husks
- 8 g Baking powder
- 8 g fine sea salt
- 330 ml warm water
- 30 ml olive oil
- 20 g fresh parsley , flat-leaf preferred
- 6 g Fresh dill
- 4 g fresh oregano or thyme leaves , prefer oregano for a Greek note
- 2 garlic cloves , minced
- 1 lemon , zest of 1 lemon
- 2 g black pepper
- 2 g fine sea salt (optional – can be omitted)
Instructions
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1
Position a baking steel or a heavy baking sheet on the middle rack and preheat the oven to 250°C for at least 30 minutes so the surface is very hot.
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2
In a large bowl whisk together the chickpea flour, tapioca starch, psyllium powder, baking powder and fine sea salt until evenly blended.
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3
In a separate bowl combine warm water, olive oil, minced garlic, lemon zest, chopped parsley, dill and oregano, and black pepper. Pour the wet into the dry and mix with a sturdy spatula until a thick, slightly sticky dough forms. Scrape the sides well.
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4
Cover the bowl and let the dough rest 25–30 minutes at room temperature so the psyllium hydrates and the dough firms; it should spread less and be pliable for shaping.
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5
Turn the rested dough onto a lightly chickpea-flour-dusted board. Divide into 8 even pieces (≈70 g each). Keep pieces covered while you shape one at a time.
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6
Working between two sheets of parchment (dusted with chickpea flour), press each portion into a disk and roll to a uniform thickness of about 3–4 mm and about 15 cm (6 in) diameter. Transfer each round, on its parchment, to a tray ready to slide onto the hot steel.
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7
Slide 2–3 rounds (depending on oven space) onto the preheated baking steel or sheet. Bake at 250°C until the rounds puff and blister and the tops show golden spots, about 4–6 minutes. Flip quickly and bake 1–2 minutes more to color the underside and finish the pocket formation.
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8
Remove baked pockets to a cooling rack. Immediately brush lightly with olive oil and sprinkle flaky salt if using. Repeat with remaining rounds. Let pockets cool 5–10 minutes so steam settles — they will hold a pocket when warm but not scalding hot.
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9
Serve warm: slice open and fill with your choice of vegan fillings (hummus, chopped tomato-cucumber salad, grilled vegetables or a chickpea-olive tapenade). Pockets store in an airtight container in the fridge 2–3 days; reheat briefly on a hot pan or in a hot oven to refresh.