Delicious and nutritious baked chickpea wraps packed with spices, cooked veggies, and fresh herbs, all encased in a homemade pita. My wife rates this as one of the best recipes I’ve ever made for her!
1: Combine warm plant milk with sugar and yeast, allowing it to bloom for 5 mins.
2: Combine flour and salt in a stand mixer, then pour in the yeast mixture and vegan yogurt.
3: Use a dough hook on low speed until the dough forms, about 4-5 mins.
4: Place the dough in a bowl and let it rise for 1 hour.
5: Add chickpeas with all spices and 2 tbsp olive oil to a food processor and pulse for 15-20 seconds, then set aside.
6: Preheat the oven to 450°F.
7: Heat a cast iron pan over medium-high heat with a couple tbsp of olive oil, and add red onions with salt and pepper, cooking down for 2 mins.
8: Add garlic, ginger, and tomato with salt and pepper, continuing to cook down for another 1 minute.
9: Stir in the chickpea mixture and cook down for another 2-3 mins.
10: Roll out pita dough on a floured surface and cut into 6-inch rounds.
11: Add the chickpea mixture with green onions, cilantro, and parsley to the middle, then roll up and seal the ends together.
12: Place on a baking tray, brush with vegan butter, and bake in the oven for 12 mins.
