I am not very good at leaving well enough alone.
For example, when the 1-ingredient red lentil tortilla recipe I devised last week turned out to be a big hit, the gold and green split peas in my pantry started calling my name.
Might they work, too?
I had to know.
So I gave them a soak and a whirl. It took some tweaking, and several batches to get it right, but I am happy to report that split pea tortillas are an equally delicious success!
Split peas are so delicious in soups, and for making dahl, so it was a revelation to discover that, like split red lentils, they can be transformed into tortillas.
They are such a nutritious food: very high in soluble fiber, which is especially beneficial for controlling blood sugar while also providing long-lasting energy, making them seriously amazing athlete fuel! They are also high in protein, B vitamins, and an array of minerals. How wonderful that they can be enjoyed in an on-the-go form!
It does not hurt that they are also VERY inexpensive, especially the more common green variety. Hurray for peas!
Like my lentil tortilla recipes, you’ll start by soaking the peas in water. If you have made the lentil tortilla recipe, note that it takes more water to soak the peas, and subsequently make the batter, than it does with the lentil tortillas. Do not drain the peas after soaking.
The peas and soaking water are blended with some salt to create the batter. A blender is the best tool for the job; I found that it took several minutes longer than the lentil batter to achieve a perfectly smooth consistency, so be patient, and scrape down the sides of the blender several times as you go along.
Here’s a close-up of the batter. It brings back memories of baby Nick and strained peas!
The batter needs to be thinner to make it easier (possible!) to spread into a 6-inch circle. When I made the batter with the same amount of water as the lentil tortillas, it was very challenging to make anything other than a very thick pancake.
Additionally, the temperature for the skillet needs to be set on low, as opposed to medium-low; the tortillas became overbrown quickly (yet not cooked through; i.e., big mess), with the medium-low heat.
Do not worry if you need to work the batter around a bit as you add it to the skillet, backtracking over portions of semi-set batter. It is simple to even things out with the spoon once all of the batter is more or less in a 6-inch circle.
Cook the tortillas until they release easily when a spatula is slid underneath, and then flip and cook the other side for several minutes until the tortilla begins to brown in spots.
The biggest surprise with these tortillas was their unique texture and flavor. They are hearty, as a tortilla should be, but they also have a creamy consistency, somewhat similar to a crepe. Someone eating them, without knowing how they are made, might think they are made with eggs (which is promising for future experimentation…).
And the taste? I swear that the golden split pea tortillas have an almost cheese-like flavor. In a subsequent batch, I added 2 tablespoons of nutritional yeast to the batter, to amp it up. Oh my goodness: they tasted super-cheesey! Wild!
I think the green pea tortillas, which already have a pleasing vegetal flavor, would be sensational with some fresh herbs (parsley? cilantro? rosemary? basil? Any of these would be great!) blended into the batter. So many delicious possibilities to try.
Oh, and lastly: yes, they are bendable!
Happy eating, and have a delicious weekend, everyone!Print
Incredible split pea tortillas, made with nothing but dried split peas, water & salt. They are grain-free, oil-free, sugar-free, vegan, high in fiber, and high in protein.
- 1 cup dried split peas (yellow or green), rinsed and drained
- 2 and 2/3 cups water
- 1/4 teaspoon salt
- Combine the rinsed split peas and water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 6 hours or up to 12 hours.
- Do not drain split peas.
- Add the entire contents of bowl (soaked peas and remaining water) and salt to a blender. Blend on HIGH speed until completely smooth (no tiny bumps) stopping multiple timesto scrape down the sides of container (it will take 2 to 3 minutes). The batter should be very smooth. Scrape into a bowl or measuring cup.
- Heat a nonstick skillet (well-seasoned cast iron skillet is ideal), or a nonstick griddle, to medium heat (no hotter).
- Once warm, add 1/3 cup of batter to the center of the pan. Using a metal spoon, spread the batter into a 6-inch circle.
- Cook 2 to 3 minutes until surface of tortilla appears dry. Slide a spatula underneath and flip. Cook about 1 minute longer to brown other side. Transfer to cooling rack and cool completely.
- Repeat with the remaining batter.
Storage: Store the cooled tortillas in a covered container at room temperature for 1 day, the refrigerator for 2 weeks or the freezer for up to 6 months.
Tip: You can find dried split peas shelved alongside other dry beans and legumes at the supermarket.
- Category: Bread, Tortilla
- Serving Size: 1 tortilla
- Calories: 86
- Sugar: 2.1 g
- Sodium: 74.1 mg
- Fat: 0.3 g
- Saturated Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg