Chickpea Wraps
| For the dough | |
| 200 g | chickpea flour |
| 60 g | potato flour |
| 450 ml | water |
| ½ tsps | salt |
| ½ tbsps | oil |
| 1 small bunch | chives |
| 1 tsp | dried herbs of Provence |
| oil for the pan | |
| For the filling | |
| 50 g | TischleinDeckDich |
| 200 ml | vegetable stock |
| 12 spears (approx. 500 g) | green asparagus |
| 2 slices | cooked ham |
| 4 | radishes |
| 30 g | mixed lettuce |
| 20 g | alpine cheese |
| grated half an organic lemon | |
| olive oil | |
| balsamic vinegar | |
| salt | |
| pepper | |
Place the chickpea flour, potato flour, water and oil in a bowl and whisk until smooth. Cut the chives into small rolls. Add the chives, dried herbs and salt to the batter and stir. Leave the batter to swell for 10 minutes.
In the meantime, prepare TischleinDeckDich in vegetable broth according to the directions on the pack for the wrap filling. Wash the green asparagus and peel the lower third. Cut off the woody ends. Boil the asparagus spears in salted water for 6 minutes. Slice radishes into small sticks, cut cooked ham into strips. Clean the lettuce and grate the alpine cheese.
Fry the paper-thin wraps one at a time in a pan with a little oil. Keep the finished wraps warm in the oven or place them in a damp kitchen towel to keep them elastic to eat later.
Top each wrap with the ingredients and drizzle with a little olive oil and balsamic glaze. Season with salt and pepper and sprinkle with lemon zest. Roll up the wraps, cut in half diagonally and enjoy.