In Spanish tapas cuisine, what flour is central to tortillitas de camarones?

In Spanish tapas cuisine, chickpea flour is central to tortillitas de camarones, thin fritters made with tiny shrimp.

The batter traditionally combines chickpea flour with wheat flour, water, onion, parsley, and small shrimp. It is spooned into hot oil in a thin layer, producing a delicate fritter that is crisp around the edges.

The dish is strongly associated with Cádiz and the surrounding Andalusian coast. The small shrimp are called camarones, and they are usually mixed into the batter whole rather than used as a separate filling.

Although recipes often include wheat flour as well, chickpea flour is the characteristic ingredient that gives the fritters their flavor and helps identify the traditional style.