- Chickpea flour is simply finely ground dried chickpeas with multiple uses in all types of cooking.
- It has been used for centuries in Indian, Middle Eastern, and Mediterranean dishes optimally.
- Chickpea Flour is also called gram flour, garbanzo bean flour, or besan.
- This flour consists of dried-up chickpeas that have been ground into gluten-free flour. Chickpea Flour is useful as a substitute for wheat flour or in combination with other flours.
Benefits?
- Chickpea flour is full of healthy nutrients.
- It's a great alternative to refined wheat flour, as it's lower in carbs and calories yet richer.
- They give you stronger bones. Chickpeas and other legumes have calcium, magnesium, fiber, and other nutrients for strong bones.
Uses?
-
Add the Chickpea flour water, turmeric, salt, pepper, and chili flakes to a mixing bowl and give it a quick blend using a food processor or blender.
-
Leave it to settle for a few minutes while you heat up the oil or ghee in a non-stick pan. The batter needs to look very runny!
-
Dice the veggies finely and add them to the mixture.
-
Use a tissue or similar to ensure the bottom of the pan is coated well in oil.
-
Add about a ladle of the mixture and veggies when the pan is hot – a medium heat should be just right.
-
Cook for about 3 minutes – the mixture will quickly start to firm.
- Serve warm.
Chickpea flour is made from finely ground dried chickpeas (garbanzo beans). It’s a naturally gluten-free flour used in both savory and sweet recipes.
Yes, chickpea flour, gram flour, and besan are often used interchangeably. However, besan is traditionally made from a specific variety of split chickpeas (chana dal), while chickpea flour in the U.S. may use whole garbanzo beans.
Chickpea flour has a mild, nutty, and slightly earthy flavor. It blends well into both savory and sweet dishes.
It’s used to make pancakes, fritters, flatbreads, batters, gluten-free baking, thickening sauces, and even as an egg substitute in vegan cooking.
Absolutely! Chickpea flour works well in gluten-free cakes, muffins, and brownies. It adds moisture, density, and protein to baked goods.
Yes, chickpea flour is a good plant-based source of protein and fiber, making it popular in vegetarian and vegan diets.
Keep it in an airtight container in a cool, dry place. For longer shelf life, refrigerate or freeze it to preserve freshness.
Unopened chickpea flour typically lasts 6 to 12 months when stored in a cool, dry place. For extended freshness, refrigeration or freezing is recommended after opening.
- Chickpea flour is simply finely ground dried chickpeas with multiple uses in all types of cooking.
- It has been used for centuries in Indian, Middle Eastern, and Mediterranean dishes optimally.
- Chickpea Flour is also called gram flour, garbanzo bean flour, or besan.
- This flour consists of dried-up chickpeas that have been ground into gluten-free flour. Chickpea Flour is useful as a substitute for wheat flour or in combination with other flours.
Benefits?
- Chickpea flour is full of healthy nutrients.
- It's a great alternative to refined wheat flour, as it's lower in carbs and calories yet richer.
- They give you stronger bones. Chickpeas and other legumes have calcium, magnesium, fiber, and other nutrients for strong bones.
Uses?
-
Add the Chickpea flour water, turmeric, salt, pepper, and chili flakes to a mixing bowl and give it a quick blend using a food processor or blender.
-
Leave it to settle for a few minutes while you heat up the oil or ghee in a non-stick pan. The batter needs to look very runny!
-
Dice the veggies finely and add them to the mixture.
-
Use a tissue or similar to ensure the bottom of the pan is coated well in oil.
-
Add about a ladle of the mixture and veggies when the pan is hot – a medium heat should be just right.
-
Cook for about 3 minutes – the mixture will quickly start to firm.
- Serve warm.
Chickpea flour is made from finely ground dried chickpeas (garbanzo beans). It’s a naturally gluten-free flour used in both savory and sweet recipes.
Yes, chickpea flour, gram flour, and besan are often used interchangeably. However, besan is traditionally made from a specific variety of split chickpeas (chana dal), while chickpea flour in the U.S. may use whole garbanzo beans.
Chickpea flour has a mild, nutty, and slightly earthy flavor. It blends well into both savory and sweet dishes.
It’s used to make pancakes, fritters, flatbreads, batters, gluten-free baking, thickening sauces, and even as an egg substitute in vegan cooking.
Absolutely! Chickpea flour works well in gluten-free cakes, muffins, and brownies. It adds moisture, density, and protein to baked goods.
Yes, chickpea flour is a good plant-based source of protein and fiber, making it popular in vegetarian and vegan diets.
Keep it in an airtight container in a cool, dry place. For longer shelf life, refrigerate or freeze it to preserve freshness.
Unopened chickpea flour typically lasts 6 to 12 months when stored in a cool, dry place. For extended freshness, refrigeration or freezing is recommended after opening.