Made from dried chickpeas (otherwise known as garbanzo beans), chickpea flour is a nutritious gluten-free alternative to your standard flour. In this piece, we will show you how to make chickpea flour from scratch.
A staple ingredient in the cuisine of the Indian subcontinent, chickpea flour, also known as gram, besan, or garbanzo bean flour, is a pulse flour made from a variety of mild, nutty chickpeas or Bengal grams.
It is packed with protein, fiber, vitamins, and minerals. Chickpea flour provides a healthy substitute to wheat flour, with its fewer calories and better nutrient profile.
It is versatile and can be used in a huge variety of recipes, both sweet and savory, such as the pancake-like specialty from Nice called Socca, as a vegan egg substitute, or as a thickener in soups or curries. You might find it in your local Asian or Middle Eastern supermarket, but chickpea flour is also easy to make at home.
How to Make Chickpea Flour
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A perfect addition to your healthy living, chickpea flour can be made at home in as little as 10 minutes. Plus, making ingredients yourself from scratch can make you appreciate more what you are putting into your body.
Here’s our guide:
You will need:
- Any quantity of dried chickpeas (check out our guide on how to soak dried chickpeas correctly)
- Food processor
- Sieve/ Sifter
- Coffee/ Spice grinder
Instructions:
- Blend the chickpeas in your food processor until a fine powder forms.
- Sift the mixture to remove any hard bits of chickpeas that did not process.
- Using a spice or coffee grinder process the remaining bits in small batches to a fine, powdery flour.
For a roasted version of your homemade chickpea flour you can also oven roast your chickpeas lightly for 10 mins at 350°F (175°C), and cool them completely before grinding.
Some people prefer to rinse and soak the chickpeas beforehand, especially if they are non-organic. Ordinary store-brought chickpeas sometimes may have been treated with pesticides or other nasty chemicals to prolong their life. Simply rinse, soak the chickpeas overnight, and place them on a baking tray in a sunny spot to dry off before using.
Your homemade chickpea flour can be stored in an airtight container in a cool, dry place or for approximately 6-8 weeks.
Read on:
- Chickpea Tofu: Easy Recipe for Soy-Free Tofu
- Is Flour Vegan? Tips for Cruelty-Free Baking
- Aquafaba Meringues: Easy Vegan Dessert Recipe
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