- Chickpeas - Steve Ford Elliott
Chickpea flour (garbanzo flour) is somewhat similar to soy flour: a protein-rich gluten-free flour which can be used for many kinds of baking and cooking. It is used mostly in Asia, Middle East, France and Italy.
European chickpea flour is usually made from roasted chickpeas while Asian chickpea flour (also called gram flour or besan) is untoasted and has a more beany smell and flavour. In most recipes the two are interchangeable, though some people find the taste of besan too unagreeable if not fully cooked.
If a substitute for chickpea flour is needed, soy flour can be used. Another possibility is to grind dried chickpeas into flour at home, though it requires quite a powerful food processor.
Some sources say that falafel can be made from chickpea flour. However, this is not recommended; superior results can be achieved by using boiled chickpeas or fava beans. Indian chefs do make dumplings out of chickpea flour (which are usually served in a curry sauce), but they are not the same as falafel.
Chickpea Flour Pancakes and Omelettes
Many vegan "omelettes" and "quiches" use chickpea flour. One can bake a surprisingly omelette-like dish by using water, chickpea flour and spices alone. Mustard and Indian black salt (kala namak) are often used to create an even eggier flavour. An even better vegan omelette can be made by using both (silken) tofu and chickpea flour blended together with a little liquid.
French cuisine has a chickpea pancake called socca, which is normally fried on a pan. The recipe is just 3 parts (by volume) water, 2 parts chickpea flour, a little olive oil and some salt and pepper. Farinata is an Italian equivalent from Liguria with essentially the same batter, but usually baked in the oven. Both socca and farinate are sometimes seasoned with rosemary.
These chickpea flour pancakes have the benefit of being gluten-free and vegan, as well as fairly high in protein and low in carbs compared to wheat-based pancakes.
Chickpea Flour in Baking
In gluten-free baking some of the flour can be replaced with chickpea flour to increase the protein and nutrient content, as many gluten-free flours are low in protein. It works best in savoury dishes, such as pie crusts. About 1/3 of the flour can usually be replaced with chickpea flour.
Chickpea Flour as a Binding Agent
Like soy flour, chickpea flour can also be used as an egg replacer in many dishes. It can replace a small amount of eggs that do not need to be whipped in many baking recipes (add enough liquid to make 0.5 dl/ scant 1/4 cup of "egg"). It can also be used in binding together casseroles and vegetable croquettes,
Making Pakoras with Chickpea Flour
Pakora (also known as bhaji) is an Indian deep-fried pastry similar to the Japanese tempura. Vegetables - typically cauliflower, onion or eggplant - are dipped in spiced batter made from water and chickpea flour and deep-fried in oil until crunchy.
