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Uses for Chickpea Flour

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Hello all --

I have about 3 or 4 cups of chickpea flour in my kitchen. I got excited seeing it in the bulk store a few months ago and decided that I had to buy some. But alas, I have no idea what to use it for!

Looking for any suggestions. Can be for dishes using chickpea flour normally, using chickpea flour as a substitute in other dishes etc.

Thanks!

WON
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http://whatsonmyplate.wordpress.com

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  1. I love to make farinata with it. It's sort of like a pancake and you can do different versions. My favorite has peas and cilantro in it. It's from Madhur Jaffrey's World Vegetarian. I loaned it to someone or I would type up the recipe for you. I think that book has about 4 versions of farinata plus some delicious chickpea flour 'french fries'. Enjoy.

    1 Reply
    1. re: janehathaway

      LOVE farinata! Super easy, super delicious.
      There was a rash of posting about it here some time ago. I think Bittman or Batali put up a recipe, and the crowd went wild....
      I make it as a flatbread with carmelized shallots or onion...YUM.

      p.s. found it - recipe posted
      http://chowhound.chow.com/topics/282684

    2. I think this question came up a couple of weeks ago. Have you searched "besan"?

      1 Reply
      1. re: Joebob

        Thanks everyone! I didn't realize that besan was another name for chickpea flour... will do a search. Thanks for the tip.

      2. It's used a lot in combination with other flours for baking for gluten-free recipes. The Gluten-Free Gourmet Bakes Bread by Bette Hagman.

        1. Make panelle! This is basically a polenta that is made with chickpea flour, spread on a sheet to cool, and then cut into squares and deep fried. In Sicily, it's served in a sandwich as Pane Panelle, and it's delicious. I remember having something similar -- chickpea fries -- at Vong a few years ago. Same method, just spread the chickpea polenta a little thicker, and when cool and firm, cut into french fry shapes.

          2 Replies
          1. re: roxlet

            Panelle is a perfect holiday-time cocktail snack. You can make small variations like adding chopped parsley or a little grated lemon zest and you don't even have to deep fry if you'd really rather not. Pan frying works well, too.

            1. re: roxlet

              This sounds delicious! After deep frying it sounds like it may be good dipped in a marinara sauce or something - kind of like how polenta is sometimes served.

              WON

            2. I am gluten free so I use this flour a lot!
              I like using it in gravy and other 'meaty' dishes. The chickpea flour has a lovely taste but it can be overpowering so make sure the dish has enough flavor to handle it!
              I also enjoy using it in bread making. Enjoy playing with this yummy flour!

              1. I started a "besan" thread a few months ago, for the same reason. There were several good ideas. I've been using a 1:1:1 ratio mix of white, whole wheat, and besan as the flour when making crepes for entrees. Sometimes I use it to thicken gravy, and I used it to make the cream sauce base when turning leftover turkey into croquettes. Good flavor and extra fiber!

                1. I know pakistani friends who use it to wash their hair, making a mix out of it but that's another story.

                  What I've eaten it in was a dish called "bundi" also pakistani where a thin dough is prepared out of the flour and dropped into the oil to make little tiny balls which are then put in a yogurt sauce .. if done right it tastes like little tiny chickpeas in a yogurt sauce (which is what I originally thought it was before they explained it to me) veggies are also added I think, like cucumber and spices, kind of like a raita?

                  That's pretty much all I know about it though I've substituted it in desserts for butter, like non bake freeze chocolate oatmeal peanutbuttery desserts and it turned out very well. It's a versatile ingredient, I think the last place I heard about it was using it mixed with yogurt before adding to curries or warm dishes, prevents the yogurt from splitting/curdling.

                  1. bhaji or pakoras.basically vegtable fritters so good fresh out of the deep frier