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Jun 10, 2010 08:05 AM

What to do with fava-garbanzo flour?

I was replacing my garbanzo flour (used up from making socca at least once a week!) and accidentally bought fava-garbanzo flour instead. Anyone have any good recipes for this? Recipes don't need to be gluten-free. Thanks

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  1. Cook it up like polenta on your stovetop taking caution to not make it very loose. Then, allow it to cool a bit in your serving bowl, and top it off with evoo, tomato sauce, or grated cheese of your choice. Be liberal with your salt if you can also ... you'll need it.

    1 Reply
    1. re: Cheese Boy

      That sounds delicious! Thank you. And yes, we looove salt in this house.

    2. Why not try making a test batch of socca? Or pakoras? I have no experience with fava flour, but I've used both dried favas and dried garbanzos and a combination of both to make falafel and they cook up exactly the same and the difference in taste is subtle.

      Hummus might work. Cook it up like cheese boy suggests (except you do want it a bit loose) and add olive oil, lemon juice, tahini, etc.

      1 Reply
      1. re: Zeldog

        Yeah, I'd try the soccas or tortallitas with the flour blend. Tortallitas are not to fussy

      2. Yup definitely pakoras like Zeldog said. I made a huge batch of Zucchini pakoras with the Red Mills Garbonza & Fava flour and it was a hit.