Chickpea flour
Flour made from ground dried chickpeas, developing a lightly toasted flavour when cooked. It provides plant protein and fibre and helps make crisp coatings.
What it offers and why to use it
Flour made from ground dried chickpeas, developing a lightly toasted flavour when cooked. It provides plant protein and fibre and helps make crisp coatings. Blend with other flours for coatings, shake off excess and cook thoroughly. Do not taste raw batter; add liquid gradually when making batters.
Flour made from ground dried chickpeas, developing a lightly toasted flavour when cooked. It provides plant protein and fibre and helps make crisp coatings.
From shopping to cooking
Choose
Choose fine, dry flour without damp lumps; check the ingredients and any gluten cross-contact warnings.
Store
Store in a sealed container in a cool, dry place, protected from moisture and pests. Observe the best-before date.
Prepare
Blend with other flours for coatings, shake off excess and cook thoroughly. Do not taste raw batter; add liquid gradually when making batters.
How to make the most of it
Good pairings
Fish, vegetables, cumin, paprika and fresh herbs.
How to substitute it
Wheat flour for coatings if gluten is suitable, noting the different flavour and texture.
Recipes with chickpea flour
Horse mackerel with rice and garlic mayonnaise
Golden chickpea-flour-coated horse mackerel with vegetable rice and garlic mayonnaise made with pasteurised egg.
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Egg-coated anchovies with piquillo pepper sauce
Fresh anchovies in a light chickpea flour and egg coating, served with piquillo pepper sauce.
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