Chickpea Flour

Store in an airtight container in a cool, dry place for up to 6 months to maintain freshness. Older flour may develop off-flavors.

Use it as a binder in vegetarian burgers or fritters.

Whisk it with water to create a simple batter for crepes (like socca) or pakoras.

It can be used to thicken sauces and stews, adding a subtle flavor.

Toast it lightly before using to enhance its nutty flavor and reduce any raw taste.

Spices: Cumin, coriander, turmeric, ginger, garlic, chili powder

Herbs: Cilantro, parsley, mint

Vegetables: Onion, potatoes, spinach, tomatoes

Dairy/Alternatives: Yogurt, coconut milk

Other: Lemon juice, vegetables oils

Not toasting the flour first, which can result in a slightly raw or beany taste.

Using too much liquid when making batters, as chickpea flour can absorb more liquid than wheat flour.

Not allowing batters to rest, which can help the flour hydrate properly.