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    You are in: Home / Cookbooks / Chickpea flour
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    23 recipes in

    Chickpea flour

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    I have not made this recipe myself. It is from a Mexican cookbook that I keep in my classroom. I have had students make this recipe in the past, and it is moist and delicious. You would never guess that it contained garbanzo beans (chick peas) The cookbook describes the cake's texture to be like that of Christmas pudding. It suggests slicing in thin slices and serving with fresh mango or pineapple and a spoonful of yogurt. We tried it plain, in thicker slices, and it was delicious. It contains no flour, so it would be perfect for wheat-free diets. The recipe states that it serves 6, but since it is a whole loaf, I've changed it to 12 servings.

    Recipe #333435

    These are Indian flatbreads both WW friendly and gluten free. One 6 inch bread is 1 point. These make wonderful wraps - I fill mine with cottage cheese and salad for lunch. They're also great with curries for hot roast veges inside. You could also use them as a type of GF quesadillas. Gram flour is also called besan or chickpea flour. Please note instructions for water. The zucchini is in the original recipe but I prefer to keep it out so if I want to use it as a wrap it is plainer.

    Recipe #337780

    If you find the regular fish and chip recipe greasy, too fattening and not exciting any more try my version. Yummy, spicy and not as fatty. When it come to cooking, I like it as it is full of flavours and SPICE.

    Recipe #110193

    A flavoursome Indian recipe perfect even as an appetizer. Do not re-heat in a microwave or they will become rubbery. Instead warm up in the oven to crisp up.

    Recipe #372066

    Deep fried, thin and crispy with all the flavour of falafel. Very economical to make and best of all kids love them. Serve in buttered soft bread rolls or pita bread or eat as a snack with a tomato dip or yogurt dip on the side. Also gluten, lactose and milk free.

    Recipe #329907

    From the cookbook, "Madhur Jaffrey's World Vegetarian". These are great for breakfast, lunch, or dinner. You can eat this alone, with a sweet chutney or jam, Greek yogurt, or a savoury spread or salsa. This is a very flexible recipe- feel free to adjust the ingredients and add spices to your liking.

    Recipe #364019

    I halved the Lemony Garbanzo Cake recipe from "The Brilliant Bean" by Sally and Martin Stone and tweaked it a little. Then I baked it in 2 mini springform pans in my toaster oven at 350 degrees for 35 minutes. It's dense and moist and has a different texture than traditional flour cakes.

    Recipe #216269

    whhhhhhat?! Surprisingly delicious, a great way to use chickpeas in a non-savoury manner!

    Recipe #362757

    Nut flour instead of grain flour.

    Recipe #374337

    Made these up for DH as a low carb, high protein sweet fix. Basically you can make them with any kind of nut butter, I suppose, but maybe you will need some more sweetener then. Cashews have a natural sweetness which goes well with the chickpea flour (besan or garbanzo flour); I choose it because I didn't want to add too much sweetener. The sweetener I used was half agave syrup and half corn malt syrup (not high fructose syrup). Next time I'll try half maple syrup. The egg should be medium, not large.

    Recipe #401866

    Soccas are a garbanzo flour pizza-like flatbread from the Southeastern France. It is naturally and traditionally gluten-free and easy to make. They can be served with any kind of topping... Try it with Kalamata Tapenade ("Recipe #156988"), ratatouille, or sauteed vegetables and herbs. The best one I've ever had was topped with carmelized onions, black olives and anchovies. Adapted from a recipe by Mark Bittman of the New York Times. Gluten-free - Dairy-free - Kosher: Pareve. This recipe makes 1 large socca pancake, the diameter of a 10" cast iron pan. When sliced into quarters, it should serve 2 people as a main dish or 4 people as an appetizer.

    Recipe #189571

    Fritters or pakoras are considered the most readily available snack any time of the day. It is a treat especially in cold rainy weather when the aroma of fried dough and vegetables is very comforting. These can be made in advance and frozen. Warm in a 350 degreeF oven before serving. Makes 40-45 pieces. This is from Kusum's book 'Recipes with a Spice - Indian cuisine for balanced nutrition'.

    Recipe #84364

    Simple and fast, yet delicious, these Indian battered and deep fried vegetable bits are great served by themselves as a snack or as an appetizer or side dish. Might I shamelessly suggest my Butter Chicken (Murgh Makhani) as a main dish? Serving size depends on how many other items are on one's plate to fill up on!

    Recipe #146194

    2 Reviews |  By Sudika

    High protein, tasty, quick,delicious

    Recipe #304724

    These are lovely little 'short' cookies that melt in your mouth.

    Recipe #361064

    This is daughter #2's favorite way to eat cruciferous vegetables! The barest minimum of water is used to help retain the maximum nutrients. This is not a "pretty" dish, the vegetables turn a sort of smeary-beige looking, but the flavor is there. We like this wrapped in aloo parathas with steamed brown basmati on the side. Vary the quantity of red pepper flakes and salt to your tastes, we adjust them depending on who's coming to dinner! This is a variation of a recipe from the 30 - Minute Vegetarian Indian Cookbook, one of our favorite resources.

    Recipe #337752

    Another use for chickpea flour if you have too much like I did :) This is a modified recipe that i had written down from another website.

    Recipe #318052

    Got this from a cookbook published by a local supermarket. Can't really explain how this is different from a regular chicken tikka, but it's certainly different and more flavourful. the recipe calls for boneless chicken but can also be made with drumsticks.

    Recipe #224938

    These are best made fresh and served hot. The batter can be made in advance and refrigerated. However, if they are made ahead of time, then reheat in a stack of four, properly wrapped, in the microwave oven (1 to 2 minutes) or the conventional oven (10 minutes at 375 degrees F). Healthy Alternative: Make on a heavy skillet, using oil spray or very little oil. Use them as wraps and fill with sauteed vegetables or beans.

    Recipe #48782

    11 Reviews |  By KelBel

    Source: Food and Wine Magazine archive by Madhur Jaffrey NOTE: After two reviews regarding the size of this, I have changed this to serving one.

    Recipe #160236

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