Chickpea flour

Chickpea Flour

Chickpea flour, also known as gram flour, besan, or garbanzo bean flour, is a type of flour made from ground chickpeas. It is a staple ingredient in many cuisines, particularly in Indian cuisine, Middle Eastern cuisine, and Mediterranean cuisine.

Overview

Chickpea flour is made by grinding dried chickpeas (Cicer arietinum) into a fine powder. The flour is beige in color and has a slightly nutty flavor. It is gluten-free, high in protein, fiber, and a good source of iron.

Culinary Uses

Chickpea flour is used in a variety of dishes across different cuisines. In Indian cuisine, it is used to make pakora, a fried snack, and roti, a type of flatbread. It is also used in the preparation of sweets and desserts like laddu and halwa.

In Middle Eastern cuisine, chickpea flour is used to make falafel, a deep-fried ball or patty made from ground chickpeas. In Mediterranean cuisine, it is used to make socca, a type of thin, unleavened pancake or crêpe.

Nutritional Value

Chickpea flour is rich in protein, fiber, and iron. It is also a good source of vitamins and minerals, including folate, magnesium, potassium, and zinc. As it is made from chickpeas, it is naturally gluten-free, making it a popular choice for those with celiac disease or those following a gluten-free diet.

Production

The production of chickpea flour involves the grinding of dried chickpeas until they reach a fine powder consistency. This can be done in a mill or at home using a high-powered blender or food processor. The flour can then be sifted to remove any large particles and stored in an airtight container.

See Also

• List of flours
• Gluten-free diet
• Indian cuisine
• Middle Eastern cuisine
• Mediterranean cuisine

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