Never add this ingredient to your shopping list again. It’s simply too easy to make!
Chickpea flour is a necessary ingredient in a plant based kitchen. It has so many different purposes cooking, but above all of it has incredible nutritional benefits. It is a great source of protein, calorically dense, and can be snuck into so many recipes.
I got around to making this myself because I needed it was the only ingredient I needed for a recipe. And with everything going on (and the price of chickpea flour being so high) I decided to give it a go at home. It was really a desperate time, but it worked exactly the same as store brought chickpea flour. And when you compare the nutritional value of store brought chickpea flour and what’s in the stuff you grind up in this recipe, you’ll find they are oddly different.
I used a blender for this recipe because I still do not have the luxury of owning a food processor (maybe one day), but it worked perfectly fine. As long as you stop blending a few times to scrape the sides and make sure everything is getting grounded up, you should be A OK. If I can do it, you can too.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Chickpea/Garbanzo Bean Flour
Never add this to your shopping list again.
- 1 cup dried chickpeas/garbanzo beans
- Rinse chickpeas and dry well with a paper towel.
- Throw chickpeas in the food processor or blender until the mixture turns into a fine powder.
- Sift the powder to remove any pieces of chickpea that did not get finally chopped.
- Store in an air tight container for cooking.