ground chickpeas

Looking back, I am amazed that I used all-purpose flour unquestioning for so long. I still use it if a very decadent cake is involved, but flour is so incredibly diverse that it is boring to stick to just one kind. I mean, pretty much anything can be ground into flour. Seriously, anything: lentils, chickpeas, quinoa, almonds, spelt and so on. The best part is that it is cheaper to do at home (not to mention more fun - perhaps it is just me, but I consider food being transformed in a high speed blender a great form of entertainment). All one requires is a good blender.

Chickpea flour is full of flavour, as far as flours go. Use it to make socca, chickpea fries, falafel, pakora and so on.

Chickpea Flour


1-2 cups dried chickpeas

In small batches, throw the dried chickpeas into a blender. Blend until completely smooth. To remove any large chunks that did not blend, sift through a sieve. It is best if you use the flour immediately.

2 cups of dried chickpeas yields about 1 1/2 cups of chickpea flour.


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