Chickpea Flour 500g
Chickpea Flour 500g
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Chickpea flour — also called gram flour or besan — is made from finely ground dried chickpeas and is a cornerstone of South Asian, Middle Eastern, and Mediterranean cooking. With a distinctive earthy, slightly nutty flavour and natural binding properties from its high protein content, it is the flour for pakoras, bhajis, socca flatbreads, and panelle (Sicilian chickpea fritters).
Exceptionally high in plant protein (22g/100g), folate, iron, manganese, and dietary fibre. Naturally gluten-free. One of the most nutritionally impressive gluten-free flours available.
Plastic-free, home-compostable packaging. Available in 500g.
Make pakoras, bhajis, and fritters. Use for socca (French chickpea flatbread). Make panelle. Use in Indian besan chilla (savoury pancakes). Add to gluten-free pasta dough. Use as an egg substitute in baking (1 tbsp chickpea flour + 3 tbsp water = 1 egg).
Recipe idea — Socca (French Chickpea Flatbread): Whisk 200g chickpea flour with 300ml warm water, 2 tbsp olive oil, ½ tsp salt, and a pinch of cumin until completely smooth. Rest 30 minutes. Heat a large cast iron pan with 1 tbsp olive oil under the grill until smoking. Pour in the batter (5mm thick). Grill for 5–8 minutes until the top is just set and edges are golden. Cut into wedges. Serve with toppings of your choice. Crispy outside, slightly custardy inside — a street food classic from Nice.
| Nutritional Values per 100g | |
|---|---|
| Energy | 1536 kJ / 364 kcal |
| Fat | 6g |
| Of Which Saturates | 0.6g |
| Carbohydrates | 57g |
| Of Which Sugars | 11g |
| Fibre | 11g |
| Protein | 22g |
| Salt | 0g |
Ingredients: Chickpea Flour.
FAQs
Is chickpea flour the same as gram flour or besan?
Yes — chickpea flour, gram flour, and besan are all made from ground dried chickpeas. "Besan" sometimes specifically refers to flour from chana dal (split chickpeas), which is slightly different from whole chickpea flour — but they are interchangeable in most recipes.
Is chickpea flour gluten-free?
Yes — chickpeas are a legume, not a grain. Chickpea flour is naturally gluten-free.
Can I use chickpea flour to replace eggs in baking?
Yes — mix 1 tablespoon of chickpea flour with 3 tablespoons of water to create a binding agent equivalent to one egg. Works well in cookies, pancakes, and fritters but produces a denser result than eggs.
