Chickpea flour is a versatile kitchen staple that brings a nutty, earthy flavor to your favorite dishes. With just five minutes of prep, you can create this gluten-free powerhouse from scratch. Its fine, silky texture makes it perfect for baking, thickening soups, or crafting crispy fritters. The process is so simple, you’ll wonder why you haven’t tried it sooner.

This homemade flour is not only cost-effective but also packed with protein and fiber, adding a wholesome boost to your meals. Whether you’re whipping up fluffy pancakes or savory flatbreads, its rich, toasty aroma will fill your kitchen with warmth. In less time than it takes to brew coffee, you’ll have a fresh, flavorful ingredient ready to elevate your cooking.

What You’ll Need

Chickpeas – 2 cups, raw and dried (also known as garbanzo beans)

Step-by-Step Instructions

Blend the Chickpeas: Place the raw, dried chickpeas into a high-powered blender. Blend for approximately 2 minutes, or until the mixture reaches a fine, flour-like consistency.
Sieve the Flour: Pass the blended chickpeas through a sieve to remove any lumps or larger pieces, ensuring a smooth texture.
Store Properly: Transfer the sieved chickpea flour into a labeled, airtight container. Store it in a cool, dry place for up to 8 weeks, or keep it in the fridge for extended freshness.

Perfect Uses for Your Homemade Chickpea Flour

Chickpea flour is incredibly versatile! Use it to make gluten-free flatbreads, like socca or besan chilla, or as a thickener for soups and stews. It’s also great for coating tofu or veggies before frying for a crispy, protein-packed crust. For a sweet treat, try it in chickpea flour pancakes or cookies!

Storage Tips to Keep Your Flour Fresh

Store your chickpea flour in an airtight container in a cool, dry place for up to 8 weeks. For longer freshness, keep it in the fridge or freezer. If freezing, let it come to room temperature before using to avoid clumping. Always label your container with the date to track freshness!

Time-Saving Tricks for Busy Cooks

If you’re short on time, blend a larger batch of chickpeas and store the flour for future use. Pre-sieving the flour before storing ensures it’s ready to go when you need it. For even faster prep, use a high-powered blender to achieve a fine consistency in one go.

Common Questions About Chickpea Flour

Can I use canned chickpeas? No, this recipe requires raw, dried chickpeas for the best texture. What if I don’t have a sieve? A fine-mesh strainer or even a coffee grinder can work in a pinch. Is chickpea flour the same as besan? Yes, they’re the same thing—just different names!