Garbanzo bean flour?

reginakarl

Hi! I am a vegetarian and need to make quick dinners for myself a few times a week. I've bought garbanzo bean flour and have been cooking with it. I've made falafel, hummus, and pancakes (that taste like falafel). Does anyone else have recommendations please? Thank you in advance.

vegan4lyfe2012

If you like seitan, several recipes call for about a 1/4 cup of it in addition to the gluten. I still haven't figured out the purpose, but I just follow along

dadhe

We call it Chicpea flour or Besan in India. There are many recipes with this material. Best I like is to cook vegetables like capsicum or onions, cut in small pieces, adding the flour after the vegetable have become soft. Makes a wonderful dish. Use the chicpeas as a vegetable itself. Soak in water overnight and cook in a tomato / onion gravy.
We get green chicpeas in season. They are a nie raw snack.

dadhe

We have a popular village meal where we fry onions first, add chilly and spices, add water and then slowly add the chicpea flour till the mixture becomes thick. This is eaten along with wheat roti or a thick bread of millet like rough grains. Very rustic and popular dish.

reginakarl

dadhe wrote: »

We call it Chicpea flour or Besan in India. There are many recipes with this material. Best I like is to cook vegetables like capsicum or onions, cut in small pieces, adding the flour after the vegetable have become soft. Makes a wonderful dish. Use the chicpeas as a vegetable itself. Soak in water overnight and cook in a tomato / onion gravy.
We get green chicpeas in season. They are a nie raw snack.

Awesome! I will try this.

reginakarl

dadhe wrote: »

We have a popular village meal where we fry onions first, add chilly and spices, add water and then slowly add the chicpea flour till the mixture becomes thick. This is eaten along with wheat roti or a thick bread of millet like rough grains. Very rustic and popular dish.

Rustic dishes are truly my favorite types. Chicpea flour as a thickener... that makes sense. I will try this also. Thank you!

enterdanger

I use Besan when I make spinach pakoras...but they are deep fried. and so, so delicious. @dadhe are you talking about making a kadhi? Do you add yogurt too?

I like different food and I recently cooked my way through Indian for Everyone

I just found this online. I would make this. https://vegeyum.wordpress.com/2008/06/02/egglessindiancustard/

reginakarl

Thank you!

amusedmonkey

vegan4lyfe2012 wrote: »

If you like seitan, several recipes call for about a 1/4 cup of it in addition to the gluten. I still haven't figured out the purpose, but I just follow along

It helps the texture a lot. Seitan on its own can turn tough, adding chickpea flour makes it the texture lighter and less chewy.

To OP: I use it to make hard "tofu" sometimes because I have access to chickpeas but not tofu. Texture is different and it's not as bland as real tofu, of course, but it does its job in some applications.

http://www.veganricha.com/2016/04/chickpea-flour-tofu.html

teeenabeana

I've used chickpea flour as a pizza crust before and it wasn't bad!

vegan4lyfe2012

amusedmonkey wrote: »

vegan4lyfe2012 wrote: »

If you like seitan, several recipes call for about a 1/4 cup of it in addition to the gluten. I still haven't figured out the purpose, but I just follow along

It helps the texture a lot. Seitan on its own can turn tough, adding chickpea flour makes it the texture lighter and less chewy.

To OP: I use it to make hard "tofu" sometimes because I have access to chickpeas but not tofu. Texture is different and it's not as bland as real tofu, of course, but it does its job in some applications.

http://www.veganricha.com/2016/04/chickpea-flour-tofu.html

Thanks so much for the reason I'll be sure to keep on using it!