Grain Type: Organic Chickpeas
Uses: Crackers, falafel, flatbread, quick breads, savoury crepes, tempura batter, thickener for soups & sauces
Taste: Rich, nutty, earthy
People cook and bake with chickpea flour around the world, but it is particularly popular in Indian and Middle Eastern cuisine. You may also see it called garbanzo, besan or gram flour. Sprouted chickpea flour has a sticky, dense texture, and can add a nutritional boost to many recipes.
Why sprouted flour?
Our chickpeas goes through a slow soaking and sprouting period to “pre-digest” the bean, then it’s carefully dried and finely milled with nothing added or removed. This ancient, natural process helps you to better digest and absorb nutrients, and enhances taste and texture. It is naturally gluten-free and high in protein, fibre and iron.
How to use sprouted chickpea flour
Swap sprouted chickpea flour for non-sprouted chickpea flour to make a wide variety of sweet and savoury dishes.It is perfect for falafel, crackers, or as a tasty thickener for soups and sauces. When fried, the batter becomes soft and makes delicious crepes, flatbread or tempura-style vegetables. Sprouted flour tends to be thirsty, so you may need to use more liquid than you would with non-sprouted flour. We also offer lots of delicious recipes on our recipe journal using sprouted wheat flour, you can find them here.
Best chickpea flour I’ve tried so far. I use it to make gluten-free savoury crepes, and it always turns out wonderful!