People cook and bake with chickpea flour around the world, but it is particularly popular in Indian and Middle Eastern food. You may also see it called garbanzo, besan or gram flour. Sprouted chickpea flour has a wonderful flavour taste, dense texture, and can add a nutritional boost to many baked goods. Sprouting improves digestibility, and enhances the taste and texture of chickpeas. After sprouting and carefully drying, the whole chickpea is ground into a fine flour.
It is perfect for falafel, or as a tasty thickener for soups and sauces. When fried, the batter becomes soft and makes delicious crepes, flatbread or tempura-style vegetables. Swap 1:1 for unsprouted chickpea flour. It can also replace some wheat flour to add a unique taste and texture to muffins, quick bread, pancakes and more!
You can find sprouted chickpea flour recipes here.