Also known as gram or chana flour, chickpea flour is a good source of protein and fibre. It is a staple ingredient in Mediterranean, Indian and Middle Eastern cuisines for dishes such as falafel, pakora, and papadums.
- Substitute up to 25% chickpea flour in recipes for a nutritional boost, especially when baking with low protein gluten-free flours such as white rice flour or tapioca flour.
- When mixed with an equal proportion of water, it can be used as an egg replacer in vegan cooking.
|NUTRITION FACTS PER 100 G||AMOUNT||% DAILY VALUE|
When stored in a cool (preferably less than 60˚F) and dry location (less than 65% humidity), shelf life is approximately 6 months.