Enter the year of the humble chickpea. Inexpensive, high in protein, low in fat, low GI, and gluten-free, this versatile legume is finally getting its day in the sun. Beans, peas, lentils and chickpeas, also known as pulse crops, are cropping up everywhere in the grocery aisles, in dips, crackers, and even in chocolate. The United Nations General Assembly declared 2016 as the “International Year of Pulses.”
Varieties of hummus aside, chickpeas are starting their slow encroachment of every aisle of the grocery store. I’ve tried oven roasted chickpeas, chickpea cracker and crispbreads, and eyed with curiosity chickpeas coated in vanilla and cocoa. Everything has been wonderful, but what I am most drawn to is chickpea flour—it’s cheap—unlike almond and coconut flour—but also packed with protein and fiber.
And with meat prices going up, incorporating more pulses into your diet will help with your grocery bill too.
Here are a few other reasons to try cooking with garbanzo bean flour:
- Versatility
- Chickpea flour can be used for bread, snacks, desserts, and main dishes, such as falafel.
- Buttery taste
- Love its nutty flavor that can be creamy or crunchy depending on preparation.
- Vitamin rich
- Chickpea flour is a one of the best sources of folate—it has seven times more folate that whole-wheat flour.
Still need convincing? Try this mouthwatering recipe from Camilla Saulsbury, author of The Chickpea Flour Cookbook.
![Homemade Chickpea Flour Patties on Cutting Board]( "Tex-Mex Chickpea Flour Portable Power Pucks")
Tex-Mex Chickpea Flour Portable Power Pucks
Ingredients
⅔ cup water
½ cup chickpea flour
2 Tbsp. nutritional yeast (optional but highly recommended)
2 tsp. olive oil
1-1/4 tsp. ground cumin
½ tsp. fine sea salt
1 15-oz. can black beans, rinsed and drained
1 cup chopped peppers & onions (from bag of frozen, thawed drained peppers & onions)
2 Tbsp. chopped cilantro
Directions
- Preheat oven to 425 degrees F. Grease or spray 8 cups of a standard muffin tin (or line with paper or foil liners).
- In large bowl, whisk together water, chickpea flour, yeast, oil, cumin and salt; let stand 5 minutes.
- Stir in beans, peppers & onions and cilantro. Divide equally among prepared cups.
- Bake in preheated oven for 22 to 27 minutes or until batter is just set at the center.
- Transfer pucks to a cooling rack and let cool completely in tin. Serve room temperature, chilled, or rewarm as desired.