Chickpea flour is also known as chana or besan flour. In gastronomy it is considered a raw material in countries such as India and Pakistan, it is used in the preparation of unleavened bread, also in the production of pakoras and confectionery products. In the diet for people with a vegan diet it is ideal.
This flour preserves all the nutrients of chickpeas and offers us a wide variety of uses.
With it we can coat fish, make fritters, crepes or use it as a thickener in vegan burgers or meatballs. The most interesting thing is that this flour can be used as an egg substitute if we mix it with water and thus make quiche fillings or
this vegan omelette recipe that we made a few days ago. Remember that if you want to counteract the chickpea flavor in tortilla preparations, you can add a small amount of lemon juice or vinegar.
Among the
properties of chickpea flour we can highlight that it is:
- Rich in proteins, reaching 22g per 100g.
- Carbohydrates 57.9 gr per 100g.
- Omega 6 and total fats 6.6gr. of every 100gr.
- Does not contain gluten.
- Fibers.
- Presence of minerals such as iron and magnesium.
- Vitamins A, C, E and folic acid
Chickpeas and, by extension,
chickpea flour are rich in vegetable proteins , which must be complemented with other cereals or seeds to obtain all the essential amino acids.
