How to Make Chickpea Flour
Find out how to make chickpea flour in three different ways using a single ingredient! It’s a nutrient-dense, gluten-free alternative to regular flour that you’ll love!
Servings: 3 cups flour
Calories: 356kcal
Ingredients
- 2 cups dry chickpeas
Instructions
Option 1: Raw Chickpeas
- Blend the dried chickpeas (note 1) in a high-speed blender. You can also use a spice grinder or a powerful food processor.
- Sift the mixture to separate the fine flour from any larger lumps. Blend the bigger bits again and sift.
- Store in an airtight container (I use these glass jars) for up to 3 months.
Option 2: Washed Chickpeas
- Wash your chickpeas (note 2) under cold water, and dry them well with a kitchen towel.
- Place them on a baking sheet in a single layer. Let them dry at room temperature in a warm spot for a day until completely dry, or dry them in the oven at 200F (100C) for 2-3 hours.
- Once cooled, blend the dried chickpeas in a high-speed blender.
- Sift the mixture to separate the fine flour from any larger lumps. Blend the bigger bits again and sift.
- Store in an airtight container for up to 3 months.
Option 3: Soaked and Dried Chickpeas
- Wash your chickpeas (note 3) under cold water, and soak them for a minimum of 12 to 24 hours. Cover them with at least three times their volume of water since they will absorb it and expand 2-3 times their size.
- Drain them and rinse well. Dry them with a kitchen towel.
- Place them on a baking sheet in a single layer. Dry them in the oven at 200F (100C) for 8-10 hours or in a dehydrator at 120F (50C) for 12 hours (note 4).
- Once cooled, blend the dried chickpeas in a high-speed blender.
- Sift the mixture to separate the fine flour from any larger lumps. Blend the bigger bits again and sift.
- Store in an airtight container for up to 3 months.
Notes
Note 1: Since you are not washing or soaking your chickpeas, make sure to use organic chickpeas if you go down this faster option.
Note 2: This is the best option to remove all dust and dirt from the chickpeas if you want to make sure their skin is clean from impurities.
Note 3: Soaking your chickpeas is the most time-consuming option, but it makes the chickpea flour more digestible and also helps to increase nutrient absorption. To get the most benefits, soak them for 24 hours.
Note 4: You need to make sure they are completely dry, or you’ll end up with a mushy paste instead of flour. To check, I usually break one chickpea to make sure it’s thoroughly dried inside.
*Nutrition information is a rough estimate per 1 cup of flour.
Nutrition
Calories: 356kcal | Carbohydrates: 53g | Protein: 20g | Fat: 6g | Sugar: 13g