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Chickpea Flour
Egg substitute:
Mix with equal parts water, it can be used as an egg replacer in your recipes. (1 1/2 tbsp chickpea flour mixed with 1 1/2 tbsp water = 1 egg).


1 C chickpea flour
1 tsp salt
1/4 tsp ea: black pepper, garlic powder
1 C warm water
1 Tbsp olive oil + more for the skillet
Fresh or dried herbs, optional

Whisk together dry ingredients. Whisk water + oil into flour mix til completely combined. Add herbs if desired.
Preheat skillet & liberally grease with more oil. Pour batter & cook, like making pancakes. Or make 1 large "cake" if using a 10-in skillet.
Can top with just about anything: sauteed spinach, sun-dried tomatoes & fine minced red onion;
hummus, mushrooms & chopped peppers;
pizza sauce & fav toppings;
chutney, guacamole, etc

OR: substitute honey powder, sugar or maple syrup for the pepper & garlic powder & substitute a neutral flavor oil for the olive oil. I add a dash or 2 of cinnamon to the 1/2 tsp honey powder for pancakes.

Chickpea Omelette
  • 1/4 cup chickpea flour
  • 1/3 cup water
  • 1 tbsp nutritional yeast (optional, but gives a cheese taste)
  • 1/4 tsp salt (black salt for a more egg like flavor)
  • 1/4 cup vegetables of choice
  • 1 tbsp oil for frying
  1. Mix chickpea flour, nutritional yeast, salt and water and stir until there are no lumps.
  2. Dice up whatever veggies you want to add to your omelette. (about ¼ cup of veggies per omelette).
  3. Add oil to a well-seasoned iron skillet or a non-stick frying pan and saute the veggies on medium-low for about 3-5 minutes until they become tender.
  4. Remove the veggies and add them to the batter and give the batter another stir.
  5. Turn up the heat to medium and pour the batter in the skillet like you would a large pancake and cook for about 5 minutes until the top of the omelette no longer looks wet. (You can put a lid on the frying pan for a minute or two to help it cook evenly.)
  6. Carefully loosen up the omelette with a spatula and flip the omelette to the other side and cook for 3-5 more minutes until it is no longer soft in the middle.  (Make sure there is no wet batter left in the center).
  7. Top with cheese and fold over so that the cheese is in the middle.
  8. This recipe is for 1 omelette, adjust the number of servings to the number of omelettes that you want to make. 
  9. Make sure to use a well-oiled pan to avoid sticking.
  10. Chickpea omelettes tend to stick to the pan, so be sure to use enough oil, allow the omelette to cook until it becomes solid, and loosen it from the bottom of the pan before flipping.
  11. Cover the frying pan with a lid for a minute or 2 while cooking to help it cook more evenly.
  12. Raw chickpea flour tastes terrible!  Don't eat it until it's fully cooked!

  13. Nutrition Facts
    Amount Per Serving (1 omelette)
  14. Calories 297 Calories from Fat 144 % Daily Value* Fat 16g. 25%  Saturated Fat 1g. 6%Sodium 626mg. 27%Potassium 500mg. 14%Carbohydrates 26g. 9%Fiber 6g. 25%Sugar 3g. 3%Protein 11g. 22%Vitamin A 2310IU. 46%Vitamin C 4.7mg. 6%Calcium 25mg. 3%Iron 2.3mg. 13%* Percent Daily Values are based on a 2000 calorie diet.
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[-] The following 1 user says Thank You to fantym1 for this post:
  • Blacktank (11-28-2020)
I found chick pea pasta by Barilla. .It's a lot more (2 1/2 X) than wheat pasta but it's like having beans instead of bread. So much
better for you.
Haven't touched my container of linguini in over a year.. Time to give it to me crew ! arrrrr.
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  • fantym1 (11-28-2020)
Yes it is a bit more expensive (commercially) than wheat, but bean flours have better nutritional profile, like more protein + bean gluten free.

Sub 1/4 of a grain flour w/bean flour in most any bread recipe complements the aminos for a complete protein. Or make flatbread as per above to go w/a grain side dish. Just a wee different take on ye olde traditional beans & rice, beans & corn, etc.
One of the things I want to try this winter is an eggplant lasagna - making the noodle w/bean flour. Finding dried eggplant in the Korean mrkt kinda made up for the dried tofu they can't get now.

I've had my mill onboard since I got the bus, so I grind beans & whole grains into flour which makes it much cheaper. I get a smooth consistency w/bean fudges & pastes, not to mention horchata (a rice milk drink) as well. Actually, I could have had the mill in my van as it packs into 3 small boxes; I just didn't.
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I don’t think Ive ever seen bean flour. Now I have to look!
[-] The following 1 user says Thank You to Cammalu for this post:
  • fantym1 (11-28-2020)
I've seen it in a some Waldemortes usually in the gluten free aisle, but very occasionally next to reg flour.
Or try Natural Grocers or other health food store. Always in Indian mrkt (Besan Gram) & most Mediterranean; if you go thru a major metro area, do a Google search. Besan is a finer texture so you may need less water.

Sometimes I mix bean flour w/barley or oat flakes (think like Quaker oats) for bannocks. (I love having a flaker attachment on my grain mill!). If you use a coarse ground cornmeal (think like polenta grits) w/bean flour:  hoecakes. Barley flakes can be found in Asian mrkt as well. I like to mix it w/oat, wheat & rye flakes for hot cereal.

I grew up on black-eyes & Crowder peas + hoecakes or cornbread, & greens. Sometimes Mamaw would mash leftover cooked, drained peas, add cornmeal & some onion & fry like hushpuppies. I never have leftover peas & I don't deep-fry, so I use pea/bean flour, cornmeal & onion & make it in the skillet for an almost taste of home..
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Where did you grow up? We did have greens and cornbread but the rest is new to me.
(11-28-2020, 05:45 PM)Cammalu Wrote: Where did you grow up?  We did have greens and cornbread but the rest is new to me.

Black-eye peas are still on every grocery shelves. Crowder peas, I think are called Cow peas other places - found some a couple years ago in an Ethiopian mrkt, but otherwise haven't seen since Moses ran Road guard.
We had speckled butterbeans, too - very pretty deep purple blotches & white - not sure if those can even still be found in heirloom seeds catalogs.

In Medieval times peas + grain breads were called "horsebread", fed to horses mostly, but eaten by peasants as well. Ground peas & nuts were used to eke out expensive grain. Thought it was interesting that something I'd eaten could trace it's "roots" that far back (tho corn wasn't available in Medieval Europe)
But not as surprising as finding out Italians, in Italy, eat cornmeal mush  Big Grin
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