Last Updated on September 5, 2021
Today, we’re going to be looking at how to make chickpea flour from canned chickpeas – it’s easier than you might think. Chickpeas are fast becoming a popular replacement for wheat flour for individuals who are gluten intolerant or celiac.
So today, I thought I’d show you how to make your own chickpea flour from scratch! It can be quite difficult to find chickpea flour in your local grocery store. However, chickpeas in a can are everywhere – so let’s take matters into our own hands and make our own!
Dehydrate Them First
It’s important to dehydrate the chickpeas first, as if they’re in a can, they’ll likely have been in that liquid for a while. Some people just drain the liquid away, but I would recommend dehydrating them before you make them into flour.
- Firstly, pour the beans into a colander and wash them under the tap to ensure all the liquid from the can has gone. You want them to be as clean as they possibly can be from the liquid they came in.
- Once clean, the chickpeas need time to dry. Spread them onto a clean surface such as a baking sheet. Leave to try for around 30 minutes.
- You can use a food dehydrator for this part, but I’m going to stick with using an oven – as most people have one of those! Spread the chickpeas onto a baking sheet so that none are touching. It’s important that they’re not too crowded. Put your oven to 150F and place them in (not too near the top). Leave for 16-18 hours in there but be sure to check every few hours and turn the chickpeas over so all sides get a chance to dry.
- Take them out of the oven and leave them to cool completely. Then they’ll be ready to grind!
How To Make Chickpea Flour
Now that the chickpeas are cool and dry, they’re ready to use. I’m not really sure you need a recipe as such to make the flour itself, as it really is that simple! However, you will need a blender – as this makes the process of grinding much easier.
- Turn your blender on and put in the dry chickpeas. Place the blender on a high power for a few minutes. You’ll know when it’s ready as the chickpeas will now look like flour and be of a fine consistency. This usually takes around 2-3 minutes but maybe more, or less, depending on the power of your blender.
- Once the flour consistency has been met, you’ll need a sieve. There may be a few lumps in your flour, so sieve them away so the only flour you’re left with is thin and fine.
- An airtight container is the perfect storage for your now-ready, chickpea flour.
Roasted Chickpea Flour
You may think the method ends there – and it can do, but I’ve got a great tip to share with you all that will make your flour taste even better.
If you’re looking for an even richer, nuttier flavor from your chickpea flour – roast it. You will not regret it and it only takes around 10-15 minutes of your time.
Set your flour onto a stove in a skillet pan, on a low to medium heat. It’s very easy to burn, so keep an eye on your flour! Keep stirring the flour often, lowering the heat if needed. It shouldn’t brown too quickly, as you’ll end up with a burnt tasting flour – yuk!
Continue stirring until your flour has a toast-like color. Take off the heat and wait for your flour to cool down. Pop back into your airtight container and you’ve just taken your chickpea flour to the next level – yum!
It can usually be stored for around 6 months if kept in a cool place, in an airtight container. If kept in the fridge or freezer, it will stay fresher.
What Can You Use Chickpea Flour For?
You might be wondering what chickpea flour can be used in. And I think it’ll surprise you how diverse this flour can be. It’s a great thickening agent for sauces and gravies. It is perfect for making flatbreads and pancakes. It’s also a good binding agent for foods such as burgers. It can even work well in baked goods – I did say it was versatile.
It’s also extremely good for you; in comparison to wheat flour. It’s full of fiber, protein, and iron.
You may be looking for some recipes at what you can now make with your chickpea flour. I’ve found an article that will blow your mind with how many chickpea flour recipes it has on offer. Here’s just a few that might take your fancy:
- Double Chocolate Chickpea Flour Cookies
- Pumpkin Pie
- Chickpea Flour Brownies
- Yorkshire Puddings
- French Toast
- Vegan Chickpea Flour Pancakes
- Chickpea Omelet
- Chickpea Frittata
- Sweet Potato Chickpea Patties
- Chickpea Flour Gravy
- Crunchy Veggie Tacos
- Chickpea Fries
You can find the full list of recipes here – I did say you could do a lot with your flour! From breakfast foods to meals, to sweet treats, you can do it all with chickpea flour.
Chickpea flour is becoming ever more popular and you may even see it already made in your local grocery store! Brands like Bob’s Red Mill do a chickpea flour. However, it’s often far more expensive than canned chickpeas, so why not have a go at making your own?
I hope after reading this article that you now know how to make chickpea flour from canned chickpeas. It really is so simple, and although it may seem like a long process – it couldn’t be easier. I’m a complete novice in the kitchen and even I can manage to make this one!
Have you tried making your own chickpea flour? How did it go? I would love to see or hear about your results. Feel free to leave them in the comments below. Sharing is caring.
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Hi, my name’s Zoë. I’m 28 years old and live in London, UK. I work full time as a freelance writer and critic for West End theatre. Writing has been a passion of mine for as long as I can remember. I spend most of my free time at the theatre, or at conventions. I’m married to the love of my life, and live in a small apartment with my fur baby, Lillie. I run two of my own blogs: No Safer Place and Stage to Page: both of which have won awards. I also have a YouTube channel where I talk about all things stagey.