Tiffany Haney
Chickpea flour, also known as garbanzo bean flour, besan flour, or gram flour, is a versatile ingredient used in various dishes, including pan-fried snacks and fritters. With its distinct nutty flavour, light texture, and golden hue, chickpea flour is perfect for creating crispy and golden dishes. It can be used as a batter for frying vegetables, such as spring onions, or as a base for fritters and panisses (chickpea flour fries). Chickpea flour is also a popular choice for gluten-free and vegan recipes due to its natural binding power. When pan-frying with chickpea flour, it is essential to heat the oil adequately and maintain a consistent temperature to achieve the desired crispiness. Additionally, spices and herbs can be added to enhance the flavour of dishes made with chickpea flour.
| Characteristics | Values |
|---|---|
| Can I pan-fry with chickpea flour? | Yes |
| What can I make with chickpea flour? | Socca, Farinata, Pudla, Pakoras, Panisses, Fritters, Falafels, Chickpea flour fries, Chickpea flour tofu, Chickpea flour feta cheese |
| What ingredients can I add to chickpea flour? | Water, Salt, Olive oil, Fresh herbs, Spices, Garlic powder |
| What can I serve chickpea flour dishes with? | Yogurt, Yogurt sauce, Dipping sauce |
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What You'll Learn
Pan-fried chickpea flour fritters
Chickpea flour, also known as cici, gram, and besan flour, is a versatile ingredient used in various dishes worldwide. It can be used as a binding agent, a thickening agent for soups and stews, and a batter for frying.
Chickpea flour is commonly used to make savoury pancakes, crepes, fritters, and fries. It has a nutty flavour and a light, powdery texture that becomes golden and crispy when fried.
Ingredients:
- Chickpea flour
- Water
- Olive oil
- Fresh herbs (e.g. parsley, cilantro)
- Spices (e.g. cumin, coriander, garlic powder)
- Salt and pepper to taste
- Optional: whole chickpeas, crushed, and/or grated vegan cheese
Instructions:
- In a bowl, combine chickpea flour, water, olive oil, and spices until smooth. Whisk until the batter is thick and glossy, with no lumps.
- Let the batter sit for about 10 minutes to allow the chickpea flour to hydrate and thicken.
- Add fresh herbs and whole chickpeas (if using) to the batter and mix well.
- Heat olive oil in a large skillet or pan over medium-high heat. Look for a shimmer on the oil, ensuring it's hot but not smoking.
- Use a cookie scoop or spoon to portion out the batter directly into the pan, forming thin fritters.
- Fry the fritters for 2-4 minutes on each side, until golden brown and crispy.
- Drain the fritters on a paper towel-lined plate to absorb excess oil.
- Serve hot with a dipping sauce, such as yogurt, tahini, or cashew dip.
These chickpea flour fritters are crispy, golden, and puffy, with a fluffy interior. They are a quick and easy snack or appetizer, perfect for those with gluten allergies, and can be customised with various spices and herbs. Enjoy!
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Panisse (chickpea flour fries)
Panisse, or chickpea flour fries, are a popular street snack from the south of France. They are made with a batter that is slowly simmered until thick and custardy, then poured into a tray to cool and harden, cut into rectangles, and finally deep-fried or pan-fried. The exterior is lightly crisp, while the centre is custardy and creamy. They are perfect for dipping into a creamy sauce, such as Sriracha mayo, harissa mayo, or lemon garlic sauce.
Chickpea flour, also known as garbanzo, besan, or gram flour, is naturally gluten-free and grain-free, making it an excellent alternative for gluten-free and vegan recipes. It has a distinctly nutty flavour, a light powdery texture, and a golden hue.
To make panisse, start by bringing 2 cups of water to a boil in a large saucepan over high heat. While the water is boiling, sift 2 cups of chickpea flour into a medium bowl and whisk in 1 teaspoon of kosher salt, and a drizzle of olive oil. Slowly whisk the flour into the boiling water, being careful as it will bubble and splatter. Keep stirring the mixture even after the flour has been fully incorporated, using a wooden spoon or a heat-safe spatula to scrape the bottom of the pan. The mixture should be thick, glossy, and free of lumps.
Immediately pour the batter into a greased 8x8 or 9x9-inch square cake pan and smooth the top. Let the mixture cool at room temperature for about 90 minutes, or until it is completely cool. If you are in a hurry, let it cool for 15 minutes and then transfer it to the fridge for 30 minutes. Once the mixture is cool, invert the pan onto a cutting board and cut the solidified batter into "fry" shapes, about 1/4 inch thick and 3 inches long.
Finally, shallow fry the panisse in olive oil on medium heat for around two minutes on each side, until golden brown. Serve with your choice of dipping sauce and enjoy!
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Pan-fried pakoras
Chickpea flour, also known as cici, gram, and besan flour, is a versatile ingredient used in various dishes, including pakoras, a traditional Indian snack. Here is a detailed guide on how to make pan-fried pakoras:
Ingredients
- Chickpea flour (besan)
- Rice flour
- Onions
- Coriander leaves
- Green chillies
- Ginger
- Turmeric powder
- Red chilli powder
- Ajwain seeds
- Asafoetida
- Salt
- Chaat masala
- Oil for pan-frying (olive oil or any cooking oil)
Optional Ingredients for Serving
- Sweet and spicy raw mango chutney
- Coriander chutney
- Moroccan harissa sauce
- Yogurt dipping sauce
- Green chutney
- Hot sauce
Instructions
- In a large mixing bowl, combine all the dry ingredients: chickpea flour, rice flour, onions, coriander leaves, green chillies, ginger, turmeric powder, red chilli powder, ajwain seeds, asafoetida, and salt.
- Mix well to ensure even distribution of spices and herbs.
- Add water gradually to the dry mixture and whisk until a smooth, sticky batter forms. The batter should be loose and pourable, so add more water if needed.
- Let the batter sit for about 10 minutes to allow the chickpea flour to hydrate and thicken. This step ensures a puffy, light texture in the final product.
- Heat a large skillet or frying pan on medium-high heat.
- Once the pan is hot, add enough oil to thinly coat the bottom. You can use olive oil or any cooking oil of your choice.
- Drop a spoonful of the batter onto the pan and spread it into a thin, circular shape, approximately 1 cm in thickness.
- When the edges start to bubble, gently flip the pakora with a spatula. Cook the other side for about 1-2 minutes until golden brown and cooked through the middle.
- Flip once more and cook the first side for a few seconds until crisp.
- Repeat the process with the remaining batter, frying 3-4 pakoras at a time to avoid overcrowding the pan.
- Serve hot with your choice of chutney, sauce, or yogurt on the side.
Tips and Variations
- The onion to batter ratio is crucial for the best pakoras. Use more onions and less batter to achieve the perfect texture and taste.
- Experiment with adding thinly sliced cabbage, spinach, cauliflower, or other vegetables to the batter.
- For a different texture, smash a few whole chickpeas and mix them into the batter.
- If you prefer a thicker, crispier pakora, use a Kuzhi Paniyaram Pan with cavities. Drop the batter into the cavities, and they will form perfectly rounded pakoras.
- Pakoras are a versatile dish, and you can adjust the spices and herbs to suit your taste.
- For a healthier option, bake the pakoras instead of frying. While they won't have the same crispness as pan-fried pakoras, baking reduces the amount of oil used.
Chickpea flour is an excellent choice for pan-frying, and pakoras are a delicious way to experience the unique flavour and texture that chickpea flour brings to fried dishes.
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Pan-fried falafels
Chickpea flour, also known as cici, gram, and besan flour, is a versatile ingredient used in various dishes worldwide. It can be used to create a batter for frying, resulting in a golden, crispy exterior. One popular dish that utilizes chickpea flour is pan-fried falafel, a healthier twist on the classic deep-fried version.
To make pan-fried falafel, you'll need a food processor to pulse and combine the ingredients. Here's a recipe for you to try:
Ingredients:
- Canned chickpeas (drained, rinsed, and patted dry)
- Onion
- Garlic
- Parsley
- Cilantro
- Scallions
- Lemon juice
- Cumin
- Tahini
- Gluten-free flour (oat or almond flour)
- Olive oil or another oil of your choice
- Salt to taste
Instructions:
- Roughly chop an onion and add it to the food processor, pulsing until it's finely chopped. Then, remove the onion from the processor.
- Add garlic, parsley, cilantro, and scallions to the food processor and pulse until combined.
- Add the drained and rinsed chickpeas, lemon juice, cumin, and tahini to the food processor and pulse until you have a sticky and finely chopped mixture. Be careful not to over-process and turn it into a puree.
- Sprinkle in your chosen gluten-free flour and pulse a few more times to combine.
- Use an ice cream scoop or a spoon to portion out the mixture and form small balls or patties with your hands. If the mixture is too sticky, add a little more flour.
- Heat oil in a non-stick skillet or a large pan over medium heat. You can use olive oil or any other oil of your choice.
- Place the falafel patties into the pan and fry for a few minutes on each side until they turn golden brown and crispy. Adjust the heat as needed to ensure they don't burn.
- Remove the cooked falafel from the pan and place them on a paper towel-lined dish or a cooling rack to absorb excess oil.
- Serve the falafel in pita bread with tahini sauce, or over greens or grains. You can also add chopped tomatoes, cucumbers, red onion, and crumbled feta for a more substantial meal.
Enjoy your homemade pan-fried falafels! They are a delicious and healthier alternative to traditional deep-fried falafel.
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Savory crepes (pudla)
Chickpea flour, also known as cici, gram, or besan flour, is a versatile ingredient that can be used for frying, binding ingredients, thickening soups and stews, and making batters. It is a popular alternative to wheat flour due to its gluten-free nature and distinct nutty flavour.
In India, chickpea flour is commonly used to make savoury crepes called Pudla. Pudla is a quick, easy, and satisfying breakfast or meal option that can be served hot with coriander chutney. It is also known as a sibling to the French Socca, a chickpea flatbread, but with a spicier kick.
To make Pudla, start by mixing besan, salt, and chilli powder in a large mixing bowl. Finely chop chillies and coriander (cilantro) and grate ginger into the mixture. Gradually add water and mix until you achieve a smooth, lump-free batter. For optimal results, let the batter rest for at least half an hour, or up to two hours.
When ready to cook, heat a tawa or frying pan to a very high temperature with a drizzle of oil or a spray. Reduce the heat to medium-high and pour a ladle of batter into the centre of the pan, gently swirling it to form a circle. Cook for about 10 seconds, then flip and cook the other side. Repeat the process, remembering to drizzle oil on the pan's edges before each Pudla.
You can also experiment with additional ingredients in your Pudla batter, such as turmeric, garlic, black-eyed peas, roasted cauliflower, or yogurt.
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Frequently asked questions
Yes, you can pan fry with chickpea flour. In fact, chickpea flour is an excellent flour to use when frying as it has a lot of natural binding power.
Chickpea flour is used in many recipes around the world, including:
- Socca (France)
- Farinata (Italy)
- Panisse (France)
- Pudla (India)
- Pakoras (India)
- Chickpea fritters
Here are some tips for pan-frying with chickpea flour:
- Use a non-stick skillet or pan.
- Sift the chickpea flour to remove lumps and create a smoother batter.
- Ensure the oil is hot enough before frying.
- Fry in batches to avoid overcrowding the pan.
- Use fresh spices for optimal flavor.
Chickpea flour is naturally gluten-free, grain-free, and vegan. It also has a nutty flavor and a light, powdery texture that is perfect for frying. Chickpea flour is a great option for those with gluten allergies and it can be used to thicken soups and stews, as well as make batters and bind ingredients together.
