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–+ servings
Five wood scoops filled with different kinds of flour.
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4 from 1 vote

How to Make Chickpea Flour

Make fresh, gluten-free chickpea flour at home with this simple recipe. Perfect for baking, cooking, and more!
Prep Time20 minutes
Drying time12 hours
Total Time12 hours 20 minutes
Course: All Day
Cuisine: all
Servings: 2.5 cups
Calories: 582kcal
Author: Ruth Grindeland

Equipment

  • 1 high-powered blender or food processor
  • 1 Baking sheet
  • 1 sifter
  • 1 air-tight storage container

Ingredients

  • 2 cups dried chickpeas

Instructions

  • Rinse and Dry: Rinse chickpeas under cold water. Spread out to dry completely. This can take up to 12 hours.
  • Grind: Place dried chickpeas in a high-powered blender or food processor. Blend until you achieve a fine powder. This takes about 5-10 minutes.
  • Sift: Sift the ground chickpeas to remove any larger pieces. This takes about 5 minutes.
  • Store: Store the sifted flour in an airtight container. Store in a cool and dry place in an airtight container for up to six weeks.

Notes

  • You can blend the flour again after sifting for a smoother texture.
  • Chickpea flour can be used for gluten-free baking, such as pancakes and flatbreads, or as a thickening agent in soups and sauces.
  • 2 cups of dried chickpeas, when ground into flour, will yield more than 2 cups because of the air incorporated during the grinding process.

Nutrition

Calories: 582kcal | Carbohydrates: 97g | Protein: 31g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 38mg | Potassium: 1400mg | Fiber: 28g | Sugar: 17g | Vitamin A: 107IU | Vitamin C: 6mg | Calcium: 168mg | Iron: 10mg