Type what you have

Ingredients

• ✓ chickpea flour
• water
• chili powder
• cumin
• coriander seed
• onion
• salt
• turmeric
• jalapeno pepper
• vegetable oil

Instructions

1. 1 In a medium bowl, mix together the besan, water, salt, chili powder, turmeric, cumin, coriander seeds, onion, and jalapeno pepper until it forms a smooth mixture with no flour lumps.
2. 2 Heat the oil in a deep skillet over medium-high heat. When the oil is sizzling hot, drop dough by tablespoonfuls, and fry until golden brown on each side. Drain on paper towels, and serve hot with ketchup or chili sauce for dipping.

By Natasha

Ingredients

• ✓ chickpea flour
• quinoa
• dijon mustard
• egg
• garlic
• black pepper
• vegetable oil
• swiss cheese

Instructions

1. 1 Mix quinoa, mustard, egg, garlic, and black pepper together in a bowl; add enough chickpea flour to hold mixture together to form 2 patties.
2. 2 Heat oil in a skillet over medium heat; cook patties in the hot oil until browned and cooked through, about 4 minutes per side. Add a Swiss cheese slice to each patty and warm until cheese melts, 2 to 3 minutes.

By Amy Woessner

Ingredients

• ✓ chickpea flour
• salt
• water
• parsley
• black pepper
• vegetable oil

Instructions

1. 1 Place chickpea flour and some salt in a large saucepan over low heat. Pour in water, a little at a time, while whisking to prevent lumps.
2. 2 Once mixture is smooth and creamy, increase to medium heat and bring to a boil. Reduce heat and simmer for 15 minutes, stirring continuously, until the mix starts separating from the sides of the pan.
3. 3 Add parsley and a bit of pepper. Adjust salt if needed.
4. 4 Pour chickpea mixture onto a greased baking sheet. Spread evenly to form a 1 1/2 inch thick layer. Refrigerate until mixture has hardened, at least 30 minutes.
5. 5 Slice chickpea mixture into 1 1/2- x 2-inch rectangles.
6. 6 Heat vegetable oil in a deep pot until 250 degrees F (120 degrees F). Drop a few rectangles at a time into the hot oil and deep fry until crispy, 3 to 4 minutes. Drain on paper towels and serve hot.

By Allrecipes Member

Ingredients

• ✓ chickpea flour
• water
• olive oil
• salt
• rosemary
• black pepper

Instructions

1. 1 Whisk together lukewarm water and garbanzo flour in a large bowl until smooth. Cover the bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim off as much foam as possible from the top of batter. Whisk 3 tablespoons olive oil, kosher salt, and rosemary into batter until well combined.
2. 2 Preheat the oven to 500 degrees F (260 degrees C).
3. 3 Heat a 10-inch cast iron skillet over high heat until smoking hot. Pour remaining 2 tablespoons olive oil into the skillet and swirl to coat the bottom. Continue to heat until oil shimmers and a wisp of smoke rises from oil.
4. 4 Quickly pour batter into hot oil; carefully transfer the skillet to the preheated oven.
5. 5 Bake in the preheated oven until pancake is browned and crusty, 25 to 30 minutes. Transfer pancake immediately to a plate and cut into wedges. Garnish with freshly ground black pepper and serve hot.

By John Mitzewich

Ingredients

• ✓ chickpea flour
• water
• cooking spray
• oil
• italian seasoning
• rosemary
• black pepper
• salt

Instructions

1. 1 Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2 to 6 hours.
2. 2 Preheat oven to 450 degrees F (230 degrees C). Spray the inside of an 8-inch metal pie pan.
3. 3 Skim foam from the top of chickpea-water mixture. Add oil, Italian seasoning, and rosemary and stir until combined. Pour mixture into the prepared pan; sprinkle black pepper and salt over the top.
4. 4 Bake in the preheated oven until edges begin to brown, about 15 minutes. Remove bread from pan and cut into wedges.

By sueb

Ingredients

• ✓ chickpea flour
• olive oil
• onion
• butternut squash
• curry powder
• cumin
• salt
• black pepper
• egg
• corn flour
• olive oil
• sour cream
• pumpkin seed

Instructions

1. 1 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool.
2. 2 Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions.
3. 3 Heat 2 tablespoons olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture.
4. 4 Top with sour cream and pumpkin seeds before serving.

By John Mitzewich

Ingredients

• ✓ chickpea flour
• green banana
• rice flour
• turmeric
• chili powder
• baking soda
• salt
• water
• oil

Instructions

1. 1 Peel bananas and cut into thin slices. Soak in a bowl of salted water for 5 to 10 minutes.
2. 2 Meanwhile, mix chickpea flour, rice flour, turmeric, chili powder, salt, and baking soda in a bowl. Add enough water to moisten the mixture; the batter should be neither too thick nor too runny in consistency. Keep stirring the batter to prevent lumps.
3. 3 Heat a generous amount of oil in a frying pan over medium-high heat.
4. 4 Drain banana slices and pat dry with paper towels. Dip in batter and place in the hot oil. Fry in batches until golden brown, 2 to 3 minutes per side.

By Allrecipes Member

Ingredients

• ✓ chickpea flour
• okra
• ginger
• lemon juice
• red chile powder
• turmeric
• asafoetida powder
• carom seed
• salt
• oil
• chaat masala

Instructions

1. 1 Cut each okra pod vertically into 4 long pieces. Place in a bowl with chickpea flour, ginger paste, lemon juice, chile powder, turmeric, asafetida, carom seeds, and salt; toss to coat.
2. 2 Heat 2 inches oil in a deep saucepan over medium heat. Lower okra carefully into the hot oil in batches. Fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining okra.
3. 3 Serve sprinkled with chaat masala.

By Rhinusmita

Ingredients

• ✓ chickpea flour
• garlic
• salt
• coriander
• turmeric
• chili powder
• garam masala
• water
• oil
• cauliflower
• onion

Instructions

1. 1 Sift chickpea flour into a medium bowl; mix in garlic, salt, coriander, turmeric, chili powder, and garam masala. Make a well in the center; gradually pour water into the well and mix to form a thick, smooth batter.
2. 2 Heat oil in a large heavy saucepan over medium-high heat to 375 degrees F (190 degrees C).
3. 3 While the oil is heating, dip cauliflower florets and onion rings in batter to coat.
4. 4 Working in small batches, fry battered vegetables in hot oil until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

By veggigoddess

Ingredients

• ✓ chickpea flour
• red bell pepper
• curry leaf
• chicken
• ginger garlic paste
• turmeric
• paprika
• water
• coconut milk powder
• water
• spaghetti
• green chile pepper
• cilantro
• lemon

Instructions

1. 1 Heat a small skillet over medium heat. Add the chickpea flour and cook, stirring frequently, until the flour darkens slightly and smells fragrant, about five minutes. Remove the pan from the heat and pour the toasted chickpea flour into a bowl to cool.
2. 2 Heat a nonstick skillet over medium-high heat. Add the red bell peppers and curry leaves and cook for 2 minutes, stirring constantly. Mix in the cubed chicken and cook, stirring frequently, until no longer pink, about 5 minutes. Stir in the ginger-garlic paste and fry for 30 seconds.
3. 3 Combine the turmeric, cayenne pepper, and chickpea flour. Sprinkle the spice mixture over the chicken mixture and cook, stirring constantly, for 2 minutes. Pour in 1/4 cup of water to prevent the spices from sticking to the bottom of the pan. Dissolve the coconut powder in 1 cup of water. Pour it over the chicken mixture and reduce the heat to low. Stir the mixture occasionally while you prepare the pasta.
4. 4 Fill a large pot with well-salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
5. 5 Transfer the hot spaghetti to a serving bowl and pour the chicken mixture over the pasta. Garnish with sliced green chilies, cilantro, and lemon slices.

By Celestial

Ingredients

• ✓ chickpea flour
• chickpea
• cilantro
• flat-leaf parsley
• red onion
• garlic
• coriander
• cumin
• sriracha sauce
• salt
• black pepper
• baking powder
• baking soda
• cooking spray

Instructions

1. 1 Soak chickpeas in a large amount of cool water for 24 hours. Rub the soaked chickpeas with your fingers to help loosen and remove skins. Rinse and drain well. Spread chickpeas on a large clean dish towel to dry.
2. 2 Blend chickpeas, cilantro, parsley, onion, and garlic in a food processor until a rough paste forms. Transfer mixture to a large bowl. Add chickpea flour, coriander, cumin, Sriracha, salt, and pepper and mix well. Cover bowl and let mixture rest for 1 hour.
3. 3 Preheat an air fryer to 375 degrees F (190 degrees C).
4. 4 Add baking powder and baking soda to the chickpea mixture. Mix using your hands until just combined. Form 15 equal-sized balls and press slightly to form patties. Spray falafel patties with cooking spray.
5. 5 Place 7 falafel patties in the preheated air fryer and cook for 10 minutes. Transfer cooked falafel to a plate and repeat with remaining 8 falafel, cooking for 10 to 12 minutes.

By Buckwheat Queen

Ingredients

• ✓ chickpea flour
• olive oil
• onion
• chili powder
• turmeric
• coriander
• cumin
• ginger
• cumin
• coriander
• salt
• tomato puree
• water
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
2. 2 Cook the onions: Heat oil in a skillet over medium heat. Add onions; cook and stir until translucent, 6 to 8 minutes. Mix in chili powder, then stir in turmeric, coriander, cumin, and ginger until well combined. Remove from the heat.
3. 3 Make the batter: Mix chickpea flour, cumin, coriander, and salt together in a bowl until well combined. Mix in onions and tomato purée, then add a little water until mixture is wet and easy to stir.
4. 4 Drizzle 1 teaspoon olive oil onto the prepared baking sheet. Place 2 tablespoons onion mixture onto the baking sheet for each bhaji; flatten slightly with the back of a spoon.
5. 5 Bake in the preheated oven for 20 to 25 minutes. Drizzle remaining oil over the bhajis and continue baking until golden brown, about 25 more minutes.

By honeyandspice

Ingredients

• ✓ chickpea flour
• water
• yogurt
• green chile pepper
• ginger root
• white sugar
• turmeric
• salt
• vegetable oil
• ghee
• red chile pepper
• curry leaf
• cumin seed
• mustard seed
• asafoetida powder
• cilantro leaves

Instructions

1. 1 Mix together water, yogurt, and chickpea flour in a large saucepan until smooth; add green chile peppers, ginger, sugar, turmeric, and salt. Bring to a boil, then immediately reduce heat to low and simmer for 5 to 10 minutes.
2. 2 Make tadka: Heat together oil and ghee in a small skillet over medium heat. Fry dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in hot oil-ghee mixture until seeds splutter.
3. 3 Stir tadka into yogurt mixture in the saucepan. Mix in cilantro and serve hot.

By SUSMITA

Ingredients

• ✓ chickpea flour
• white pepper
• turmeric
• sage
• garlic and onion seasoning
• flat-leaf parsley
• nutritional yeast
• red lentil flour
• chickpea
• spinach
• water
• pea
• corn
• red bell pepper
• carrot
• onion
• vegetable broth

Instructions

1. 1 Heat vegetable broth in a skillet over medium heat; add diced onion, carrots, and bell pepper until softened, about 5 minutes. Stir occasionally. Add corn and peas. Cook until the corn and peas are warmed through, 3 to 5 minutes. Add water if needed to keep it from burning. Set aside to cool.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
3. 3 Squeeze cooked spinach to drain. Pulse chickpeas and drained spinach together in the bowl of a food processor 3 times. Add red lentil flour, chickpea flour, yeast, parsley, seasoning, sage, turmeric, and white pepper. Pulse another 3 times. Add the cooked vegetable mixture to the food processor. Pulse 5 more times. The final result should leave the chickpeas coarse and the vegetables and herbs chunky with visible pieces of bell pepper, corn kernels, and peas.
4. 4 Mix dough by hand to ensure all the seasoning, flours, and vegetables are fully incorporated. The dough should be sticky, not dry. Add a bit of chickpea liquid if necessary. Let rest for 10 minutes.
5. 5 Scoop out dough to make 30 balls, arranging them on the prepared baking sheet with about an inch separation.
6. 6 Bake in the preheated oven until browned, 25 to 30 minutes. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ chickpea flour
• cilantro
• salt
• white sugar
• water
• potato
• red pepper
• coriander
• cumin
• tomato
• turmeric
• ginger
• onion
• asafoetida powder
• red chile pepper
• fennel seed
• mustard seed
• cumin seed
• peanut oil

Instructions

1. 1 Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture. Add the onion, ginger, and turmeric; cook and stir for a few minutes. Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red pepper over the mixture.
2. 2 Fold the potatoes into the mixture until coated. Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes. The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it. Garnish with the cilantro to serve.

By SUSMITA

Ingredients

• ✓ chickpea flour
• olive oil
• chile powder
• black pepper
• paprika
• salt
• cumin
• greek seasoning
• lemon zest
• lemon juice
• egg
• chickpea
• garlic
• green onion
• parsley
• jalapeno pepper
• dill
• mint
• lemon zest
• sugar
• garlic powder
• lemon juice
• cucumber
• greek yogurt

Instructions

1. 1 Stir yogurt, cucumber, lemon juice, garlic powder, sugar, lemon zest, mint, and dill together in a bowl. Adjust seasonings to taste and refrigerate tzatziki until ready to serve with falafel.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Combine jalapeno peppers, parsley, green onions, and garlic in a food processor. Pulse until finely chopped and fully blended. Scrape mixture down and add chickpeas. Pulse several times until just blended and chickpeas are broken up, but texture is still rough; do not overblend. Transfer mixture to a large bowl.
4. 4 Add eggs, lemon juice, lemon zest, Greek seasoning, cumin, 1/2 tablespoon salt, paprika, pepper, and chili powder to the chickpea mixture. Stir with a spatula until fully incorporated. Add chickpea flour a few tablespoons at a time and stir; the final mixture should be wet, but not falling apart when handled. Place bowl in the freezer, uncovered, to firm up mixture, 10 to 15 minutes.
5. 5 Line a rimmed baking sheet with parchment paper and brush with some olive oil.
6. 6 Remove chickpea mixture from freezer and form into 20 to 24 small balls and place on the prepared baking sheet. Brush falafel with remaining olive oil and sprinkle with remaining salt.
7. 7 Bake in the preheated oven until falafel are dry and slightly darker brown in color, about 45 minutes. Turn on the broiler and continue baking until tops are crisp, 5 to 7 minutes. Serve with tzatziki.

By Bradley Wiles

Ingredients

• ✓ chickpea flour
• lemon
• curry powder
• fish sauce
• green onion
• fried rice noodle
• cilantro
• egg
• coconut milk
• cayenne pepper
• turmeric
• paprika
• onion
• vegetable oil
• chicken broth
• black pepper
• salt
• chicken thigh
• water
• rice noodle
• water
• garlic
• ginger root
• onion

Instructions

1. 1 Place 1/2 chopped onion, ginger, garlic, and 1/4 cup water into a blender and purée until smooth. Soak rice noodles in a bowl of lukewarm water for about 30 minutes.
2. 2 Season chicken lightly with salt and black pepper. Set aside. Whisk 1 cup of chicken broth into chickpea flour.
3. 3 Heat vegetable oil in a skillet over medium-high heat. Add chicken and cook, stirring frequently, until lightly browned. Remove with a slotted spoon and set aside.
4. 4 Reduce heat to medium and add 1 1/2 sliced onions to the pan. Cook until onion is translucent, about 5 minutes. Reduce heat to medium-low and continue cooking until onion is dark brown, 15 to 20 minutes more. Stir in paprika, turmeric, and cayenne pepper.
5. 5 Combine chicken and accumulated juices, browned onions, onion-ginger purée, and the remaining 2 cups of chicken broth in a medium stockpot. Add chickpea flour-broth mixture, stirring quickly so flour doesn't clump.
6. 6 Bring the pot to a boil; reduce the heat to low and simmer, uncovered, for 15 minutes.
7. 7 Stir in coconut milk and cook until just heated through. Divide rice noodles among 5 large soup bowls. Ladle soup over rice noodles and garnish with eggs, cilantro, fried noodles, green onion, fish sauce, curry powder, and lemon wedges.

By Bryan Correia

Ingredients

• ✓ chickpea flour
• rolled oat
• cornmeal
• cinnamon
• baking powder
• water

Instructions

1. 1 Stir the garbanzo bean flour, oats, cornmeal, cinnamon, and baking powder together in a mixing bowl until evenly blended. Stir in the water until only small lumps remain.
2. 2 Heat a lightly oiled griddle over medium-high heat until a drop of water skitters across the surface. Drop batter by large spoonfuls onto the griddle, and cook until the edges are dry. Flip, and cook until browned on the other side, about 3 minutes per side. Repeat with remaining batter.

By sueb

Ingredients

• ✓ chickpea flour
• coconut milk
• soy milk
• cornstarch
• bread
• olive oil

Instructions

1. 1 Empty coconut milk into a medium bowl. Whisk until well emulsified. Add soy milk, garbanzo bean flour, and cornstarch and stir until the ingredients have blended together. Empty the mixture into a glass baking dish large enough for all of the bread pieces to fit.
2. 2 Dunk the bread in the mixture, making sure all pieces are well covered with the mixture. Cover with plastic wrap and place into the refrigerator, 8 hours to overnight.
3. 3 Heat 2 tablespoons olive oil in a large, flat saute pan or griddle over medium heat for 2 to 3 minutes. Add slices of French toast, working in batches if needed, and cook until golden brown, about 10 minutes. Flip and cook the other side for 10 minutes more. Increase heat to medium-high and flip again; cook until nicely browned, about 5 minutes more per side.

By erinwyso

Ingredients

• ✓ chickpea flour
• cheddar cheese
• monterey jack cheese
• butter
• paprika
• kosher salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Put Cheddar-Monterey Jack cheese in a bowl; add butter. Cover bowl and let sit until warmed to room temperature.
3. 3 Combine flour and paprika together in a separate bowl.
4. 4 Mix cheese and butter together using your hands. Slowly add flour mixture to cheese-butter mixture until dough holds together in a ball. Roll dough onto a work surface, about 1/8-inch thick. Cut dough into cracker shapes using cookie cutters or a knife; sprinkle salt over dough. Arrange dough pieces on a baking sheet.
5. 5 Bake in the preheated oven until crackers are crisp, 15 to 18 minutes.

By Chef Sprocket

Ingredients

• ✓ chickpea flour
• clarified butter
• white sugar
• pistachio nut
• cashew

Instructions

1. 1 Stir the chickpea flour and clarified butter together in a saucepan over medium-low heat until the mixture smells toasty, about 10 minutes. Set aside until cool enough to handle.
2. 2 Stir in the sugar, pistachios, and cashews until evenly mixed. Form the mixture into small balls the size of large cherries. Use some pressure when forming the balls so they don't come apart.

By Chantal Perez

Ingredients

• ✓ chickpea flour
• water
• olive oil
• oregano
• black pepper
• cayenne pepper
• kala namak
• onion
• carrot
• red bell pepper
• zucchini
• radicchio
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix chickpea flour and water with a fork until there are no lumps. Add 2 tablespoons olive oil and mix until combined. Add oregano, pepper, cayenne, and black salt; mix well and set aside.
3. 3 Heat 1 tablespoon olive oil in an oven-proof, nonstick skillet over medium-high heat. Add onion, carrot, and red bell pepper. Cook and stir until onion is translucent and carrot and bell pepper have begun to soften, about 5 minutes.
4. 4 Add 1 tablespoon oil and reduce heat to medium. Add zucchini; cook and stir until softened and browned on both sides, 2 to 3 minutes. Make sure zucchini is evenly distributed in a single layer. Sprinkle radicchio evenly on top. Cover and cook until radicchio begins to wilt, about 1 minute. Do not stir vegetables during this time.
5. 5 Give the chickpea mixture a stir and evenly pour into the skillet in a circular motion, starting in the middle and moving outwards over the vegetables. Cook over medium heat until edges begin to firm, 3 to 5 minutes.
6. 6 Transfer skillet to the preheated oven. Cook until top is firm and edges begin to pull away from the sides, about 20 minutes. Turn on broiler and broil omelette until browned, about 2 minutes.
7. 7 Remove from the oven and let sit, uncovered, for about 1 minute. Loosen edges with a rubber scraper or spatula. Place a large plate over the skillet and invert omelette onto the plate. Allow to cool for 2 to 3 minutes before sprinkling parsley on top. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ chickpea flour
• brown sugar
• butter
• peanut butter
• egg
• vanilla extract
• cornstarch
• baking powder
• salt
• chocolate
• oat
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Beat brown sugar, butter, peanut butter, egg, and vanilla extract together in a bowl.
3. 3 Whisk chickpea flour, cornstarch, baking powder, and salt together in a bowl. Stir flour mixture into peanut butter mixture. Stir chocolate, oats, and walnuts into peanut butter mixture until dough is evenly combined. Cover the bowl with plastic wrap and refrigerate dough until chilled, about 15 minutes.
4. 4 Form dough into tablespoon-sized balls and place 2-inches apart on prepared baking sheet.
5. 5 Bake in the preheated oven until brown, about 12 minutes. Let cool on baking sheet for 3 to 5 minutes; transfer to a wire rack to cool completely.

By Robin Stauffer

Ingredients

• ✓ chickpea flour
• butter
• brown sugar
• egg
• peanut butter
• vanilla extract
• cornstarch
• baking powder
• salt
• chocolate
• rolled oat
• mixed nut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease 2 baking sheets.
2. 2 Beat butter, brown sugar, egg, peanut butter, and vanilla extract together in a bowl until smooth. Mix chickpea flour, cornstarch, baking powder, and salt in a separate bowl; add to butter mixture and mix thoroughly into a cookie dough. Fold chocolate, oats, and nuts into the dough.
3. 3 Chill dough in refrigerator for at least 15 minutes.
4. 4 Roll cookie dough into heaping tablespoon-sized balls and arrange on the prepared baking sheets.
5. 5 Bake in preheated oven until golden brown, 10 to 13 minutes. Let cookies cool on baking rack for 2 to 3 minutes before removing to a wire rack to cool completely.

By Robin Stauffer

Ingredients

• ✓ chickpea flour
• milk
• water
• cardamom
• ghee
• sugar

Instructions

1. 1 Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.
2. 2 Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.

By SUSMITA

Ingredients

• ✓ chickpea flour
• all-purpose flour
• sugar
• lemon zest
• cardamom
• nutmeg
• baking soda
• salt
• soy milk
• water
• lemon juice
• egg substitute
• water
• white sugar
• fruit pectin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Set out 8 (4 inch) ramekins on a baking tray.
2. 2 In a large bowl, stir together the all-purpose flour, chick pea flour, 1 cup sugar, lemon zest, cardamom, nutmeg, baking soda, and salt. Combine the soy milk, water and lemon juice; stir into the dry ingredients until well blended.
3. 3 In a separate large bowl, stir together the egg substitute and 1/4 cup water. Whip with an electric mixer until foamy. Gradually mix in the sugar and fruit pectin while whipping until thick. Fold the egg substitute mixture into the batter, and fill ramekins about 3/4 full with the batter.
4. 4 Bake for 35 to 40 minutes in the preheated oven, or until set and golden.

By gurtess smyrnakins

Ingredients

• ✓ chickpea flour
• vegetable oil
• salt
• cayenne pepper
• cumin seed
• baking powder
• water
• potato

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Whisk gram flour, salt, cayenne pepper, cumin seeds, and baking powder together in a bowl. Stir lukewarm water into flour mixture, 1/2 cup at a time, until batter has a thick pancake-batter consistency.
3. 3 Dip potato slices in batter until well-coated.
4. 4 Working in batches, cook coated potatoes in hot oil, turning once, until golden and crispy, 2 to 4 minutes. Transfer potatoes to a paper-towel lined plate to drain.

By DarkAngel

Ingredients

• ✓ chickpea flour
• garlic
• sugar
• apple cider vinegar
• olive oil
• egg
• active dry yeast
• water
• sugar
• salt
• oregano
• italian seasoning
• xanthan gum
• baking powder
• parmesan cheese
• tapioca starch
• cornstarch
• all purpose baking flour

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 15-inch pizza pan with cooking spray.
2. 2 Stir all-purpose baking flour, garbanzo bean flour, cornstarch, tapioca starch, Parmesan cheese, baking powder, xanthan gum, Italian seasoning, oregano, and salt together in a bowl; set aside.
3. 3 Dissolve 1 teaspoon of white sugar in lukewarm water in a small bowl. Sprinkle yeast over top, and set aside until foamy, 3 to 5 minutes.
4. 4 Beat egg in a separate bowl with olive oil, vinegar, 1 teaspoon sugar, and garlic until smooth. Whisk yeast mixture into egg mixture and stir in flour mixture until no dry lumps remain. Press dough into prepared pan, leaving outer edge slightly thicker than the center.
5. 5 Cook in preheated oven until dough has risen and slightly firmed, 10 to 12 minutes.
6. 6 Once topped with your favorite toppings, continue baking at 425 degrees F (220 degrees C) until the crust is golden brown, 20 to 30 minutes. Remove pizza from pan and cook directly on the oven rack for 5 minutes to crisp crust, if desired.

By Lisa

Ingredients

• ✓ chickpea flour
• egg
• coconut sugar
• coconut oil
• applesauce
• cane sugar
• vanilla extract
• baking soda
• baking powder
• cinnamon
• salt
• all-purpose flour
• zucchini
• pecan
• raspberry

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf plans with coconut oil and sprinkle with gluten-free flour.
2. 2 Beat eggs in a large bowl; stir in coconut sugar, coconut oil, applesauce, cane sugar, vanilla extract, baking soda, baking powder, Ceylon cinnamon, and Himalayan salt. Mix in gluten-free flour and chickpea flour, 1 cup at a time; stir until mixed well. Fold in zucchini, pecans, and raspberries. Pour batter into the prepared loaf pans.
3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/4 hours.

By LuvShelties

Ingredients

• ✓ chickpea flour
• egg
• egg white
• apple cider vinegar
• canola oil
• honey
• skim milk
• salt
• xanthan gum
• tapioca flour
• millet flour
• rice flour
• brown rice flour
• active dry yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
2. 2 When bread is finished, let cool for 10 to 15 minutes before removing from pan.

By Alison