Of all the bean flours, chickpea flour used extensively in Middle Eastern cooking, has gain popularity in United States as a gluten free alternative four.
It is also used extensively in Greek baking, especially in Crete where bread called eptazymo is made from ground toasted chickpeas.
In Indian subcontinent, chickpea flour is very popular. It has a big market and there is more consumer choice.
Chickpea can be made into dough, extruded into different shapes and deep fries. These products are served as snacks in canteens, restaurants and fast food centers.
Chickpea flour is enticingly sweet, flavorful flour ground from lightly toasted green chickpeas.
Chickpea seeds are considered to be nutritionally important protein source. A 15-20% addition of whole chickpea flour to wheat flour produced acceptable breads with improved nutritional composition.
Chickpea flour
