Chickpea & Gram Flour
Chickpea & Gram Flour
Chickpea flour and gram flour are often used interchangeably – both as terms and as an ingredient. Read our ultimate guide to flour here.
Chickpea flour, though, is ground from white chickpeas, whereas gram flour is ground from chana dal - split brown chickpeas.
Gram flour is finer and smoother, where chickpea flour is coarser and has a slightly more pronounced flavour.
Both flours are versatile and nutritious ingredients used in a variety of culinary traditions, particularly in South Asia, the Mediterranean, and North Africa. It is derived from ground chickpeas, and its history dates back centuries.
Both flours are prized for their high protein content, making them a valuable ingredient for those seeking plant-based sources of protein. They are also naturally gluten-free, making them an ideal choice for those with dietary restrictions.
In the Indian kitchen, gram flour is used for pakoras, where vegetables are coated in a chickpea flour batter and deep-fried to a crispy golden brown, and besan chilla, a type of vegetable pancake.
In Mediterranean cuisine, chickpea flour is employed to make farinata in Italy and socca in France, which are also savoury, pancake-like creations. These dishes are naturally vegan and gluten-free, and they're often seasoned with olive oil, herbs, and spices.