Chickpea Flour

A protein-rich, gluten-free flour foundational to Indian and Mediterranean cooking.

Also known as: besan, gram flour, garbanzo bean flour

Overview

Chickpea flour (known as besan in Hindi, gram flour in British English) is milled from dried chickpeas and is one of the most important flours in Indian, Mediterranean, and Middle Eastern cooking. It is naturally high in protein, gluten-free, and has a distinctive nutty, slightly earthy flavor.

It forms the batter for Indian pakoras and bhajis, the base of Italian farinata and French socca (chickpea flatbreads), and is used as a binding agent in vegetarian cooking. In gluten-free baking, it adds structure and protein that other GF flours lack.

Culinary Uses

Mixed into batter for pakoras, bhajis, and onion fritters.
Poured into pans and baked or griddled for socca, farinata, and chilla (savory crepes).
Used as a thickener for sauces and gravies in Rajasthani and Sindhi cuisine.
Blended into gluten-free flour mixes for structure and protein.

Flavor Profile

Nutty, earthy, and slightly bitter when raw; cooking mellows the bitterness and brings out a pleasant, savory depth.
Toasted chickpea flour (sattu) has a roasted, malty character used in drinks and sweets.
It browns beautifully, creating crispy, golden batters and crusts.

Storage

Store in an airtight container in a cool, dry pantry for up to 6 months.
Refrigerate or freeze for up to a year — the natural oils can go rancid in warm storage.
The flour settles and compacts — stir or sift before measuring.

Preparation

For pakora batter, mix with water, salt, and spices to a thick coating consistency — do not overmix.
For socca/farinata, whisk with water, olive oil, and salt, then let rest for at least 30 minutes before baking.
In Rajasthani kadhi, whisk besan into yogurt gradually to prevent lumps, then simmer.

Nutrition

Chickpea flour is significantly higher in protein and fiber than wheat flour, with a lower glycemic index.

It is a good source of folate, iron, and B vitamins.

Protein

About 22g per 100g — nearly double that of wheat flour.

Folate

Important for cell division; chickpea flour is a rich source.

Iron

A meaningful plant-based iron source.

Dietary fiber

About 10g per 100g — significantly more than white wheat flour.

Dietary Considerations

Naturally gluten-free, vegan, and dairy-free.
A legume product — avoid if allergic to chickpeas or other legumes.
Lower glycemic index than wheat flour, making it a better choice for blood sugar management.

Nutrition information is educational and approximate; it varies by variety, portion, and preparation, and is not a substitute for professional dietary advice.

Common Pairings

Onion, chili, and spices in pakora batterOlive oil and rosemary in socca/farinataYogurt, cumin, and curry leaves in Rajasthani kadhiJaggery and ghee in Indian sweets

Recipes with Chickpea Flour

Pakistani 0

Pakistani Seekh Kebab

Smoky, spiced ground beef kebabs shaped onto skewers and char-grilled until juicy, seasoned with fresh herbs, green chili, and warm spices for a beloved Pakistani grill classic.

45minMedium4 servings