scrambled chickpea flour

2 servings — 15 minutes

An ingredient that is important in our galley, is chickpea flour, also known as garbanzo flour, gram flour and besan flour. It is not an essential ingredient, but we really love it. It helps to give our meals variety, plus it has a long shelf life due to the low-moisture and low-fat content.

Chickpea flour has a texture and taste that is ideal for savoury pancakes or faux-omelettes. As this recipe suggests, it also makes a very good alternative to scrambled tofu.


You can add extra flavorings, like chili pepper flakes, curry powder, cumin, smoked paprika or liquid smoke for an extra kick.


I like to eat scrambled chickpea flour with a side of sliced avocado, topped with a drizzle of sambal oelek or sriracha. Sometimes when we make meal salads, we add it for bulk. Another meal we enjoy with this recipe is a sort of ovenless deconstructed shepherd's pie (Quebec-style), we eat it with mashed potatoes, corn and sambal oelek.

You can also make this with cooked chickpeas by smashing them with a fork and mixing them up with nutritional yeast, salt and other flavorings.

scrambled chickpea flour

chickpea flour40 g
nutritional yeast15 g
tahini15 g
salt1.25 g
water160 ml