Relish the crunch that chickpea flour lends to fusion prawn toasts with apple relish, parmesan crackers, and potato and pea fritters
There are lots of (very virtuous) reasons to love chickpea flour, AKA gram flour, Bengal gram, and besan flour – to mention just a few, it’s higher in protein than other flours, packed with fibre, rich in minerals and vitamins, and naturally gluten-free. However, the reason I keep it so close to hand in the kitchen is rather less righteous: I just love its nutty, earthy, slightly “bean-y” taste. I use it to thicken soups and warm yoghurt sauces, to make quick flatbreads – Italian farinata or French socca, for instance – and thick savoury pancakes. And it makes for a really distinctive batter, fritter or cracker, as today’s recipes hope to show.
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