Chickpea and fava bean flour

Chickpea and Fava Bean Flour

Chickpea and fava bean flour is a fine powder obtained by grinding dried chickpeas and fava beans, two highly nutritious legumes traditional in various cuisines around the world. It is a versatile ingredient widely used in savory recipes, especially in preparations such as flatbreads, gluten-free breads, croquettes, and fried or baked dishes.

Origin: Both the chickpea (Cicer arietinum) and the fava bean (Vicia faba) are legumes with ancient origins. The chickpea has its roots in the Middle East and the Mediterranean area, having been a staple food for thousands of years. The fava bean is native to the Mediterranean region and much of Europe, also cultivated since antiquity.

Properties: This flour stands out for its high content of plant-based proteins, dietary fiber, B vitamins, and minerals such as iron, magnesium, and phosphorus. Furthermore, it is gluten-free, making it an excellent choice for people with celiac disease or gluten intolerance. Its flavor is slightly sweet and earthy, adding a distinctive touch to culinary preparations. It is also rich in complex carbohydrates that provide sustained energy.

Synonyms in Latin America: In different Latin American countries, this flour may be found under names such as besan flour (especially in contexts where chickpea flour predominates), chickpea flour, fava bean flour, or simply legume flour. In some places, the mixture of both legumes in flour form may also be called chickpea and fava bean flour or mixed legume flour.

Ideal for preparing gluten-free dishes and enriching recipes with plant-based protein, chickpea and fava bean flour is an essential ingredient for those seeking healthy and tasty alternatives in the kitchen.