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| − | {{ingredient}} | [[Cookbook:Flour|Flour]] | + | {{wikipedia::Chickpea Flour|Chickpea Flour}} |
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| − | '''Chickpea flour''' is a type of [[Cookbook:Flour|flour]] made by milling [[Cookbook:Chickpea|chickpeas]]. There are two main types of chickpeas, thus producing two main types of chickpea flour – and some controversy over whether they are interchangeable or not.
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| − | Cuisines of [[Cookbook:Cuisine of the Mediterranean|the Mediterranean]] and the [[Cookbook:Middle Eastern cuisines|Middle East]] use flour made from the large, white chickpeas (''European chickpeas''). Here are some recipes using this flour:
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| − | * [[Cookbook:Calentita|Calentita]]
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| − | * [[Cookbook:Panissa|Panissa]]
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| − | * [[Cookbook:Socca|Socca]]
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| − | Cuisines of [[Cookbook:South Asian cuisines|South Asia]] use flour made from the small, brown chickpeas (''Chana'', or ''Bengal gram''). This flour is called '''besan''', or '''gram flour'''. Here are some recipes using this flour:
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| − | * [[Cookbook:Bonda|Bonda]]
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| − | * [[Cookbook:Mirchi bhajji|Mirchi bhajji]]
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| − | * [[Cookbook:Pakoda|Pakoda]]
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| − | [[Category:Flour|{{PAGENAME}}]]
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| − | {{Wikipedia|Gram flour}}
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