Chickpea Flour Aroma: Tricks To Disguise The Smell

Chickpea flour, also known as garbanzo bean, gram flour, or besan, is a staple in Indian, Pakistani, and Bangladeshi cuisines. It is made from dried chickpeas and has a nutty and buttery taste. While it is commonly used to make sweets and fried snacks, some people may want to camouflage its aroma. This can be done by using chickpea flour in combination with other ingredients such as water, olive oil, and salt to make flatbreads, pancakes, or fritters. Additionally, it can be used as a binding agent in veggie burgers and fritters, or as a thickening agent in soups and sauces.

Use it in a thick batter

Chickpea flour is a versatile ingredient that can be used in a variety of dishes, from breakfast flatbreads to thick vegetable pancakes. If you're looking to camouflage the aroma of chickpea flour, using it in a thick batter is a great option. Here are some tips and tricks to achieve that:

• Thick batters usually involve a combination of chickpea flour, water, and a pinch of salt. You can adjust the consistency by adding more water if needed. This basic batter can be used as a blank canvas for a variety of dishes.
• For a more savoury profile, consider adding spices such as cumin, coriander, black pepper, and garlic powder to the batter. These spices will not only enhance the flavour but also help mask the aroma of the chickpea flour.
• If you're making a thick batter for fritters or vegetable pakoras, the addition of spices can be a game-changer. Cumin and coriander add an earthy tone, while garlic powder provides a savoury kick.
• Another way to camouflage the aroma is to incorporate strongly flavoured ingredients into your batter. For example, if you're making onion rings, the strong flavour of the onion can help balance out the chickpea flour aroma.
• Don't be afraid to experiment with different ingredients and spices to find a combination that suits your taste preferences. You can also try adding a small amount of yogurt or olive oil to the batter for a subtle twist.
• Keep in mind that the cooking process also affects the aroma. Frying or roasting the batter can help reduce the raw smell and taste associated with chickpea flour.
• Additionally, ensure that your chickpea flour is fresh. Older flour is more likely to develop "off" flavours, so it's best to use it within 3-6 months of purchasing.

By following these suggestions, you can effectively camouflage the aroma of chickpea flour in a thick batter while still enjoying its nutritional benefits and versatility.

Mask it with spices

Chickpea flour, also known as gram flour, garbanzo bean flour, or besan, is a staple in Indian, Pakistani, and Bangladeshi cuisines. It is also used in parts of Southern Europe, such as Italy and France, where it is often made into flatbreads, pancakes, and snacks.

Chickpea flour has a distinct nutty aroma and flavour, which some people may find unpleasant or too strong. If you are looking to mask the aroma of chickpea flour, one effective method is to use spices. Here are some tips and recipes to help you camouflage the aroma of chickpea flour with spices:

Dry Roasting

One way to reduce the bitter raw taste of chickpea flour and enhance its nutty flavour is to dry roast it before use. Place the flour in a pan over the stove and stir it continuously with a spatula for about 5 minutes. You will know it's ready when you start to smell the nutty aroma. This technique is commonly used in Indian cuisine and can be a great base for building more complex spice blends.

Spicy Chickpea Flatbreads

Chickpea flour can be used to make delicious and nutritious flatbreads with a variety of spices. Here is a simple recipe:

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• Pinch of salt
• Spices of your choice (such as cumin, coriander, turmeric, chili powder, or garam masala)

Instructions:

• Whisk together the chickpea flour, water, salt, and your chosen spices until you have a smooth batter.
• Heat a pan on medium heat and pour the batter onto the pan, forming a thin pancake.
• Cook the flatbread for a few minutes on each side until golden brown and slightly crispy.
• Serve with your favourite toppings or as a side dish.

Chickpea Veggie Fritters

Chickpea flour is a great binding agent for fritters, and the addition of spices can help mask its strong aroma. Here is a basic recipe that you can customise with your favourite vegetables and spices:

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 1 cup chopped vegetables (such as broccoli, cauliflower, onion, mushrooms, or bell peppers)
• 1 teaspoon of your favourite spice blend (such as curry powder, garam masala, or a customised blend)
• Salt and pepper to taste
• Oil for frying

Instructions:

• In a large bowl, mix together the chickpea flour, water, and spices until a thin batter forms.
• Add the chopped vegetables to the batter and stir to combine.
• Heat oil in a pan on medium-high heat.
• Carefully drop spoonfuls of the batter into the hot oil and fry the fritters for 3-4 minutes, or until golden brown and cooked through.
• Remove the fritters from the oil and place them on a paper towel-lined plate to absorb any excess oil.
• Serve the fritters hot with your favourite dipping sauce.

Spiced Chickpea Crepes

Chickpea flour can also be used to make savoury crepes, which are perfect for wrapping around your favourite fillings. Here is a basic recipe:

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• Pinch of salt
• 1 teaspoon of your favourite spice blend (such as Italian herbs, curry powder, or a custom blend)

Instructions:

• Whisk together the chickpea flour, water, salt, and spices until you have a smooth, thin batter.
• Heat a non-stick pan on medium heat and pour a small amount of batter onto the pan, swirling it to form a thin crepe.
• Cook the crepe for a few minutes on each side until slightly golden and cooked through.
• Repeat with the remaining batter.
• Fill the crepes with your favourite savoury fillings, such as sautéed vegetables, cheese, or meat.

Chickpea Flour in Savoury Dishes

Chickpea flour can be used as a thickening agent in soups, curries, and sauces. When combined with spices, it can add a subtle savoury note to your dish without overwhelming the other flavours. Try adding a teaspoon or two of chickpea flour to your next soup or curry, along with a blend of spices like cumin, coriander, or turmeric. This will help to mask the aroma of the chickpea flour while adding depth of flavour to your dish.

Try adding dairy

Dairy products can be a great way to balance the aroma of chickpea flour. Here are some ideas to get you started:

Yogurt

Chickpea flour can be used to make flatbreads, wraps, and pancakes. Adding a bit of yogurt to your batter can not only help with binding but also add a tangy flavour that complements the nuttiness of the chickpea flour. For a simple chickpea flour flatbread, whisk together equal parts chickpea flour and water with a pinch of salt. Then, simply cook it like a crêpe. You can whisk in a bit of yogurt or olive oil for extra flavour and moisture.

Butter

Chickpea flour flatbreads or pancakes can be a delicious substitute for bread or tortillas. Try spreading some butter on your freshly cooked flatbread and topping it with cheese and ham, or your favourite sweet toppings like jam or honey.

Milk

Chickpea flour is a fantastic egg substitute in baking. It has a natural eggy flavour and texture, making it perfect for vegan French toast or crêpes. Simply substitute chickpea flour and cornstarch for a gluten-free flour alternative in your favourite French toast recipe. Serve with fresh berries and maple syrup for a delicious breakfast. You can also use non-dairy milk for a fully vegan dish.

Cheese

Chickpea flatbreads are incredibly versatile and can be topped with almost anything. Try loading yours up with vegetables and a generous sprinkling of Parmesan cheese for a feel-good dinner. You could also serve freshly baked chickpea flatbread with a selection of cheeses and cured olives as an appetiser.

Cream

Chickpea flour can be used to make a vegan carbonara sauce with a creamy texture and an eggy flavour. This simple recipe is ready in just 15 minutes and is a great way to enjoy a classic Italian dish with a plant-based twist.

Make a thin, crispy flatbread

To camouflage the aroma of chickpea flour, you can try making a thin, crispy flatbread. Socca, a traditional dish from Nice, France, is a simple, vegan, gluten-free, and grain-free flatbread that can be easily customised with herbs and spices. Here's how you can make it:

Ingredients:

• Chickpea flour (also known as garbanzo bean flour, gram flour, or besan flour)
• Water
• Olive oil
• Salt
• Optional spices and herbs (e.g. cumin, garlic powder, red pepper flakes, rosemary, thyme, basil, pepper)

Instructions:

• Mix the dry ingredients: In a medium-sized bowl, whisk together the chickpea flour, salt, and any optional spices or herbs you wish to add.
• Add water and oil: Create a well in the middle of the flour mixture and slowly add water while mixing. Keep adding water and mixing until a soft dough forms. You can also add a little olive oil to the mixture.
• Knead the dough: Once the dough comes together, knead it until you have a smooth ball. This should only take a few minutes.
• Rest the dough: Let the dough rest for about 10 minutes. This allows the chickpea flour to absorb the water and gives the batter a creamy texture when cooked.
• Preheat the oven: Preheat your oven to 450°F (230°C).
• Prepare the pan: About 5 minutes before the batter is done resting, place a cast iron skillet or any oven-safe baking dish in the oven to preheat as well. You can also heat the pan on the stovetop over high heat.
• Add batter to the pan: Carefully remove the hot pan from the oven and add a teaspoon of oil, enough to coat the bottom of the pan. Pour the batter into the centre of the pan and tilt the pan to ensure the batter coats the entire surface.
• Cook the socca: Place the pan back in the oven and broil/bake for about 7-15 minutes, until the top of the socca begins to blister and brown. The exterior should be crispy, while the interior remains creamy.
• Slice and serve: Use a flat spatula to remove the socca from the pan and place it on a cutting board. Slice it into wedges or squares. Sprinkle with salt and pepper, and drizzle with olive oil. Socca is best served warm, fresh out of the oven.

You can also experiment with different toppings and serve this flatbread as a snack, appetizer, or side dish. Some suggested pairings include hummus, salads, soups, stews, or sautéed vegetables.

Use it as a binding agent

Chickpea flour is a versatile ingredient that can be used as a binding agent in various dishes. Here are some tips and ideas for using chickpea flour as a binding agent:

Fritters, Veggie Burgers, and Dumplings

Chickpea flour is an excellent binder for fritters, veggie burgers, and dumplings. Its binding properties help hold together the ingredients, such as vegetables, rice, or noodles, in these dishes. For example, you can use chickpea flour to make vegan dumplings or fritters with a variety of fillings, such as carrots, squash, or shrimp.

Flatbreads, Pancakes, and Crepes

Chickpea flour can be used as a binding agent in flatbreads, pancakes, and crepes. It helps to give structure and hold to the batter, allowing you to create thin, tortilla-like flatbreads or thicker, vegetable-stuffed pancakes. You can also make chickpea crepes ("cromlets") by whisking in eggs, creating a puffy, pizza-like base that goes well with greens and sauces.

Quick Breads, Muffins, and Cakes

When mixed with other gluten-free flours, chickpea flour adds structure and tenderness to baked goods. It is a dense flour with natural binding tendencies, making it ideal for quick breads, muffins, and cakes. Its neutral flavour also allows the flavours of other ingredients, such as spices, fruits, or chocolates, to shine through.

Tortillas, Taco Shells, and Wraps

Chickpea flour can be used to make gluten-free tortillas, taco shells, and wraps. Its binding properties help create a pliable dough that can be rolled out and cooked. These wraps are perfect for filling with savoury or sweet fillings, such as sautéed greens, mushrooms, scrambled eggs, avocado, butter and jam, or cheese and ham.

Vegetable Fritters

One of the simplest ways to use chickpea flour as a binding agent is to make 2-ingredient vegetable fritters. Simply combine chickpea flour with water to create a sticky mixture that acts as a binder without the need for eggs. You can add any vegetables of your choice to create delicious and nutritious fritters.

Frequently asked questions