Also known as gram flour or chickpea flour, organic besan flour is a protein-rich, gluten-free flour, stone milled from ground dried chickpeas.
It is pale yellow in colour with a strong nutty flavour, making it popular in savoury dishes and Indian cooking. It is often used as a binding or thickening agent in many recipes and used widely in Indian and Middle Eastern cooking for pancakes, dumplings, pakoras and bhajis. You can use besan as a batter, a tasty thickener in soups, or a binding agent for fritters and meatballs. When mixed with an equal proportion of water, it can be used as an egg replacement in vegan cooking.
Besan flour is low in unsaturated fat, cholesterol and sodium, and rich in nutrients such as magnesium, copper, folate and manganese. It is an excellent substitute for other flours when the nutritional benefits of besan flour are desired. Besan flour contains a high proportion of carbohydrates, higher fiber relative to other flours, and a higher proportion of protein than other flours.
Try this protein packed, vegan omelette perfect for any time of day! You may like to try our topping or create your own!
Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.
Have you had a go at this recipe? We love to see your amazing kitchen creations! Tag us #myTWC in your Instagram posts and you have a chance to win a $50 voucher every month to put towards your Wholefood Collective shop.
Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.
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