Tag Archives: gram flour

Chickpea flour scramble

1 Mar
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Chickpea flour scramble with tomatoes, on noochy toast.

 

You would never guess that the stuff that makes Indian pakoras so cripsy and holds together felafel would also make a creamy and satisfying scrambled egg substitute. The secret is to let the batter sit for a few hours. Not only does that sort out any lumps, but the flour particles soak up the water giving it a smoother consistency and texture. In my pre-vegan days I used to like my scrambled eggs quite soft, preferably with some tasty veggies added. I think this recipe is very reminiscent of that, but without being heavy or greasy and, more importantly, without any animal involvement.

 

Recipe (serves 1)

  • Quarter of a cup (60ml) of chickpea (gram) flour
  • 100ml of cold water
  • 1ts oil
  • Salt and pepper to taste
  • Optional: a bit of anything else you fancy, e.g. a chopped tomato, some courgette, or a couple of blocks of thawed frozen spinach.
  • Tea and toast, to serve.

Mix the chickpea flour and water together. Leave for at least two hours, preferably overnight. Don’t worry about any lumps, they will disappear on their own. The batter will probably end up quite thick, particularly at the bottom. Give it a quick stir before continuing.

Heat the oil in a small frying pan over a medium heat. If using something that needs to be cooked, e.g. tomato or courgette, fry this quickly first. Otherwise, mix whatever veg you’re adding into the batter.

Pour the batter into the frying pan. As it sets underneath and around the edges, turn with a spatula, as you would making scrambled eggs. Continue until it reaches the desired consistency, this will only take a couple of minutes at the most. Serve on toast with a nice cup of tea.

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Crispy chickpea flour pancakes

2 Feb

I’d previously only ever used chickpea flour (aka gram flour or besan) for making onion bhajis or for holding together falafels, but I recently found out you can use it to make gorgeous crispy pancakes, somewhere between a thick flatbread and an omelette. They’re really quick and easy to make. In fact, even on a weekday morning when I have less than 10 minutes for my breakfast, I can make and eat one of these with time to spare. They’re totally delicious, and you can stuff them with or into whatever you fancy. How about filling one with fried mushrooms or tomatoes, or mashed avocado with tahini or hot sauce? They’re also the perfect size for stuffing into a tortilla or pitta bread, maybe with some beans and salsa, or some hummus.

Here it is, my new favourite breakfast:

Recipe (serves 1)

  • Quarter of a cup of chickpea flour
  • Quarter of a cup of cold water
  • A pinch each of ground cumin, salt, and pepper
  • A teaspoon or so of oil

Heat a small (15cm or so) frying pan over a medium-high heat.

Mix the chickpea flour and seasonings together in a small jug or bowl. Add the water and whisk quickly with a fork. Break up any large lumps but don’t worry too much about the smaller lumps.

Pour the oil into the hot pan and let it heat through. Add the batter, it will be thick but should easily spread to cover the bottom of the pan.

Fry the pancake for a couple of minutes each side until cooked through and crispy. Stuff, roll, and enjoy.

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