Chick Peas

[RosieB]

There are heaps of recipes for cookies and cakes and brownies with chick peas as the base ingredient.
I love chick peas and use them a lot.  BUT..
I have chick pea flour  (Besan) that I would like to use up rather than using a tin of soaked peas.
Does anyone know a conversion that would work?
Should I just use a cup of flour mixed to a paste in place of the can of peas?
Any help greatly appreciated.

[LeeJ]

Rosie, search chickpea flour, there are a couple of recipes with it in it, including chickpea fritters

[judydawn]

Rosie you have to type "chickpea flour" in inverted commas otherwise you get recipes for chicken, peas etc.  I went to the home page and type it in and that ingredient was highlighted in any recipe which uses it.

[fundj&e]

Rosie, search chickpea flour, there are a couple of recipes with it in it, including chickpea fritters

i make the chickpea fritters often, i actually made some yesterday but throw every thing out,was try to make them to thin 

  let me know if u want the measurements of the dish not to use 

[Merlin]

I didn't think the flour and canned chickpeas were easily converted. Sure, the chickpea flour  you make in the TM is great and I use it a lot in my cooking as it is gluten free- primarily as a thickening agent and to replace normal flour. If I am making cakes, muffins etc I prefer to use canned chickpeas as the texture is different and obviously  they have higher moisture content. I have never tried substituting flour added with water for the canned variety. I'd definitely be interested in the experiences of others with this.

[ElleG]

Rosie, I also would be interested to know if this is possible. When I use besan flour in baking I always add other flours to the mix. I cannot imagine making it as a paste and use instead of tinned or freshly cooked chickpeas. If you are going to give it a go, why not add a few flours and increase the fluid? And add chia gel or gum to help bind.

I do make socca using besan and that's really nice. As we are so spoilt with the TM I always make the besan fresh, as it goes rancid quickly.

I am doing the opposite - leaving out flour and using canned legumes! And it's working, so should with tweaking work the other way 

[RosieB]

Thank you for all the replies.
I spoke with Quirky Jo about it and she is of the opinion that I need the tinned peas for the cakes and brownies so I will use the besan as a savoury dish.
I add it to bread occasionally to give a different flavour and we enjoy it that way.