Chickpea flour is an excellent alternative to wheat flour. Obtained by grinding dried chickpea seeds, it is used as a basic ingredient in many traditional Italian regional recipes. Consider, for example, Ligurian farinata or Sicilian panelle. Mixed with durum wheat flour, it can also be used to make fresh pasta, as a base for batter, and to make gnocchi. Here are recipes and tips from Vegolosi.it for making the most of the properties of this ingredient, rich in minerals and plant-based proteins. AS A BINDING AGENT: Chickpea flour, like corn flour, is ideal for making eggless frittatas. In general, chickpea flour is an excellent substitute for eggs in recipes where eggs are used to bind ingredients. The average ratio is 2 tablespoons of flour for every 1 egg. AS A THICKENER: In this recipe, chickpea flour is the ingredient that gives consistency to the mixture thanks to its thickening properties. If you want crispier meatballs, you can replace the chickpea flour with semolina flour. We used it in our seitan, raisin, and almond meatballs. TO KNEAD THE MIXTURES: In one of the top vegan recipes, a handful of chickpea flour helps the mixture thicken and make it easier to work with your hands. Alternatively, you can also use corn flour. Here's how we used it in the burgers! How to replace 00 flour FOR BREADING: Chickpea flour can be used as an alternative to breadcrumbs to coat these meatballs before baking them. This step helps give your meatballs more texture and color.