This is my very first time using chickpea flour and I’m not disappointed at all. I really thought no other “real food” flour could beat cassava flour but I was wrong. Chickpea otherwise known as garbanzo bean is a legume that is packed with nutrients. It’s so simple to make, I think a child could do it.
It works just like flour and this is one of the few that I don’t feel the need to add an egg to (unless the recipe calls for it). I love the texture of it and I can confidently say, this is the flour that I will use to make homemade pasta. So keep a look out for that. I try to never recommend something that I haven’t used or tried out before. So I can confidently say, this is my among top real foods flours (along with oat flour and cassava flour).
I didn’t do anything particularly fancy with this sandwich. I used ingredients I had in the fridge for the filling which includes ripe plantains, an egg, lettuce and tomato. Oh boy did it hit the spot! If you’ve never used chickpea flour before then this recipe is the perfect way to start. I hope you enjoy it.
10 minPrep Time
20 minCook Time
30 minTotal Time
- ¼ cup chickpea flour
- ½ tsp salt
- 1 tsp oil (I used coconut oil)
- water for mixing
- 1-2 eggs
- ½ of a ripe plantain
- cheese of your choice
- tomato (optional)
- In a bowl, add the flour, salt and stir together. Add the oil then pour in the water gradually. It should have the consistency of pancake or crepes batter.
- Place a frying pan over medium high heat. Pour in a tablespoon of oil, turn the pan so all of it is coated by the oil.
- Pour in half of the batter, using a spoon to spread it out in a circular form like you would a crepe. Cook on each side for about 2 minutes or until it's golden brown. Remove the first flatbread on a plate then pour in the rest of the batter and repeat the process.
- Once the flatbread is done,add oil in the frying pan and fry the ripe plantain and egg. Once it's done, remove and place to drain on paper towels.
- Begin assembling the sandwich. Layer lettuce, tomato, cheese, plantains, egg/s and top with the other flatbread. Serve while it's warm.
The flatbread can be stored in the fridge. The general rule is to start by storing it for a week at first but I'm sure it's good for up to 2 weeks. You can also boil the egg and plantain in water with a teaspoon of salt to cut down on frying.