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Buy now: Organic chickpea flour 1kg
Are you ready to add something new to your kitchen? Brace yourself, because we have an amazing new entry: welcome our new chickpea flour! Dried, roasted, blended, or disguised as pasta – if you take a look at our online shop, you will immediately notice how much we at KoRo love chickpeas! This is why we simply had to include chickpea flour in our selection. This versatile powder will surprise you with its typical nutty and sweet taste which will add a delicious Oriental-like note to your dishes. We are sure that you are going to fall in love with it, and have therefore packed our beautiful yellow flour in a practical one-kilo bag. Have fun with it!
A powerful legume
Chickpeas belong to the legume family, and are a very convenient, nutritious, and versatile staple food. Chickpeas are particularly beloved and relied-upon in India, Northern Africa, and the Middle East, where they are often the star of the meal. The chickpea is very famous these days for being the main ingredient in hummus, falafel and different kinds of curry. It's important to keep in mind that the chickpea flour should not be consumed raw, since the chickpeas are not heated during production. When raw, chickpeas contain the protein phasin, which is poisonous to humans. Once cooked, baked or simply heated, phasin completely dissipates, meaning the chickpea flour becomes safe to consume as your dishes cook.
Protein-filled chickpea flour
Our finely ground chickpea flour is super versatile. You can use it to make classic falafel and hummus, or try making chickpea bread, pizza dough or pancakes. The chickpea flour is also a great thickener for soups or sauces. Also very important: since its made from 100% chickpeas, our chickpea flour has a delicious and strong chickpea flavour and has the same nutrients. This means that this flour contains 14 grams of fibre and 22 grams of protein per 100 grams, which makes it a great source of fibre and protein. Time to try it!
What makes our chickpea flour so special
Our chickpea flour is made from 100% organic chickpeas. It comes with no additives, preservatives or flavour enhancers, bringing you pure chickpea flavour and power. It a great addition to your kitchen, as an aternative to wheat flour, almond flour or coconut flour. And, of course, the chickpea flour is naturally vegan and gluten-free. Order KoRo's organic chickpea flour in the 1kg value pack now!
Average nutritional values | per 100 g |
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Calorific value (in kj/kcal) | 1578 / 374 |
Fat | 4.7 g |
thereof saturated fatty acids | 0.6 g |
Carbohydrates | 54 g |
thereof sugar | 3.7 g |
Dietary fiber | 14 g |
Protein | 22 g |
Salt | 0 g |
Product number: | HUELSEN_025 |
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Best before date | 20.09.2026 |
Origin | Italy |
Origin (Processing) | Italy |
Organic Origin | EU agriculture |
Content | 1 kg |
Manufacturer | KoRo |
EAN/GTIN | 4260654788693 |
Data sheet | Specification |
Organic control body & Organic origin |
|
Nutrition traces | Nutrition traces |
Shipping | Delivery time outside of Germany |
Company |
KoRo Handels GmbH Hauptstraße 26, 10827 Berlin |
Storage Advice | Store in a cool and dry place. |
Ingredients | 100 % chickpea flour* *from organic agriculture |
Cross contamination | May contain traces of SOY |
Trade Name | Organic chickpea flour |
Label note | Ingredients, nutritional values, and packaging may change. For exact information, please check the product description. |
Press & Resellers | Download cropped photo |
Production
Kichererbsen bevorzugen ein warmes Klima und viel Sonnenschein. Da sie außerdem mit wenig Wasser auskommen, werden Kichererbsen hauptsächlich in subtropischen Gebieten angebaut, wo sich der Anbau entsprechend unkompliziert gestaltet. Indien und Australien sind weltweit führend in der Produktion. Aber auch in Europa sind sie zu finden.
Die Kichererbse ist eine einjährige krautige Pflanze. Je nach Sorte kann sie eine Höhe von 40 Zentimeter bis hin zu einem Meter erreichen. In ihrer Blütezeit bilden sich weiße, lilafarbene oder dunkelrote Blüten an ihren langen Stielen. Pro Pflanze entwickeln sich meist zwei ungleich große Samen. Das sind die uns bekannten Kichererbsen.
Rund 10.000 Jahre reicht die Geschichte der Kichererbse zurück. Jahrtausend alte Funde belegen ihren jungsteinzeitlichen Anbau in Teilen der heutigen Türkei, wo sie bereits damals als Nahrungsmittel verwendet wurde. Erst sehr viel später verbreitete sich die Pflanze auch in Europa. Insbesondere in Griechenland und Italien lässt sich ihr Anbau als Nutzpflanze bereits vor vielen tausend Jahren nachweisen.
Nach der erfolgreichen Ernte der Kichererbsen, müssen diese im nächsten Schritt zunächst getrocknet werden. Nur dadurch wird es möglich, das spätere Mehl zu gewinnen. Dabei werden die Samen nicht mit besonders viel Hitze behandelt, weshalb auch das fertige Mehl nicht roh verzehrt werden sollte.
Im letzten Schritt werden die getrockneten Kichererbsen fein gemahlen. Das fertige Mehl hat eine für Kichererbsen typische, fein-gelbliche Farbe und wird nach dem Mahlprozess sofort in die praktische Großpackung abgefüllt. Danach findet das Mehl seinen Weg in Deine Vorratskammer.
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4-5 star reviews 🙂
Is super suitable to make falafel yourself
1-3 star reviews 🙃
Do not buy from this "store"
Chickpea love
Worth trying.
Delicious with lots of protein
Good value for money
I will be happy to order it again.
Great for crepes
Great for a vegan breakfast!
Super flour
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