Organic chickpea flour 1kg

CHF 9.00

Prices incl. VAT plus shipping costs

100 % organically cultivated chickpeas
Perfect for hummus, falafel, and pizza dough
Nutty and sweet taste
Preservative and additive-free
Gluten-free and vegan

Pay after 30 days.

Available immediately, delivery time 4-6 Werktage

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
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
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	IT-BIO-006
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

Organic chickpea flour 1kg - suitable blog posts

🗓 19/03/2024

KoRo flours compared

Ah, good old flour. Whether you've become a bread baking pro during the pandemic, like to bake cakes, muffins or waffles at the weekend, fry up patties or eat pancakes for breakfast: you need flour. And because average has never been our thing, we naturally have more than just wheat flour in stock for you!

👤 Hannah Rieder

Production

In subtropischen Gebieten beheimatet

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.

Kichererbsen wachsen an krautigen Pflanzen

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.

Bereits in der Steinzeit angebaut

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.

Trocknung der Kichererbse

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.

Frisch Gemahlen auf dem Weg zu Dir

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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Easy

30 min

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Questions & answers: Organic chickpea flour 1kg

Search FAQ section:

How do I use chickpea flour as a vegan egg substitute?

Yes, that's right. The chickpea flour is also ideal for making a vegan egg substitute due to its high protein content. To do this, simply whisk 2 tablespoons of the flour with 2 tablespoons each of oil and water and a tablespoon of baking powder to imitate the amount of one egg.

How do I store the chickpea flour?

The chickpea flour should be stored in a cool, dry place, protected from light. Under these conditions, it remains fresh for at least 12 months, just waiting for its next use in the kitchen.

How much protein do chickpeas contain?

Chickpeas contain a whole 22 g of protein per 100 g. Since our flour is 100% chickpeas and contains no other additives, this amount is also still in our flour.

Do you get flatulence from too much chickpeas?

In normal quantities, the consumption of our chickpea flour does not bring any undesirable side effects. However, it is true that chickpeas contain small amounts of the dietary fiber raffinose. This triple sugar can lead to gas formation in the human intestine, which is why sensitive people may well react with flatulence. However, as long as you keep your consumption within normal limits, you can enjoy the flour without hesitation.

What do I use chickpea flour for?

In terms of use, there are no limits to your creativity. You can consider the chickpea flour as an alternative to conventional cereal flours and use it in almost all baked goods. Chickpea flour is especially good in pizza dough, rolls, falafel or pancakes. In addition, you can use the flour perfectly to thicken many sauces. Just make sure not to consume the chickpea flour raw, it should be cooked, baked or at least heated before consumption.