It is also used as the main ingredient in falafel-along with onions garlic and other herbs and spices. When you cook your chickpeas you will want to make sure they a cooked all the way as to not have too grainy of a texture and a dry mouthfeel. For a flour as a binding agent you might try quinoa flour as it has a similar protein/fat ratio to wheat flor which I have used sucessfully in coating other foods for a batter. The author also recommends a single egg as a binder. I have had baked falafel instead of fryed at a traditional Lebanese restaurant.
Traditionally Indian pakora uses chickpea flour in the batter to coat the vegetables before frying.
This is a recipe for the type of vegetable pakora you might find in an Indian restaurant, but you can use any combination of vegetables or a single vegetable. It makes a very fluffy batter akin to tempura. Make sure you drain them well on a rack or paper towels for the best crispiness.
Though not necessarily something you would want to have on a regular basis for a balanced diet, they make great treats for a special occasion or when you really want something with a crunch like onion rings.
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