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Toasted Chickpea Fiber Flour

Make this wonderful toasted chickpea fiber flour from leftover pulp from making high protein chickpea tofu! It’s really easy and useful. You’ll need this to make my low carb burger buns.

milled and sifted toasted chickpea fiber flour in jar

Video tutorial for Toasted Chickpea Fiber Flour

Tutorial starts at 9:21.

Turning Chickpea Pulp into Toasted Chickpea Fiber Flour

First, collect your leftover chickpea pulp from making high protein chickpea tofu.

raw chickpea pulp leftover from making high protein chickpea tofu

Crumble it evenly in a nonstick pan. Cook it over medium heat so that it steams in the pulp’s own moisture for about ten minutes.

raw chickpea pulp in pan

As it cooks, the clumps can be easily broken up. And the fiber will start to smell toasty and delicious!

toasted chickpea fiber pulp in pan

When the pulp is completely dry, you can run it through your blender to break up the particles into fine flour. Then sift it to remove any larger particles remaining.

milled and sifted toasted chickpea fiber flour in jar

You can use this fiber to make Chickpea Fiber Buns! They are perfect for keeping your burger meal low in carbs and high in protein while being vegetarian and vegan-friendly.

chickpea fiber buns sliced open showing crumb

Printable Recipe for Toasted Chickpea Fiber Flour

Yield: 100g toasted chickpea flour

Toasted Chickpea Fiber Flour

milled and sifted toasted chickpea fiber flour in jar

This recipe uses HALF the pulp leftover from making high protein chickpea tofu (using 1lb of dried chickpeas). Feel free to double it but allow for extra cook time or cook in two batches.

Ingredients

  • 1/2 of total chickpea pulp leftover from making high protein chickpea tofu (from 1lb of dried chickpeas)

Instructions

  1. Crumble chickpea pulp into a non-stick pan and cook over medium high heat. Cook about ten minutes while stirring only occasionally. You may break apart any clumps as you go. Make sure to control the heat so that the chickpea fiber toasts evenly and does not burn.
  2. When the pulp is completely dry, run it through your blender for 15 second intervals. Use a spoon to take out some pulp to see if it's blended fine enough. Repeat as necessary.
  3. Sift toasted chickpea fiber though a wire mesh sieve to remove any remaining large particles. Your chickpea fiber flour is ready to use!

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Showing 5 comments
  • Joanne
    Reply

    Have just made my first batch of chickpea tofu from your recipe so came back to find what to do with the pulp. Will definitely try the buns, thanks !

    • Mary
      Reply

      That’s wonderful to hear, Joanne. I hope you enjoy making the fiber buns 🙂
      Mary

  • Michelle
    Reply

    I am just in the process of making my first batch of chickpea tofu! Thank you for the lessons and recipes!

    I was wondering if you had tried to dehydrate the pulp in a dehydrator or in the oven on a sheet pan lined with parchment paper.

  • Helen
    Reply

    I have just started experimenting with making tofu out of chickpeas as an alternative to soybean. I had success on my first attempt with a smaller amount of chickpeas (really appreciate your test videos), but with no tofu press I think it ended up more squashed and crumbly in texture, but still made acceptable ‘scrambled eggs’.
    Second time around with larger quantity, having to liquidize in several batches, but then the start didn’t seem to separate out so well. I went ahead and boiled/simmered the scooped off liquid but no curds, just slightly thickened (I guess more like some other YouTubers’ efforts).
    Hoping this will set, but now I have a few cups of mainly starch sludge with some amount of liquidized raw chickpeas and I’m wondering what I could do with this. Any suggestions would be great!

    • Mary
      Reply

      Hi Helen,
      I’m so happy to hear you had some success with chickpea tofu. It’s too bad about the second batch. I’m working on an alternate method on removing the starch (which I think was your main problem from your description) so please stay tuned!
      Cheers,
      Mary

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