Chickpea flour — also known as besan, gram flour, or garbanzo bean flour — is made from ground dried chickpeas. It's a staple in South Asian, Mediterranean, and Middle Eastern cuisines, used in everything from Indian pakoras and socca (a Provençal flatbread) to Burmese tofu and Italian farinata. With a protein content of around 20%, chickpea flour is one of the most protein-dense flours available, and it has a distinctive earthy, slightly nutty, and mildly savory flavor that sets it apart from grain-based flours.
You might need a substitute for chickpea flour if you're out of it, if you want a milder-flavored option for a specific recipe, or if you're trying to accommodate a legume allergy. Chickpea flour's strong flavor is a feature in some dishes and a potential problem in others — if a recipe relies on it for structure but not specifically for flavor, a more neutral alternative often works well.
One important distinction: besan (used in Indian cooking) is made from chana dal (split black chickpeas), which is slightly different from flour made from regular Kabuli chickpeas. Both work similarly in most recipes, but besan tends to be slightly finer and more assertively flavored. If substituting in Indian recipes, any chickpea flour or gram flour will work.
■Best Substitutes for Chickpea Flour
These substitutes work in batters, flatbreads, fritters, pancakes, and other recipes that call for chickpea flour.
| Substitute | Flavor / Texture Match | Swap Ratio |
|---|---|---|
| All-Purpose Flour | Milder, lighter — gluten-containing | 1:1; add extra protein via egg if needed |
| Lentil Flour | Very close — earthy legume flavor | 1:1 |
| Fava Bean Flour | Similar protein, slightly earthier | 1:1 |
| Oat Flour | Milder, slightly sweet — gluten-free option | 1:1; expect less earthy flavor |
| Buckwheat Flour | Earthy, robust — gluten-free | 1:1; stronger, more bitter flavor |
| Soy Flour | High protein, beany flavor — similar function | 3/4 cup per 1 cup chickpea flour |
| Rice Flour | Neutral, light — good for fritter batters | 1:1; significantly milder flavor |
■How to Choose the Right Substitute
For savory applications — batters, fritters, socca, pakoras, and flatbreads — lentil flour and fava bean flour are the best substitutes because they are also legume-based and share chickpea flour's high protein content and earthy flavor profile. The binding ability will be comparable, and the nutritional profile is similar. Lentil flour in particular is nearly interchangeable with chickpea flour in most recipes and has a slightly milder flavor that some people find more approachable.
For recipes where chickpea flour is being used as a binder or egg substitute (as in vegan cooking, where a chickpea flour and water paste can mimic eggs), soy flour is another protein-rich option. However, soy flour has a distinctly beany flavor that can be more intrusive than chickpea flour. Rice flour works as a neutral binder in fritter batters and provides a crispy exterior when frying, but it lacks the protein richness and binding power of chickpea flour, so results may be slightly less cohesive.
All-purpose flour is the most widely available substitute and works in many batter-based recipes where chickpea flour is used for coating or frying. However, it contains gluten (which chickpea flour does not) and is significantly lower in protein. The result will be lighter and have a more bread-like crust when fried, rather than the dense, slightly crispy crust chickpea flour creates. For gluten-free applications, oat flour or buckwheat flour provide a grain-free alternative with more nutritional depth than rice flour.
■Frequently Asked Questions
Can I use chickpea flour as an egg substitute in vegan baking? Yes. A mixture of 3 tablespoons of chickpea flour whisked with 3 tablespoons of water can substitute for one egg in some baking recipes, particularly in savory applications or dense baked goods. This works because chickpea flour is high in protein and has good emulsifying properties. It's more effective as a binder in savory dishes, veggie burgers, and flatbreads than in delicate cakes or pastries.
What is the difference between besan and regular chickpea flour? Besan is made from chana dal (husked and split black chickpeas, also called Bengal gram), while regular chickpea or garbanzo bean flour is made from the larger, lighter Kabuli chickpea variety. Besan tends to be finer in texture and has a slightly stronger, more assertive flavor. In most recipes, the two can be used interchangeably, though purists note that authentic Indian dishes often rely specifically on the flavor of besan.
Does chickpea flour taste like beans? Raw chickpea flour has a strong, earthy, somewhat beany flavor that many people find unpleasant on its own. However, when cooked — especially when fried or baked — the raw flavor mellows and transforms into a savory, nutty taste. Many recipes call for toasting chickpea flour in a dry pan before using to reduce the raw legume flavor. If you're using chickpea flour in a recipe that won't be thoroughly cooked, the beany flavor may come through strongly.
Is chickpea flour good for thickening sauces? Chickpea flour can be used to thicken soups and sauces, but its strong earthy flavor will affect the taste of delicately flavored sauces. It works best in robustly seasoned soups, curries, and stews where its flavor complements the dish. For a neutral thickener, cornstarch, arrowroot powder, or all-purpose flour are better choices.
Can I substitute chickpea flour for almond flour? Chickpea flour and almond flour are quite different in fat content, flavor, and texture. Chickpea flour is lower in fat and has a savory, earthy flavor, while almond flour is rich and moist with a nutty, slightly sweet flavor. In savory recipes, chickpea flour can substitute for almond flour, but in sweet baked goods the flavor difference will be very noticeable. It's not a recommended swap in sweet applications.
See also: Food Substitutes Guide | All-Purpose Flour Substitutes | Oat Flour Substitutes