Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Scrambled Chickpea Flour

Servings: 2

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• chickpea flour (40 g)
• nutritional yeast (15 g)
• tahini (15 g)
• salt (1.25 g)
• water (160 ml)

Directions

• In a bowl, mix 40 g (1/2 cup) of chickpea flour, 15 g (1/4 cup) of nutritional yeast, 15 g (1 tbsp) of tahini, 1.25 g (1/4 tsp) of salt and 160 ml (2/3 cup) of water.
• Bring a non-stick pan to medium heat. Sprinkle a bit water in the pan, if it sizzles pour the contents of the bowl into the pan. (this will make it stick less)
• Let mixture heat for 3-5 minutes.
• When the edges start to cook, flip it and start to break it apart with the side of the spatula.
• Let it cook for a minute, then continue to break it apart further. You'll need to do this repeatedly, until the mixture is broken up into smaller bits and until it has become dry and crisp for 8-10 minutes or so. When cooking, it's important to stir often, and to constantly break it up into smaller bits so all sides can can cook.
• NOTE: I like to use a spatula and a fork to break it up, and also to brush some of the batter off the spatula (it is very wet in the beginning and is a bit sticky). Serve into salads, or as a side for other dishes.

Nutrition Data (Per Serving)