Chickpea Flour (Besan)
besan · gram flour · chickpea flour
Chickpea Flour (Besan): what every chef needs to know
Chickpea flour, sometimes called besan or gram flour, is finely milled flour from dried chickpeas. The product is naturally gluten-free and has a remarkably high protein content of 22.4g per 100g, making it one of the richest plant-based protein sources among flour types. The pale yellow colour and slightly nutty, earthy flavour are characteristic. Chickpea flour absorbs water quickly and, when heated, produces a firm, cohesive structure through the combination of protein and starch. In Provençal cuisine it is the base for socca, a thin, crispy pancake fried in olive oil; in Liguria for farinata, a similar thick galette. In Indian cuisine, besan is a go-to for bhaji (deep-fried vegetable fritters) and chilla (savoury pancakes). As a binding and thickening agent in sauces, chickpea flour has a stronger flavour than neutral starches. It is also suitable as an egg substitute in vegan preparations: one tablespoon of besan mixed with three tablespoons of water replaces one egg in batter mixes. Store chickpea flour cool and dry at a maximum of 20°C in an airtight container given its high fat content, which can turn rancid.
Chickpea Flour (Besan): nutritional values per 100g (droog)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 173756) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 173756).
Chickpea Flour (Besan): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Thin Ligurian galette of chickpea flour, water and olive oil, baked in a scorching hot cast iron pan at 260 degrees Celsius.
Thick chips or slices of set chickpea flour porridge, fried or deep-fried as street food in Marseille and Provence.
Savoury Indian pancake of besan, water, onions, green pepper and cilantro, cooked in ghee as a breakfast or snack.
Chickpea Flour (Besan): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Mix 100g besan with 300ml water, a pinch of salt and olive oil; rest for 30 minutes; pour into a blazing hot cast-iron pan with oil and bake in a hot oven until the edges are crispy and the centre is just set.
Make a thick batter of besan, water, turmeric and chilli pepper; dip vegetable pieces into the batter and deep-fry immediately in hot oil for maximum crispiness.
First whisk besan into cold water before adding it to warm sauces to prevent lumps; the flavour is stronger than cornstarch, so use sparingly.
Chickpea Flour (Besan): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Chickpea Flour (Besan): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Chickpea flour is available year-round as a storage product. Fresh chickpeas are harvested in summer in Mediterranean countries.
Chickpea Flour (Besan): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Chickpea Flour (Besan): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
A crisp, mineral Sardinian white wine with almond notes pairs excellently with farinata and other chickpea dishes from the Mediterranean kitchen.
- Vermentino di Gallura DOCG
A light Ligurian red wine with cherry and herbal notes complements the earthy flavour of farinata and besan dishes.
- Rossese di Dolceacqua DOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Chickpea Flour (Besan)
Is chickpea flour suitable for people with coeliac disease?
Chickpea flour itself contains no gluten, but cross-contamination risk from shared production facilities is common. For coeliac guests, always use certified gluten-free chickpea flour with a clear allergen declaration.
Can chickpea flour replace an egg?
Yes, in vegan applications: mix 1 tablespoon besan with 3 tablespoons water to replace 1 egg as a binder in baking recipes. The binding is less airy than a real egg, suitable for pancakes and fritters.
How does besan differ from regular chickpea flour?
Besan is milled from dried, unroasted chana dal (split chickpeas) and is finer than flour from whole chickpeas. The flavour is slightly nuttier. In Europe, both terms are used interchangeably.
At what temperature should you store Chickpea Flour (Besan)?
Store Chickpea Flour (Besan) at 10-20°C (dry, dark, airtight), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Chickpea Flour (Besan) professionally?
The primary professional technique for Chickpea Flour (Besan) is Farinata / Socca fry at 240-260°C for 12-15 min. Always verify core temperature with a calibrated probe thermometer.
Does Chickpea Flour (Besan) contain allergens?
Chickpea Flour (Besan) is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
