I always prefer to work with wholesome ingredients for the fiber (this whole version is richer in fiber), the soaking (to eliminate the anti-nutrients), the price (it’s cheaper) and for the nutritional safety (I know what’s in it). But, you can try with besam flour, if you prefer. Start by testing a small quantity, like 1/2 cup flour for 1 cup water, 2 tbsp oil, 1 tsp baking powder and salt to your liking. You can bake it for 30 to 40 minutes and see how you like it. Just be noticed, the batter made with gram flour tends to give a texture that is more of a flan/custard consistency (in contrast to here, thanks to the fiber, it’s more beady) 🙏
I haven’t tried myself because I prefer to work with wholesome ingredients! It can work fine despite the canned version has less starch available to help get that bread like texture 🙏
Th cooked can version has less fiber and starch, so I’m not sure if you’ll get the exact same result! But, you can try with the exact same method and see if you Iike the outcome 🙏
@@arleenshamon9685 if you have baked for 35 minutes, they should be well cooked through. And, yes, they stay soft and bounce a bit when you press them. Finally, yes, you can store them in the fridge for up to 1 week or freeze them for up to 3 months 🤗
@@catlover8034 I am asking the author of the video, zaracooks, where I could find her comment she mentioned on her specific facebook post. New to the page, was hoping that she would have a link to that FB comment link she is speaking about. I am not being snarky or lazy, I honest was hoping zaracooks would have a link where I could find that info that she posted somewhere. I don't know what you by "kust"? I'll try and find it again, for some reason I could not when I looked for it. Thanks for your reply though :)
Love you you just get on with it no talking just the recipe you’re great
Thank you 🙏💓
I made these today. They are so good. This recipe is my new favorite. I didn't expect to be so good.
Thank you for the feedback. Glad you enjoyed 🙏
I too was really surprised when I tried it for the first time 😇
@@zaracookscan I keep in airtight container for 3 days?
@@riyazariyn9988 yes, sure you can 👍
Just what the "doctora de naturaliza" ordered Gracias
That’s wonderful 🤗
Glad to know the recipe is suitable for your personal diet 🙏🥰
❤❤❤❤❤
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Excellent ❤❤❤❤❤❤
can i cook them without oil?
The bread might be dry without any fat but if that what you need, you can skip the oil 🙏
Creative❤
Thank you 🙏🤗
Really glad you’re loving the recipe 🥰
Could you tell us how to make these with besan flour, which would simplify the process?
I always prefer to work with wholesome ingredients for the fiber (this whole version is richer in fiber), the soaking (to eliminate the anti-nutrients), the price (it’s cheaper) and for the nutritional safety (I know what’s in it). But, you can try with besam flour, if you prefer. Start by testing a small quantity, like 1/2 cup flour for 1 cup water, 2 tbsp oil, 1 tsp baking powder and salt to your liking. You can bake it for 30 to 40 minutes and see how you like it. Just be noticed, the batter made with gram flour tends to give a texture that is more of a flan/custard consistency (in contrast to here, thanks to the fiber, it’s more beady) 🙏
It looks great, have to try this recipe 😊
Hi! Can I use a can of chickpeas?
I haven’t tried myself because I prefer to work with wholesome ingredients! It can work fine despite the canned version has less starch available to help get that bread like texture 🙏
@@zaracooksthank you. I’m going to make the bread now using whole chickpeas🙏
@@eddiechimex let me know how you like it 😇
🤩🤩🤩👏👏👏
🙏🥰
Can you omit the oil using some aquafaba as the oil
The oil, gives it the softness and a nicer taste! You can always try without the oil and by adding aquafaba and see how you like it 🙏
True! Thank you for mentioning it, it works great as an oil substitute.
Can you use cooked chickpeas?
Th cooked can version has less fiber and starch, so I’m not sure if you’ll get the exact same result! But, you can try with the exact same method and see if you Iike the outcome 🙏
So the 1 cup chickpeas yields 2 cups soaked?
Yes, exactly 👍
I just made these 😊some questions how do you store after you bake them are they ready if you press in the middle and they bounce back?
@@arleenshamon9685 if you have baked for 35 minutes, they should be well cooked through. And, yes, they stay soft and bounce a bit when you press them. Finally, yes, you can store them in the fridge for up to 1 week or freeze them for up to 3 months 🤗
if use chickpeas flour, how much should i be using for this recipe?
I think I answered you on FB already or see here in the comments, you’ll find the answer 🙏
@@zaracooks That doesn't help us searching the comments here lol... would love to know how to do that. Thank you.
@@sn232at this moment there are just 20 comments. So...not difficult to find.
@@catlover8034 I am asking the author of the video, zaracooks, where I could find her comment she mentioned on her specific facebook post. New to the page, was hoping that she would have a link to that FB comment link she is speaking about. I am not being snarky or lazy, I honest was hoping zaracooks would have a link where I could find that info that she posted somewhere. I don't know what you by "kust"? I'll try and find it again, for some reason I could not when I looked for it. Thanks for your reply though :)
Ußa smaller bowl
You can use whatever bowl size you may prefer 🙏