Some chickpea flours are made from black/desi chickpeas (often called kala chana), which are smaller and have darker skins, while others use the more common light‑colored chickpeas. Listings specifically mention black/desi chickpeas as a source.
Chickpea flour is used widely in savory and sweet dishes: savory pancakes, fritters and pakoras; yogurt‑based curries like kadhi; sweets such as laddoos; as a thickener for soups and sauces; and in items like falafel, hummus, socca, farinata and poppadoms.
Most chickpea flour packages use poly/plastic bags that provide a moisture barrier. This form of packaging is common for convenient dry storage.
Ingredient lists are typically simple — the packages list chickpea (garbanzo) flour as the sole ingredient.
Chickpea flour can act as an egg substitute by providing moisture, structure, and binding. Some listings note it can replace up to about 25% of the flour in baking, which also increases protein and fiber content.
Yes. Some descriptions mention using chickpea flour in homemade beauty products — for example, made into a paste and applied as an exfoliating facial scrub.
