@@PLUG313x I did the same thing using lukewarm water & letting it sit for a few minutes. This was my first time making these chickpea "eggs" lol, it tasted really good!
Good video. Straight to the point, clear and concise demonstration, friendly and helpful and short. So many TH-cam recipe videos have long-winded intros. Appreciate your video style. Refreshing.
😍 THANK YOU!!! 1cup chickpea flour 1tsp tumeric ½ tsp onion powder ½ tsp garlic powder 1tsp salt Black pepper Mix and fry/ scramble as you would typical eggs😊
I followed this exact recipe and mine didn’t turn out at all, the mixture looked more brown than yellow even after adding the tumeric, onion powder and garlic powder, I added to the pain and it just didn’t seem anywhere near as runny as yours so I had to add more water, but it then started sticking to my ceramic pan and it just dried up and was pretty much not even edible, I am pretty handy in the kitchen and cook a lot of meals, I’ve no idea why this turned out so badly.
U gotta be careful though with black salt .... A lil' goes a long way. So some ppl use a mix of black and white salt as u don't need alot of black salt for that eggy flavor
Love me some eggs, have high cholesterol so eggs is a problem. I'm not vegan, nor am I vegetarian. I don't consume alot of meat. Most of my protein comes from eggs. I do eat poultry but mostly. Eggs. Definitely going to try this chick pea flour, scramble & omlette. Thanks for the video
@@Tragic.Kingdom gram flour is chick pea flour. Garbanzo bean and chick peas are the exact same thing. Just called different things depending on you location or culture
@@Coco-uy4kx no, gram flour is "split chickpea lentil" not the bean but a lentil variation . Channa means chickpea bean, channa dal means split chickpea lentil
To make this super convenient, I mixed up all the dry spices into a jar. I scaled up the amounts so I have more than one serving available and added some nutritional yeast and black salt too. I just measure out a Tablespoon of that into the chick pea flour and add water --- ready to go when I want a scramble! Thanks for the video.
@@mrplod1616 This is the recipe I made up for the seasonings: 1/2 C nutritional yeast 1 TBSP each garlic powder, onion powder, turmeric, mustard powder 1 tbsp parsley (optional) 1 tsp BLACK SALT (tastes like egg)
Just made this and it is so delicious !😋 Thankyou so much for this! Another way I found was helpful to avoid the lumps was pouring the chickpea flour through a hand held strainer . I forgot what this method is called but that helped TREMENDOUSLY! Also , an alternative for those who are like me who don’t use turmeric seasoning for coloring is: Add 1/2 or 1 cup of baby carrots to equal amount of boiling water. Let boil for 20 mins and blend it all including the hot water to the blender I personally like to add 1 tbsp of nutritional yeast in it and use that as your wet mixture 😌💕.
Very good and yummy! Try using the chick pea juice from a can of chick peas instead of water and add also nutritional yeast and black salt instead of regular salt. Black salt smells and tastes like eggs!! You will love it!
Omg this is the video that I need since I'm allergic to eggs even my mum is so I watched the video and I'm making it tomorrow THX FOR THE VIDEO SO MUCH
I definitely use Black Salt. I had been buying Just Eggs at Publix which is pricy at best so after going to five groceries I finally found the flour at Whole Foods, duh! I make this recipe and use Dave’s Good Seed bread and pour the mixture over the bread one side at a time to make a vegan version of French toast. I never use processed oils, just a non stick pan. When done I put a tiny amount of either Organic Maple syrup or dust with Erythritol powder that I grind up in my coffee bean grinder to make sugar free powdered sugar.
i just made it for the first time tonight. i liked when i first started eating it but then i got tired of it. Not a big fan but i could see how people would like this as an egg replacement. Helpful vid🤞🏾
I agree, on its own it's pretty bland. Another way to eat it is to put it into a breakfast taco or burrito... Or make an egg patty with it and add it to a sandwich with lettuce, tomato, maybe a plant based meat alternative if you're vegan.
I'm a newbie vegan and still finding my way and I've tried this recipe. But I used black salt instead yet I put too much in it. And then the chickpea flour cooked too fast since I had the pan hotter than it should. Lol, but I definetely still liked it. I'll make sure not to make the same mistake again. Thank you so much for this! ^-^
This video was the first one that popped up when I did a search for this recipe. I see why with good reason. It’s simple and to the point. No long intros etc. Awesome vid. Keep it up 👍🏽
I LOVE THE FACT YOU GET RIGHT TO IT..I DIDN'T TAKE A BATHROOM BREAK OR A NAP😂🤣😂🤣 ..CAUSE ALL THAT TALK WORK ON MY NERVES...I'M 64 YRS OLD AND TIME IS PRECIOUS ...THANK YOU SO MUCH FOR BEING ON POINT..I'M FOLLOWING YOU❤❤❤🙏🏾
It's been a month since you posted this comment which means you probably had time to make a chickpea scramble. If so, how was it? I'm curious to know just like how you once were (considering you've tried it). ... :)
Bernard Hard I finally got to try this recipe and honestly ! She is a culinary genius!! I loved it and crazy enough it does taste very similar to scrambled eggs!!! To me anyway lol but I’ve been vegan 23 years so not sure lol. I did one batch with some added nutritional yeast and that was ALSO good! I’d like to try it with a dash of black salt that Indian spice that tastes like eggs. Overall I give this recipe three thumbs up it’s easy, it’s tasty, it does weirdly remind you of eggs and taste like eggs and it’s healthy with all that bean flour. I’m going to go top mine now with some vegan butter and melt it on top of it, I’ll try a few more batches , one with some baco bits in it (bacon scrambled eggs) one with some non dairy cheese shreds and one with both the baco bits and cheese. It would go really well with toast it’s definitely worth a try
hottiemarkable if you’re vegan like me it did taste like eggs I’m kind of in shock. Usually I do scrambled tofu which I also like but here’s another version just as good. I got the bag of bobs red mill garbanzo bean flour it was readily avail in my supermarket
I saw some comments 1/2 cup of water wasn’t enough... it wasn’t for me either but it’s easy enough to carefully just pour in water until it’s the consistency she shows
Just tried this, I added nooch. It was good but it didnt taste like eggs (maybe because I added nooch?)... (so Ill suggest also adding black salt for eggy flavor). It actually tasted like popcorn chicken, or the skin of a chicken. Reminded me of my childhood. So either I add black salt next time or I'm using this as batter/breading for homemade tofu chicken
Black salt is collected from the mines or salty soil. It is commercially processed in countries like Bangladesh, India, Nepal and Pakistan. This salt may cause incurable diseases, because it contains fluoride in toxic amounts. Research suggests that regularly taking this salt may cause fluorosis (fluoride toxicity).Aug 20, 2017
If u add some fine cut veggies, herbs and spices and a teaspoon of oil in the batter, and don't move it around u can make a omelette, just flip it over. In my culture is called a chila or pudlu.
But you said it never gets hard which implies you've tried cooking it longer... I'd thicken the batter, try a different brand of chickpea flour and definitely use the oil as it promotes crisping. If all those things fail, ya got me beat.
I tried it today.. I followed ur directions but 1/2c of water wasn't nearly enough to make it the consistency of ur's. It ended up with more of a thanksgiving dressing type texture lol but flavorful haha
You may have to play with it, a lot of environment factors can effect the moisture of your mixture. Once u get the right consistency you can fry it up and should get the same results
I'm confused. You said it wasn't enough but it came out like gravy? That sounds like too much. If that's the case, you can just keep cooking to reduce it.
First of all your voice is so calming and awesome. But, try black salt it supposedly has the sulfuric taste like egg. I'm going to try this and play around with possibly mixing it with mungbean flour too. But I'm trying to find a way to make a consistency like just egg; this will be fun.
Morton and other commercial table salts are stripped of their healthful minerals, making the salt much saltier than "whole" salt and depriving the person of many trace minerals. The iodine is important but can be gotten through supplementation. I use kelp capsules for my iodine, one a day. (Oh, and Celtic salt is MUCH denser in minerals than Himalayan pink salt, but both are good.)
I made this out of curiosity. It was alright. I’m not vegan but my sister is. She loved it. I would eat some of it if it was made for me, but I probably won’t be making it again. If you’re vegan, then I recommend you try it just to see if you like it. I decided to make it as shakshuka. Made the ‘eggs’ and then lightly fried some garlic and tomatoes. Then combined them together. It was better than eating the eggs alone
Would "very fine" flour make a diff - better texture less grainy ? Or make it worse .....? I've always wondered abt that in regards to flours and baking , cooking
@@DanielleLaShawn I think it would. More fine , very fine will always make it less grainy , especially in legumes, beans & lentils cases that tend to be dry due to the way it absorbs water & oil. U shud try this recipe with Gram flour (split chickpea lentil flour) also known as bésan (pronounced - bay-sun) in south Asian languages . A common staple at south Asian grocery stores !
In India chick pea flour has been used in tons and tons recipes.. try to find out on youtube Indian Rajisthani besan Patodi sabzi and khandvi u make u will love it ..
I found when I let the mixture sit for a while while the chickpea flour absorbed the liquid - it came out smoother and less grainy. :)
Thanks! That's great advice. Pinned!
How long did you let it sit ?
How long did you let it sit?
@@angieb9344 about 10-15m should be good enough, if you want to speed up the sitting time a bit use warm water (not hot or it cooks)
@@PLUG313x I did the same thing using lukewarm water & letting it sit for a few minutes. This was my first time making these chickpea "eggs" lol, it tasted really good!
Good video. Straight to the point, clear and concise demonstration, friendly and helpful and short. So many TH-cam recipe videos have long-winded intros. Appreciate your video style. Refreshing.
Thank you!
everythingsawesome yes love the get down to business videos!!
For real! My one year old is not letting me watch a 15 min video on how to make vegan eggs. Love this!
well said! Presentation by an intelligent cook not an attention seeker. Well done chef!
Thank you 😊
😍 THANK YOU!!!
1cup chickpea flour
1tsp tumeric
½ tsp onion powder
½ tsp garlic powder
1tsp salt
Black pepper
Mix and fry/ scramble as you would typical eggs😊
Thanks for writing out the recipe! ♥️
@@DanielleLaShawn girl thanks for the recipe, you're awesome! And I loved how your video wasn't drawn out, was straight to the point👌🏾
I followed this exact recipe and mine didn’t turn out at all, the mixture looked more brown than yellow even after adding the tumeric, onion powder and garlic powder, I added to the pain and it just didn’t seem anywhere near as runny as yours so I had to add more water, but it then started sticking to my ceramic pan and it just dried up and was pretty much not even edible, I am pretty handy in the kitchen and cook a lot of meals, I’ve no idea why this turned out so badly.
I wonder if i used vegan butter would it give it that buttery fluffy taste?
@@goat2503 Old flour maybe?
Use black salt instead of table salt. Taste like eggs.
Not really a fan of it but it does indeed taste more like eggs
U gotta be careful though with black salt .... A lil' goes a long way. So some ppl use a mix of black and white salt as u don't need alot of black salt for that eggy flavor
Yes I agree👍👍, pinch of black salt will give it that taste, whilst the chickpea batter gives u the texture.
@@Tragic.Kingdom Right, be tasting more like eggs than real eggs😆
So there’s white pepper and black salt 😮
As a plant based eater i just found put about garbanzo bean flour...this recipe is exactly what we need to ween off the chicken eggs. THANK YOU! 💖💕
Gram flour works as well. Known as bésan in Indian languages . Gram flour is split chickpea lentil flour . I heard it binds better ....
Love me some eggs, have high cholesterol so eggs is a problem. I'm not vegan, nor am I vegetarian. I don't consume alot of meat. Most of my protein comes from eggs. I do eat poultry but mostly. Eggs. Definitely going to try this chick pea flour, scramble & omlette. Thanks for the video
@@Tragic.Kingdom gram flour is chick pea flour. Garbanzo bean and chick peas are the exact same thing. Just called different things depending on you location or culture
@@Coco-uy4kx no, gram flour is "split chickpea lentil" not the bean but a lentil variation . Channa means chickpea bean, channa dal means split chickpea lentil
To make this super convenient, I mixed up all the dry spices into a jar. I scaled up the amounts so I have more than one serving available and added some nutritional yeast and black salt too. I just measure out a Tablespoon of that into the chick pea flour and add water --- ready to go when I want a scramble! Thanks for the video.
Great idea!
Hi! How much yeast? Thanks.
@@mrplod1616 This is the recipe I made up for the seasonings: 1/2 C nutritional yeast
1 TBSP each garlic powder, onion powder, turmeric, mustard powder
1 tbsp parsley (optional)
1 tsp BLACK SALT (tastes like egg)
@@BusyLizzy_ Thanks! I'm loving these Chickpea Flower recipes.
@@mrplod1616 my understanding, no yeast.
Yours is the best chickpea scramble tutorial. Thanks girl! 🙏🏾 🙏🏾
You're welcome!
Had this for breakfast this morning. Tasty. Thanks for sharing.
You are very welcome!
Just made this and it is so delicious !😋 Thankyou so much for this! Another way I found was helpful to avoid the lumps was pouring the chickpea flour through a hand held strainer . I forgot what this method is called but that helped TREMENDOUSLY!
Also , an alternative for those who are like me who don’t use turmeric seasoning for coloring is:
Add 1/2 or 1 cup of baby carrots to equal amount of boiling water. Let boil for 20 mins and blend it all including the hot water to the blender I personally like to add 1 tbsp of nutritional yeast in it and use that as your wet mixture 😌💕.
Very good and yummy! Try using the chick pea juice from a can of chick peas instead of water and add also nutritional yeast and black salt instead of regular salt. Black salt smells and tastes like eggs!! You will love it!
That's a good idea, thanks!
Did the chicpea water make the eggs a bit lighter?
Also add mustard powder.
Thank u for sharing this to the point video. I do not need the back story, the family history, memories etc. GOD Bless u and yours!!!
😩😩😩
Omg this is the video that I need since I'm allergic to eggs even my mum is so I watched the video and I'm making it tomorrow THX FOR THE VIDEO SO MUCH
You're so welcome!
Man egg allergy is a b*tch. I'm in the same boat brotha
I definitely use Black Salt. I had been buying Just Eggs at Publix which is pricy at best so after going to five groceries I finally found the flour at Whole Foods, duh! I make this recipe and use Dave’s Good Seed bread and pour the mixture over the bread one side at a time to make a vegan version of French toast. I never use processed oils, just a non stick pan. When done I put a tiny amount of either Organic Maple syrup or dust with Erythritol powder that I grind up in my coffee bean grinder to make sugar free powdered sugar.
Whole Foods definitely has it all. Lol
So many great tips! Thank you
You did great wit the seasonins !! Tasty!! yet ALKALINE HEALTHY
Wow this looks just like eggs its crazy how these vegan food look like the real thing
it doesn't taste exactly like eggs but it's really good.
hahha but it is the real thing
Looks dry as crap too
@@feelme07 Why you got to be a dick? GO find a diff video then!
it is the real thing!
Thank you so much for this Queen ❤❤❤ I feel like this is what our royal ancestors ate....and now we are finding our way back to our roots.
Damn had no idea u can make eggs without eggs lol !! Well done 👍🏽
Egg-cellent. Thank you.
Lol you are very welcome!
This is a nice break from TOFU scramble. Thank you.
i just made it for the first time tonight. i liked when i first started eating it but then i got tired of it. Not a big fan but i could see how people would like this as an egg replacement. Helpful vid🤞🏾
I agree, on its own it's pretty bland. Another way to eat it is to put it into a breakfast taco or burrito... Or make an egg patty with it and add it to a sandwich with lettuce, tomato, maybe a plant based meat alternative if you're vegan.
I'm a newbie vegan and still finding my way and I've tried this recipe. But I used black salt instead yet I put too much in it. And then the chickpea flour cooked too fast since I had the pan hotter than it should. Lol, but I definetely still liked it. I'll make sure not to make the same mistake again. Thank you so much for this! ^-^
You're welcome!!
I like your recipe and I like your no nonsense type video!
Thanks!
I just made this for breakfast! Yummy... thank you so much!!!
Oh great! I'm glad you enjoyed it.
Yoooo!! This came thru clutch. Im new to the alkaline diet and woke up hungry and tried this out!! Perfect!! This will be my morning go to
So glad you like it!
I love your method of seasoning..........sprinkle, sprinkle...........that's old school😊😊😊😊
Lol, thanks
Why this video is so underrated i love it
Thank you!
This video was the first one that popped up when I did a search for this recipe. I see why with good reason. It’s simple and to the point. No long intros etc. Awesome vid. Keep it up 👍🏽
Thank you!
@@DanielleLaShawn you are so welcome! keep it up miss, you are doing great!
Excellent video! (Egg celent 😅 ) Straightforward and extremely informative and specific at the same time, this was just perfect, thank you so much
😂😂 Thank you!
I’m a mom of 2 one of my kids is a new born I have 0 time for anything this was very helpful thank you
You're very welcome!
I LOVE THE FACT YOU GET RIGHT TO IT..I DIDN'T TAKE A BATHROOM BREAK OR A NAP😂🤣😂🤣 ..CAUSE ALL THAT TALK WORK ON MY NERVES...I'M 64 YRS OLD AND TIME IS PRECIOUS ...THANK YOU SO MUCH FOR BEING ON POINT..I'M FOLLOWING YOU❤❤❤🙏🏾
Thank you! 😂
I just made this for breakfast. I think I fell a little short on the seasoning but I know I'll be making it again. It was super easy to do. Thank you!
So glad you tried it and even more happy that you liked it. You can definitely make it your own and season it how you like.
This looks terrific--thank you
Thank you! My family is transitioning please more vegan vids 😅
I am trying to transition back. I will most likely have more coming.
Thank you, This is delicious , Danielle i enjoyed this Recipe
Glad u enjoyed it!
Thanks for sharing this,looks good.😋
My pleasure 😊
Mind. Blown. Can't wait to try this!
i tried this. it was so good. my boys likes it and they are very picky
That's amazing! So glad you all liked it.
Very easy, much easier than other recipe, I will try yours, thank you !
Thank you!
Great idea thanks for sharing
You bet!
I’ve been looking for this recipe. Thanks😉
You're welcome ☺️
Really amazing! I have always done tofu scrambled “eggs” I’m really curious what this one tastes like thanks!!
It's been a month since you posted this comment which means you probably had time to make a chickpea scramble. If so, how was it? I'm curious to know just like how you once were (considering you've tried it). ... :)
Bernard Hard it’s good, tastes like onion & garlic flavored flour.
Bernard Hard I finally got to try this recipe and honestly ! She is a culinary genius!! I loved it and crazy enough it does taste very similar to scrambled eggs!!! To me anyway lol but I’ve been vegan 23 years so not sure lol. I did one batch with some added nutritional yeast and that was ALSO good! I’d like to try it with a dash of black salt that Indian spice that tastes like eggs. Overall I give this recipe three thumbs up it’s easy, it’s tasty, it does weirdly remind you of eggs and taste like eggs and it’s healthy with all that bean flour. I’m going to go top mine now with some vegan butter and melt it on top of it, I’ll try a few more batches , one with some baco bits in it (bacon scrambled eggs) one with some non dairy cheese shreds and one with both the baco bits and cheese. It would go really well with toast it’s definitely worth a try
hottiemarkable if you’re vegan like me it did taste like eggs I’m kind of in shock. Usually I do scrambled tofu which I also like but here’s another version just as good. I got the bag of bobs red mill garbanzo bean flour it was readily avail in my supermarket
I saw some comments 1/2 cup of water wasn’t enough... it wasn’t for me either but it’s easy enough to carefully just pour in water until it’s the consistency she shows
I just made this for brunch, it tasted really good. Thank you!
You're welcome!
Love your video, straight to the point and a very simple recipe. Thank you, I am going to try this.
So glad you enjoyed it!
@@DanielleLaShawn I tried your recipe, it was delicious. I have subscribed to your channel ❤️
This was helpful! Thank you
Just tried this, I added nooch. It was good but it didnt taste like eggs (maybe because I added nooch?)... (so Ill suggest also adding black salt for eggy flavor). It actually tasted like popcorn chicken, or the skin of a chicken. Reminded me of my childhood. So either I add black salt next time or I'm using this as batter/breading for homemade tofu chicken
Yeah it does not taste like eggs exactly bu it is good. Black salt will def help provide a more eggy flavor.
This mixture is also good for breading things like cauliflower
Add kala Nanak to replace your salt. This will provide the sulfur smell that will make it resemble egg in taste.
never tried mustard powder but I have tried black salt.
Can that be bought at a regular grocery store?
@@nematoaddd amazon or asian market in your city
Black salt is collected from the mines or salty soil. It is commercially processed in countries like Bangladesh, India, Nepal and Pakistan. This salt may cause incurable diseases, because it contains fluoride in toxic amounts. Research suggests that regularly taking this salt may cause fluorosis (fluoride toxicity).Aug 20, 2017
I heard I should try removing eggs from diet to rwduce acne, how do chickpeas nutritionaly comparing to eggs. Love this vidio thanks gonna try
Thank you!! I've used this recipe several times and love it
Omg, thanks for your comment. I love that you love it.
Danielle LaShawn you’re welcome!!!
I'm going to try this! Thanks for the great idea and video!
You're very welcome!
If u add some fine cut veggies, herbs and spices and a teaspoon of oil in the batter, and don't move it around u can make a omelette, just flip it over. In my culture is called a chila or pudlu.
Yes, I've seen people make omelettes with it too.
Thanks! it came out well
You're welcome!
I’ve been trying to figure eggables lately lol def trying this thanks
Lol, hope you like it!
Thank you for this! It's looks delicious! Bless you!
OMG! I need to try this!
I hope you won't be disappointed when you do.
I love this recipe
I usually add onions and peppers as well as nutritional yeast (maybe you did add yeast). I love it!
I didn't but I will try it
I'M GOING TO TRY THIS..LOOKS DELICIOUS 😋
Thank you! Great recipe! I added a bit of nutritional yeast, and a bit of baking powder. Next time I'll use about 1/4 of the salt.
Glad you liked it.
This was so easy! Thanks Girl!
You're welcome!
1 cup flour
1 tsp turmeric
1/2 tsp onion powder
1/2 tsp garlic powder
Black pepper
1 tsp salt
1/2 cup water
Great job I will try this tomorrow thank you for the video 😍😍🤗
I like to add it to breakfast tacos with veggies and potatoes 😋
Nice.
You made it look super easy !! Mine is always mushy it never gets hard!! Never. Maybe I need a different pan.
That probably has more to do with the thickness of your batter than your own I would think... Or maybe the cooking temperature or length of time?
But you said it never gets hard which implies you've tried cooking it longer... I'd thicken the batter, try a different brand of chickpea flour and definitely use the oil as it promotes crisping. If all those things fail, ya got me beat.
Everything in this Video is great
Thank you!
Great stuff!
Thanks!
thanks for the great vid , what heat did you use to cook it low, high , medium?
I'd go with medium/low
@@DanielleLaShawn thank you
Thank You Danielle!
You are very welcome Armando! ♥️
✍❤
I tried it today.. I followed ur directions but 1/2c of water wasn't nearly enough to make it the consistency of ur's. It ended up with more of a thanksgiving dressing type texture lol but flavorful haha
It did
You may have to play with it, a lot of environment factors can effect the moisture of your mixture. Once u get the right consistency you can fry it up and should get the same results
I'm confused. You said it wasn't enough but it came out like gravy? That sounds like too much. If that's the case, you can just keep cooking to reduce it.
Mine too. Mine ended up being gummy and grainy
@@123userthatsme "dressing" is stuffing
First of all your voice is so calming and awesome. But, try black salt it supposedly has the sulfuric taste like egg. I'm going to try this and play around with possibly mixing it with mungbean flour too. But I'm trying to find a way to make a consistency like just egg; this will be fun.
Thank you! I have black salt but I'm not the biggest fan. Mungbean flour is what they make the just egg with right? That should be awesome!
@@DanielleLaShawn Hi, yeah they use that in the just egg. But they mix a little carrot in.
Nice!
Thanks!
soy free gluten free hormone free!!!! love it!
Bam! Lol
Great Job, Danielle, you should do more vegan videos
Lately I've been doing nothing but vegan videos. Check them out.
genius idea!
Thanks!
Black salt / kaala namak will give it an eggy flavor and smell--- optional as cooked gram flour/ chickpea flour is tasty when cooked !!
Thank you it looks amazing
Thank you!
U need Himalayan black salt otherwise it looks great 👍🏿
It's an option if you like it. It can be overpowering in my opinion.
What they said👆🏽
Haven’t seen that kind of Morton’s salt bottle in a long time
I like the way your scramble came out👍🏾
@@DanielleLaShawn great way to get your minerals in that salt is dead. Use less if it’s over powering
nice!, gonna try this soon
Let me know what you think when you do!
Wow thanks for the video it looks like authentic scrambled eggs but what does it taste like
It's hard to describe what it tastes like... Mostly tastes like what you put in it.
Ok thanks
I have garbanzo fave mix.. I wonder if that’ll work with this
I've never tried that.
Thanks
Morton and other commercial table salts are stripped of their healthful minerals, making the salt much saltier than "whole" salt and depriving the person of many trace minerals. The iodine is important but can be gotten through supplementation. I use kelp capsules for my iodine, one a day. (Oh, and Celtic salt is MUCH denser in minerals than Himalayan pink salt, but both are good.)
Thanks!
Black salt is great for giving it an egg taste
I made this out of curiosity. It was alright. I’m not vegan but my sister is. She loved it. I would eat some of it if it was made for me, but I probably won’t be making it again. If you’re vegan, then I recommend you try it just to see if you like it. I decided to make it as shakshuka. Made the ‘eggs’ and then lightly fried some garlic and tomatoes. Then combined them together. It was better than eating the eggs alone
I agree, alone it's not very similar to eggs but in a breakfast burrito, taco or other recipes it's really good.
This is my go to recipe now lol
It reminded me of a barely Baked salty pastry. Not too egg like. But I haven’t had eggs in over 5 years so maybe I forgotten
I agree that it doesn't taste like eggs but I use it in recipes the same way
turmeric and black pepper as combination are potent anti-inflammatory
Good to know! Thanks!
Would "very fine" flour make a diff - better texture less grainy ? Or make it worse .....? I've always wondered abt that in regards to flours and baking , cooking
I've only seen plain garbanzo bean flour but I'm guessing that in this recipe how finely the flour is milled wouldn't affect the texture too much.
@@DanielleLaShawn I think it would. More fine , very fine will always make it less grainy , especially in legumes, beans & lentils cases that tend to be dry due to the way it absorbs water & oil. U shud try this recipe with Gram flour (split chickpea lentil flour) also known as bésan (pronounced - bay-sun) in south Asian languages . A common staple at south Asian grocery stores !
Can you add wet herbs to the dry herb mixture ? And have you ever tried crushed chick peas in your chick pea flour?
Thanks for posting
Haven't tried either of those things but you can def add them. Why not give it a whirl?! Lol
Danielle LaShawn lmfao haha youre funny
I will def come bck & tell you what happens
I definitely use herbs and only herbs with some Himalayan pink salt
Tiara H. Nice thank you
Can you use any type of flour? Or does it have to be chickpea flour? By the way looks good! Can't wait to try this
I would stick with chickpea flour. Idk if you can make it with other types, I've never tried it.
Chickpea powder has a bitter taste
Hello mom love you did a great job...
Thank you!
Yasssssss hunty
I'm gonna try this..thank u..never heard of this before..but i bet its 🔥!!😂💝
It's better eaten with other things IMO, like in a breakfast burrito
Can you do it with dehydrated chickpeas somehow?
Idk for sure, but I would assume that chickpea flour is dehydrated chickpeas. Maybe if you blend them into a powder?
Awesome video, how many servings is this?
I guess that depends on how you're using it and how much you eat... Nutritional info should be on the bag though.
Ooh definitely need to try this! 🤤
It’s really good, especially on breakfast tacos
In India chick pea flour has been used in tons and tons recipes.. try to find out on youtube Indian Rajisthani besan Patodi sabzi and khandvi u make u will love it ..
Thank you!
If you ferment the chickpea flour batter for two days it’s even better.
I can see that.
can I premake the batter and store for the week?
I've never tried that so I'm not sure
Add some black salt to get that egg taste