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Granulated Chickpeas

Granulated Garbanzo Beans are a versatile and naturally gluten-free ingredient made from coarsely ground garbanzo beans, the small, knobby beans that are a staple of many Indian and Mediterranean dishes.

  • Granulated Garbanzo Beans are ideal for falafel

  • High in protein, fiber, manganese and vitamin B

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    Suggested uses

  • Ideal for falafel recipes

  • Use in homemade veggie burgers to add flavor and texture, and act as a binding agent

  • Add to soups, stews or chili as a thickener

  • Cook as you would polenta, and serve with roasted or grilled vegetables and various sauces for a vegetarian main dish

  • Basic prep

    Ready to use. No preparation necessary.

    Storage & handling

    Store in a dry, cool place.


    Garbanzo beans.

    One of the earliest cultivated legumes, Garbanzo Beans (Cicer arietinum)-also known as chickpeas, ceci beans, channa, Bengal grams and Egyptian peas-have been grown in India, the Middle East and parts of Africa for thousands of years. There is evidence to suggest that Garbanzo Beans may have been grown in Turkey 7,400 years ago.

    They grow best in tropical and subtropical climates with heavy rainfall. Much of the world's Garbanzo Bean supply comes from India, although they are also being grown in the U.S., primarily in California. The plant grows 8 to 20 inches high, and has small feathery leaves on either side of the stem. Garbanzo Beans, like common green peas, grow in seedpods, each containing two or three beans.

    Garbanzo Beans are eaten around the world, in numerous forms. One of the most popular, falafel, is an ideal application for these coarsely ground Granulated Garbanzo Beans. They are also ideal for adding flavor and texture, as well as acting as a binder, in veggie burgers.

    Classic recipe

    Chickpea Soup with Fresh Oregano and Olive Oil

    What to do with Coarse Chickpea flour? This Mediterranean style soup is a perfect use of our Chickpea Flour, and the cooking time is greatly reduced compared to whole Chickpeas. Lemon juice and fresh oregano keep the flavors light.