Comments on: Chickpea Crumbs

By: Beth

Beth — Mon, 07 Feb 2022 20:02:41 +0000

In reply to Kathlene. Oh I love hearing this, Kathlene! I use soaked chickpeas to make my falafel so I'll usually soak extra so I can make these crumbs too. So glad this worked out so well for you!

By: Kathlene

Kathlene — Sun, 16 Jan 2022 14:29:08 +0000

Love this recipe. Super easy and worked great. I used them to coat my homemade falafel for the air fryer. Now I’m hooked!

By: Lauren

Lauren — Wed, 08 Jul 2020 03:24:45 +0000

Super easy to make!! However, when I actually try to use the breadcrumbs (for example on chicken strips trying to make chicken fingers) the breadcrumbs never crisp up in the oven ????. Is this normal? I coated the chicken in Aquafaba first since I’m egg free. I didn’t use any type of flour. Could that be why? I was going to use chickpea flour but didn’t. Any ideas?! Thanks again for the awesome recipe! I want to use the breadcrumbs again, but need to find a way to get them crispy!

By: Jenn Stevens

Jenn Stevens — Thu, 04 Jun 2020 19:55:37 +0000

In reply to Beth. Love your videos Beth! Jenn

By: Crispy Chicken Katsu with Chickpea Panko - The Flex Foodie

Crispy Chicken Katsu with Chickpea Panko - The Flex Foodie — Tue, 21 Jan 2020 21:06:32 +0000

[…] I was pretty excited – or at least intrigued – when I found this package of Chickpea Crumbs at my local natural foods market. If you can’t find it locally, they have a 2-pack online with Amazon Prime shipping. Or you can actually make your own using canned chickpeas. […]

By: bonnie

bonnie — Fri, 10 Jan 2020 23:53:37 +0000

love ur writing. humorous and enjoyable. i plan to go get cans tonite and try it. i intend to make keto chocolate mousse with the liguid. if i like all of it i will cook my own chick peas. i’m very excited, lol

By: Beth

Beth — Sun, 03 Nov 2019 18:25:46 +0000

In reply to Kay. Hi Kay! I've tried it that way, and what ultimately happens is that the crumbs don't dry out at the same rate, which leaves some of them extra crispy (which leads to burning when they're used as a coating), and the inside of the chickpea doesn't get exposed to the heat as much so it can be wet/pasty. I like the way you think, though! :)

By: Kay

Kay — Sun, 03 Nov 2019 02:46:28 +0000

Can we not roast the chickpeas whole, and then just blend them into larger size ‘crumbs’?

By: Jen

Jen — Mon, 19 Aug 2019 10:18:16 +0000

In reply to Beth.

Thanks – can’t wait! So glad I found your site.
Speaking of crunch – I’ve been experimenting with healthy oil free cookies but the lack of oil makes it hard to get a good crunch without pounding on the sugar. Maybe this is my solution! Thank you!

By: Beth

Beth — Mon, 19 Aug 2019 05:04:21 +0000

In reply to Jen. I have! I'm still experimenting to make the best recommendations, but in general these chickpea crumbs work very well as sub for breadcrumbs. The thing I've noticed is that they tend to be extra crunchy, which when being used to absorb moisture and serve as a binder can sometimes lead to a dry or crunchy result when crunch isn't intended. But they are still absolutely worth trying as a substitute just as they are. I'm looking forward to sharing more uses for them very soon!