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BREAD CRUMB RECIPE HOW TO

So, if you're using the chickpea crumbs for coating, bread very lightly.Ĭhickpeas are a very good binder. The downside is that they stay quite dry. This can be a good thing because they don't really get soggy. If the purpose is topping, you can do a coarser pulse.īy now, you're probably wondering how these crumbs perform in different recipes.Ĭhickpea breadcrumbs are drier than regular breadcrumbs. If the purpose is coating or binding, do a finer pulse (I usually use my Vitamix to do the final pulse). The texture will depend on what you're using the chickpea crumbs for. Transfer the baked chickpeas into the food processor once again (the chickpeas will be somewhat clumped together at this point) and process them until you get a breadcrumb-like texture. Make sure the chickpeas aren't too crowded otherwise they won't dry out properly. Spread the processed chickpeas into a single layer on a baking sheet, and bake them at 350☏/176☌ until dry, for 15-20 minutes. The chickpeas should retain some of their texture. If you're using cooked chickpeas, be careful not to purée the chickpeas. Add the soaked chickpeas into a food processor and pulse them until chopped. Note: if you decide to cook the chickpeas, a shorter soaking time is perfectly fine. Once soaked, drain the chickpeas and rinse them thoroughly. This step is really important because if the chickpeas aren't sufficiently softened, they will not break down easily. Add the dried chickpeas into a bowl, cover them with water, and let them soak for ~ 24 hours.

BREAD CRUMB RECIPE HOW TO

My method for how to make chickpea breadcrumbs is really simple. Adding a little bit of parsley, rosemary, thyme, garlic powder, and salt, can transform the chickpea crumbs into those savory breadcrumbs you can get in the store.

Seasoning (optional): you can keep the chickpea crumbs plain or add seasoning.

Canned chickpeas have a more of a metallic, bean-y taste. Dried, soaked chickpeas have a more subtle flavor with nutty undertones. However, dried chickpeas excel in flavor. The advantage of using canned chickpeas is that other than rinsing, there's no prep involved.

Chickpeas: you can use either dried or canned chickpeas.

This recipe calls for only one basic ingredient: Tips for Making Chickpea Breadcrumbs (Chickpea Crumbs) Ingredients It has the course little pieces of the crumbs and the 'crispy' texture due to its flaky nature.

The texture is very similar to panko breadcrumbs. If you add these breadcrumbs to a recipe with stronger flavors, you can't taste them at all. For the price of one package (which is $10!), you can buy enough chickpeas to make five times that amount.Īs you might suspect, chickpea crumbs do have a slight chickpea flavor, but the flavor is not overpowering. To be honest, I have never tried their chickpea crumbs because when I looked at the ingredient list - "chickpeas" - I figured I could make the "breadcrumbs" at home at a much lower price. I think it's the only company that currently sells chickpea breadcrumbs.

I am not sure if I should call them chickpea breadcrumbs or chickpea crumbs?Īnyway, lately, I have seen quite a few recipes calling for chickpea crumbs by Watusee.

I am a huge fan of all things chickpeas - hummus, falafel, socca bread, chickpea croutons, and now chickpea breadcrumbs. You can use chickpea crumbs in place of classic breadcrumbs in any recipe to add flavor, protein, and fiber while keeping the same crunchy breadcrumb texture. Chickpea breadcrumbs are a single ingredient gluten-free and grain-free breadcrumb alternative.