Step 1

Directly blend the dried chickpeas in a high-speed food processor/blender or grind them in a spice grinder.

Step 2

Sieve the flour to remove any lumps. Then try grinding the larger particles again.Store in an airtight container for up to 2 months.

Step 3

First, soak the chickpeas overnight (minimum of 8 hours, and you can go up to 24 hours). Make sure to cover them with enough water as they will expand 2-3 times their size.

Step 4

Drain the water (you can use this to water plants) and rinse well the soaked beans. Then, pat them dry as much as you can.

Step 5

Dry the chickpeas in a sunny warm spot or alternatively, dry them in the dehydrator or oven at 50ºC for 12 hours.Lay them out in single layers across baking sheets (or the dehydrator trays), for the quickest dry time.

Step 6

When the chickpeas are completely dry, grind them. If they're not completely dry then you'll end up with a 'paste' rather than flour- so be patient. You can blend them in a high-speed food processor/blender or grind them to a fine flour in a spice grinder.

Step 7

Sieve the flour to remove any lumps. Then, you can try grinding the larger particles again. This may take a few passes to all become fully ground.

Step 8

Store in an airtight container for up to 2 months.