Salt: You can substitute with a lower-sodium alternative but some salt does help the chickpea flour absorb the water. If you don’t have dried you can also use fresh rosemary, just chop it finely and increase the amount to half a tablespoon. Rosemary: I love the earthy taste here but if you don’t like it or don’t have it you can omit it or substitute it with thyme.
I’ve also used gram (besan) flour before with great results. Water: Just plain water here, don’t substitute with stock.Ĭhickpea flour: This is the star of the show and I recommend sticking with it, also called garbanzo bean flour. If you don’t like garlic you can omit this. Garlic powder: You can use either powder or granules here, I don’t recommend using fresh garlic as the cooking time is so quick that it will still taste “raw”.
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