A serious question -deserves a serious answer.
#1: why bother in the first place?
Chickpea flour- or besan- is the vegan staple for an omelet substitute.(plus a lot of other great dishes too-especially from Indian cuisine).
Don’t believe me? check online- you will find tons of great recipes for vegan omelets, basically including mixing 1:1 ratio of chickpea flour with water, and adding condiments, herbs, fried onions, garlic, vegan cheese, what not- and pan-frying until firm.
To be totally honest- with all due respect, in my opinion, it doesn’t come close to the taste of freshly fried scrambled eggs or an omelet, but this may not be the case for other vegans- I know some people can’t stand the smell or taste of fried eggs so this is a good solution for them.
I still miss the taste of meat, eggs, and dairy- I wish they would hurry up and find vegan products that can give you the same old real taste, without being real at all. (though not over-processed either. I know- so demanding).
Why do I use chickpea flour if it doesn’t resemble fried eggs? because it happens to be very very (very) nutritious and healthy, packing 22 grams (!!!) of protein for 100 grams of besan, 11 grams of fiber, plus vitamins and nutrients. (potassium, magnesium, calcium, iron and vitamin A ).
The taste -in my opinion- is ok, certainly tastes better when I think of the protein jewel this is.
Though- I must say- that in my opinion- if you can’t stand the taste of something- no matter how nutritious it is- don’t eat it.
*that is- if you are an adult- if you are a teenager and your parents make you eat Brussel sprouts -well- I have nothing to say then. except maybe educate yourself on the subject of nutrition so you can suggest other vegetables that pack the same nutrients- and you like their taste. (somehow I have a hunch that parents in 2020 don’t do the “no Brussel sprouts -no dessert” thing anymore, do they?)
#2: is it easy to make at home?
Well, actually, no.
First, you need to wash and dry your dry chickpeas.
No- you cannot use canned chickpeas, in case that wasn’t obvious.
then you need to bake them for a few hours in the oven until they are caramel-colored and totally dry, then you need to let them cool down, then you need to grind them -in a very powerful machine that can handle these tough cookies and not break the blade, then you are done.
Since I cannot stand the thought of an oven running almost empty (1 small tray is considered empty in my oven), I quickly stuck in a tray of potatoes and sweet potatoes to bake too.
#3: how much money does the DIY thing save anyway?
I compared the ingredients on Amazon- not because I buy my groceries on Amazon- they hardly ship internationally these days and the shipping costs are basically 100% of the product’s price, but because it can give an idea of the price range.
Anyway- 5 kilos of dried chickpeas cost 37 $-so 1 kilo should be 7.4 $. (always good to buy in bulk if this is a staple you use on a daily basis).
while 1 kilo of chickpea flour costs about 13.5 $.
That means double the price– assuming 1 kilo of dried chickpeas yield 1 kilo of besan- and if I remember correctly- that is more or less the case.
#4: is there a difference in taste?
Actually- in my opinion- there is.
My homemade besan tasted better in my opinion- since it was freshly ground and didn’t spend time in a bag waiting for someone to own it.
#5:Sooooo?? what’s the final verdict?
Well, it depends.
If you are willing to spend the time, have the powerful instrument to grind those extra hard tough jewels, and heat the oven for a few hours just to save a few $$, and improve the taste to some extent-go ahead, enjoy.
I am guessing this is probably relevant only for retired (or early retired) folks like me, because honestly, I can’t see how a working person can even consider this to be a valid suggestion.
Enjoy- the cooliflower. (only today- the cooliflour).