How to Make Sprouted Chickpea Flour
Prep time
Cook time
Total time
Category: DIY
Makes: 2 cups
  • 2 cups dried chickpeas
  1. If you can find sprouted chickpeas for purchase, you can skip ahead to step 3. Place your chickpeas in a large bowl. Cover them with a few inches of filtered water and let sit at room temperature for 24 hours, out of direct sunlight. Halfway through you can drain, rinse, and add fresh water. I rarely do a water change, but I will if the water is looking particularly scuzzy. After 24 hours, drain and rinse.
  2. Spread the rinsed chickpeas in a single layer on the mesh sheet of a dehydrator. I use an Excalibur dehydrator for this. Dehydrate them at 118F until dry, about 8-12 hours. If you don’t have a dehydrator, you could try doing this in your oven at the lowest temp. Keep an eye on them to make sure they don’t burn. Let cool to room temperature.
  3. Pour your dried chickpeas into a blender or food processor. I used my Blendtec which only took a minute or so, but I think my processor would have worked just as well. Blend until the chickpeas are broken down into a fine flour. Use right away or pour into a jar and store short-term in the fridge or freezer.
Recipe by Newleaf Nutrition at