Are Chickpea Flour and Besan the Same?

November 2, 2025 •

4 min read

While many assume besan and chickpea flour are interchangeable, they are technically different products made from distinct varieties of chickpeas. The common chickpea flour available in Western markets is typically milled from whole, pale white chickpeas (garbanzo beans), whereas besan is a finer, smoother flour made from split brown chickpeas, also known as Bengal gram or chana dal.

Quick Summary

Explore the key distinctions between chickpea flour and besan, including their source chickpeas, texture, and flavor profiles. Understand how these differences impact cooking and learn when substitution is acceptable or requires adjustments for optimal recipe results.

Key Points

Source Difference: Besan is made from split brown chickpeas (chana dal), while standard chickpea flour uses whole white chickpeas (garbanzo beans).
Texture Varies: Besan is milled to a finer, smoother powder, whereas common chickpea flour is coarser and fluffier.
Flavor Profile: Besan has a milder flavor, making it versatile for both savory and sweet dishes, while chickpea flour has a more pronounced, earthy taste that mellows upon cooking.
Substitution Warning: While sometimes interchangeable, substituting besan and chickpea flour can affect the texture of baked goods, with besan yielding softer results.
Water Absorption: The fine texture of besan means it requires less liquid for a batter compared to the coarser, standard chickpea flour.
Shared Benefits: Both flours are gluten-free, high in protein and fiber, and rich in micronutrients like folate, iron, and magnesium.
Regional Uses: Besan is a staple in Indian cuisine for fritters and sweets, while garbanzo bean flour is used in Mediterranean flatbreads like socca and farinata.

Understanding the Raw Ingredients

To grasp the core difference, one must first look at the chickpea itself. The world of chickpeas is more diverse than many realize. The flour commonly sold as "chickpea flour" or "garbanzo bean flour" in North America and Europe is produced from the larger, pale-colored Kabuli chickpeas. These are the familiar chickpeas used to make hummus and salads. Besan, on the other hand, is milled from Desi chickpeas, specifically the split and skinned brown variety known as chana dal. This difference in the starting legume is the fundamental reason for the distinct qualities of the resulting flours.

Texture: A Tale of Two Grinds

Perhaps the most noticeable difference between besan and chickpea flour is their texture. This variance is a direct result of the milling process and the chickpea type used.

Besan: Because it's made from split and hulled chana dal, besan is milled into a very fine, smooth, and powdery consistency. It feels silky to the touch and creates a compact batter when mixed with liquid. This is why it works so well for Indian snacks like pakoras, creating a light, crisp coating.
Chickpea Flour (Garbanzo Bean): This flour is milled from the whole, larger chickpea and is typically coarser in texture. It feels more granular and less dense, and a batter made from it will have a fluffier, less compact consistency. This coarser texture contributes to a different final product, sometimes requiring more moisture in baking.

Flavor Profile and Culinary Applications

Another key distinction is the subtle flavor profile each flour brings to a dish. While both have an earthy, nutty taste, their intensity differs.

Besan: Possessing a milder, sweeter, and less bitter flavor, besan is widely used in the Indian subcontinent for both sweet and savory dishes. It is essential for making delicate crepes like chilla, steamed savory cakes like dhokla, and fudgy desserts such as besan ladoo.
Chickpea Flour (Garbanzo Bean): This flour has a more pronounced, earthy, and sometimes slightly bitter flavor, especially when raw. The flavor mellows considerably when cooked, which is why it's a staple in Mediterranean and Middle Eastern dishes like the French flatbread socca and Italian farinata. The stronger flavor requires more thorough cooking to eliminate any raw aftertaste.

Culinary Interchangeability and Adjustments

So, can you use them interchangeably? The answer is: sometimes, but with caution and adjustments. For simple recipes, such as thickening sauces or making coatings for fried foods, swapping them out might not significantly impact the outcome. However, for more delicate recipes, the difference in texture and moisture absorption can lead to failures.

Here are some tips for substitution:

If using coarser chickpea flour in a recipe calling for besan, you may need to add a little less water to the batter to achieve the right consistency, as besan requires more liquid. The final product might be denser.
If substituting besan for chickpea flour, you may need slightly less flour or more liquid to prevent the batter from becoming too thick. The result will likely be softer and less robust. This can be desirable in some baked goods.

Nutritional Similarities

Despite their differences in origin and texture, the nutritional profiles of besan and garbanzo bean flour are quite similar, as both are derived from the same legume species. Both are naturally gluten-free and packed with nutritional benefits.

High in Protein: Both flours are excellent plant-based protein sources, making them a great choice for vegetarians and vegans.
Rich in Fiber: The high fiber content in both flours aids digestion and promotes a feeling of fullness.
Micronutrient Powerhouses: Both contain essential vitamins and minerals, including iron, magnesium, manganese, and a significant amount of folate.

Comparison: Chickpea Flour vs. Besan


Feature	Chickpea Flour (Garbanzo Bean)	Besan (Gram Flour)
Source Chickpea	Whole, pale white Kabuli chickpeas.	Split, hulled brown Desi chickpeas (chana dal).
Texture	Coarser, fluffier, and more granular.	Finer, smoother, and more compact.
Moisture Needs	Requires more water for a uniform batter.	Requires less water for a uniform batter.
Flavor	Stronger, earthier, and can be slightly bitter when raw.	Milder, sweeter, and less bitter.
Common Uses	Mediterranean flatbreads (socca, farinata), frittatas, thickeners.	Indian fritters (pakoras), sweets (ladoo), pancakes (chilla).
Resulting Dish	Drier, firmer texture in baked goods.	Softer, moister texture in baked goods.

Conclusion: Know Your Flour

While often conflated under the blanket term "chickpea flour," besan and garbanzo bean flour are not the same product. The differences in their source chickpea—brown, split chana dal for besan versus whole, white Kabuli chickpeas for standard chickpea flour—result in distinct textures, flavor profiles, and culinary behaviors. For many simple applications, a direct substitution can work, but for traditional and more sensitive recipes, understanding the specific properties of each is key to achieving the best results. The next time you're at the store, checking the label and origin will help ensure you have the right flour for your culinary creation. Armed with this knowledge, you can confidently choose the correct gluten-free option to suit your specific recipe and flavor goals. For more in-depth information on flour varieties, the article by Vegan Richa offers a helpful perspective on these distinctions.

Frequently Asked Questions

Yes, you can, but the result may differ. Since standard chickpea flour is coarser, the pakora coating might be a bit denser and less crisp than with traditional, finer besan. You may also need to adjust the amount of liquid slightly.

The choice depends on the desired result. For softer, moister baked goods, besan is often the better option. For recipes requiring more structure and a firmer texture, the coarser standard chickpea flour may be more suitable.

Yes, besan is also widely known as gram flour, particularly within Indian and other South Asian cuisine contexts. This term refers to the same flour made from split brown chickpeas.

Standard chickpea flour made from garbanzo beans can have a slightly bitter raw flavor. This bitterness typically cooks out, which is why it's important to ensure dishes using this flour are fully cooked.

When making a batter, start by adding less liquid to besan than you would with standard chickpea flour, as besan is finer and absorbs moisture differently. Adjust the liquid slowly to achieve the desired consistency.

Yes, context matters. Many non-Indian brands use 'chickpea flour' for garbanzo flour, but if it's an Indian brand, the product labeled 'chickpea flour' is almost certainly besan (gram flour). Check the ingredient list for 'chana dal' if you are unsure.

For thickening sauces and gravies, besan and chickpea flour are generally interchangeable. The fine texture of besan may mix more smoothly, but both will effectively thicken a dish.