Sicilian Chickpea Flour

Sicilian chickpea flour, grown without chemical fertilizers and herbicides

The Sicilian sun legume: golden, protein-rich, and versatile, the heart of panelle and farinata.

Chickpea Flour from Molino Crisafulli

Sicilian Chickpea Flour from Molino Crisafulli is made from chickpeas grown in Sicily without the use of chemical fertilizers and herbicides, respecting the land and tradition. Unlike wheat flours, this flour is made from a legume: it is naturally gluten-free and particularly rich in plant proteins, fiber, and minerals. With its distinctive golden color and intense, enveloping flavor, it is a versatile and valuable ingredient, the basis of some of the most beloved recipes of Mediterranean cuisine, from Sicilian panelle to farinata. Milled with the artisanal care that distinguishes Molino Crisafulli, it is a genuine and natural flour, the result of a short and careful supply chain, which brings all the nutritional value of this extraordinary legume to the table.
 
 
 

The roots of this flour are deep in the poor Mediterranean cuisine

Chickpeas are one of the oldest cultivated legumes, present in the Mediterranean basin for thousands of years and a staple in the diet of people since ancient times. Their flour has given rise to iconic dishes of peasant and popular cuisine: in Sicily, panelle, chickpea flour fritters, wrapped in bread, are famous and are one of Palermo's most beloved street foods; in Liguria and Tuscany, farinata (or cecìna), cooked in a wood-fired oven, reigns supreme; and countless soups and rustic preparations use them throughout Southern Italy. These recipes, born of peasant ingenuity, transform a humble legume into a nutritious and flavorful food. Molino Crisafulli renews this tradition by cultivating Sicilian chickpeas naturally and respectfully.
 
 
 

Choosing Chickpea Flour means taking care of yourself

Chickpea flour is considered a true nutritional treasure. It's a valuable source of plant-based protein, making it an excellent addition to vegetarian and vegan diets and a valuable complement to grains. It's also rich in fiber, which is beneficial for intestinal health and promotes satiety, and minerals such as iron, magnesium, potassium, and phosphorus, as well as B vitamins and folate. Being naturally gluten-free, it's also suitable for those with celiac disease or following a gluten-free diet (always check the label for contamination). It's satiating and has a moderate glycemic index. Grown without chemical fertilizers and herbicides, it's a natural and environmentally friendly product. A healthy, nutritious, and versatile food to enrich your everyday cooking.
 
 
 

How to Best Use: Sicilian Chickpea Flour

• FOR THE PANELLE AND THE FARINATA — This is its most famous vocation. Prepare Sicilian panelle or farinata by mixing the flour with water, salt, and a drizzle of oil; season with Organic Red Onion or aromatic herbs, for a traditional golden and crunchy dish.
• FOR PANCAKES, FLAMS AND VEGETABLE MEATBALLS — Excellent binder and rich in protein. Use it for vegetable fritters, flans and vegetable meatballs, perhaps spiced with a pinch of organic turmeric powder e Cumin powder, for tasty and nutritious vegetarian dishes.
• FOR SOUPS, CREAM SOUPS AND BATTERS — Versatile and with good thickening power. Use it to give body to soups and creams, or to prepare light and crunchy batters for frying vegetables, finishing with a grating of Verdello lemon.

The Producer: Molino Crisafulli

Molino Crisafulli is a historic mill in Caltagirone, Sicily, operating since the early 1900s and managed by the Sammartino family. It grows ancient Sicilian grains, legumes, and hemp directly, following a natural, short supply chain, grinding them using artisanal methods, a custodian of the island's milling tradition and indigenous raw materials.
 
 
 

Ingredients

Flour made from Sicilian chickpeas, grown without the use of chemical fertilizers and herbicides.
Naturally gluten-free. 
 
 
 

Food container

This flour is natural and living, produced without the use of pesticides. For this reason, especially in the summer, it is recommended to store it in the refrigerator and sift it before using.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 350-390 kcal / 1480-1630 kJ
• Fat: 6-7 g (of which saturated fatty acids: 0,6-1 g)
• Carbohydrates: 45-58 g (of which sugars: 3-6 g)
• Fiber: 10-11 g
• Protein: 20-22 g
• Salt: 0 g

Nutritional values ​​are estimated on a reference basis for chickpea flour and may vary.
 
 
 

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