Aquafaba … No, this is not an aftershave from the 70’s – we’re talking about the leftover liquid you get from boiling chickpeas (it is magic!)
Around 3 years ago, a French chef named Joël Roessel made an important discovery that has taken the plant-based world by storm. Experimenting in his kitchen one day, he found that the leftover liquid from boiling chickpeas (or garbanzo beans – whatever you prefer to call them) is an AMAZING and foolproof alternative to eggs. Yes, you heard me correctly, an alternative to eggs – in baking, and even in things like omelets and frittatas.
When beaten, this viscous liquid turns thick and frothy, just like beaten egg whites. It has a very mild taste, which is unnoticeable in baked goods.
1 ½ cups dried chickpeas, well rinsed
4 cups of water
1-2 Tbsp. = 1 egg white
2-3 Tbsp. = 1 whole egg
*If you are used to using large eggs (and that’s what the recipe calls for), then opt for the larger measurement – i.e. 2 Tbsp. to replace 1 egg white.
Kiran, why should I switch to using aquafaba instead of eggs?
First, perhaps you and your family are making a conscious decision to consume fewer animal products, or, to go plant-based altogether.
Second, maybe someone in your family has an allergy (or a sensitivity) to eggs. It is more common that you may think.
Third, while eggs are not as controversial as they were in the late 80’s and early 90’s because of the “cholesterol” scare, eggs still do contribute cholesterol to the diet. For anyone dealing with heart disease and/or high blood pressure, aquafaba is a great alternative.
Fourth, chickpeas contain so much goodness – they are chock a block full of protein, fiber, Vitamin K, folate, iron, B6, magnesium, phosphorous, zinc, copper, and selenium. They are, really and truly, one of nature’s super foods.
Fifth, cost. Dried chickpeas are very inexpensive, last a long time, and go a long way. Because you can also eat the chickpeas (as well as keep the liquid), it serves a dual-purpose in your kitchen. Eggs, on the other hand, (especially the organic, free-range variety) are very costly, by comparison.
I hope so! What an incredibly versatile legume. If you know of any other delicious, nutritious, inexpensive, and readily available foods that can also be whipped, beaten, frothed, foamed, and emulsified, I would love to know about it! 😉
Lastly, thank you so much for visiting! I hope you have found some valuable information, if so, I’d love to hear about it!
Please feel free to share this post with anyone who might benefit, and comments are always welcome!
I look forward to connecting with you next time!
From our kitchen to yours,
Love + Peace