There was a great looking recipe for a Mediterranean salad with chickpea patties in this month's real simple. Essentially you pulse chickpeas with spices and garlic, then lightly fry them as you would falafel.

The recipe called for 2 TBS of AP flour, just to dredge before frying, but I was thinking I could use garbanzo flour instead to keep it SB friendly, maybe eve phase 1 friendly...thoughts? Garbanzo flour is essentially ground dried chickpeas.

And if it *is* SB friendly, boy do I have a delicious zucchini pancake recipe to post!

IMHO, I think garbanzo flour is fine to use in Phase 1, since it's just ground up chick peas. But there was a discussion on this a while back, and others say because the consistency has been changed into a flour, it should be considered a Phase 2 food. I still disagree with that, and would go ahead and use it in Phase 1.

It was me who posted a recipe that caused the ruckus lol, if you can call it that! But, I do understand the "flour" view... same with nut flours... but I use it anyway- especially in such small amounts~

That sounds realy good

Thanks for the feedback! They are really tasty, but they do fall apart. I think next time I might add an egg to see if they hold together better.

Posting the zucchini pancake recipe in the recipe section...they're really delicious!

WOW - I had no idea they make different kinds of flour like GARBANZO flour. I'll have to look for it next time i'm shopping!

Bob's Red Mill makes all kinds of bean, nut & whole grain flours. My favorites that I use a lot are almond flour and white bean flour (very neutral flavor...I use it in a lot of things, incl. soups).

Many stores carry a large selection of these products but if you can't find them, they are available the their website.

where did you post the recipes? i couldn't find them, I looked in p1 entrees

It's in side dishes - Phase I.