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Also known as a garbanzo bean or chick-pea, this legume is a round, tan-colored bean with a slightly nutty flavor, that is a member of the pea family.

A fried food that is common in the middle eastern countries such as India. Known as a fritter in the U.S., a Pakora may be formed as a small round patty or simply take the shape of the combined ingredients, becoming irregularly-shaped if small strands of vegetables are added to the contents.

A term that refers to products that contain no gluten, which is found in many foods, but is most notable as the substance that gives dough its elasticity, strength, and makes the dough rise.

A substance in certain types of flour that gives dough its elasticity, strength, and makes the dough rise.

A flat cake, similar to a pancake that is a traditional food from Italy. It is made by adding chickpea flour to a bowl of lukewarm water, which is then allowed to stand for several hours.

Varieties of small round legumes that are typically classified as fresh, field or pod peas. The fresh pea is a small, round green vegetable, which is grown in a pod and is generally harvested in the early summer.

Also known as a chickpea, a garbanzo bean is a round, tan-colored legume with a slightly nutty flavor.

Flour that does not contain gluten, which is a protein found in some types of flour milled from various grains, seeds, legumes, tubers, and nuts.

A generic name given to various plants in the legume family including kidney, navy, fava, pinto, lima, black, red, green, chickpea, and lentil.