Learn how to make Aquafaba from Dried Chickpeas, the vegan egg. A plant-based egg replacement using dry chickpeas or chickpeas from scratch.

Aquafaba in a jar and seen in the background are some chickpeas. — Aquafaba from dry chickpeas

This Vegan egg can be used in a lot of vegan baking, mayo, fluffy pancakes, as a substitute to thicken gravy, etc. It is believed to

Typically this is made using chickpeas or white beans but one can make it with other legumes too. Other legumes such as peas, lentils, soy, kidney, and black beans can be used too. It might slightly change the composition or may required more or less water.

The aquafaba most similar to egg white in its culinary characteristics appears to be from chickpeas and white beans such as the Navy bean. Other legumes, such as peas, lentils, soy, kidney, and black beans can be used, but their slightly different compositions may require more adjustment of water content to work well.^[13]

What is Aquafaba?

Aquafaba is the water in which legumes like chickpeas are cooked. It is a good replacement for eggs and egg whites. The easy way to get aquafaba is from the liquid from a can of chickpeas or any kind of legume.

Aquafaba from dry chickpeas / Aquafaba from Scratch

One can get the same use by cooking some dry legumes too. As I do not buy cans or ready legumes, I made this aquafaba from scratch. Getting dry chickpeas is budget-friendly as well as preservative-free.

Making it from scratch is easy. The only thing is that you need a little planning as it would take some time to soak, cook, and then use the liquid.

Aquafaba in a jar and seen in the background are some chickpeas and a spoon of vegan mayo in the front. — Aquafaba from dry chickpeas

How is Aquafaba made from dry chickpeas?

The first step is soaking the chickpeas. I like to soak all my legumes and hence this step is important. Many avoid it and do it instantly. I think and believe that soaking legumes and pulses improves digestion and hence it is best to soak them. Soaking for a minimum of 6-8 hours or overnight will work.

The next step is cooking. One can cook this in an Instant Pot, open pot, or a pressure cooker. Check out this post on how to cook Chickpeas in Instant Pot.

The key to cooking chickpeas for making aquafaba is the water ratio. Too much water will dilute the aquafaba and it might not be starchy. For that, you might need to cook or reduce the water to gain the right consistency.

I did not cook the water. I used the right amount of water and let the water sit in chickpeas for 8-10 hours or overnight. This helped in getting that foam or the water to become starchy. So what I did was let it sit in the refrigerator overnight and use it the next day.

Vegan Mayonnaise

It was perfect for me to make some good Vegan Mayonnaise. The results were quite good and I am now all excited to use this newfound egg replacement in my baking recipes. New found it because I wanted to do this for ages, but just did not do until I wished to make some egg-free mayo.

Vegan Mayo in a glass jar and spoon of vegan mayo in the front on a black cheese board. — Vegan Mayo

Shelf life of Aquafaba

Aquafaba stays good for 4-5 days in the refrigerator.

Aquafaba from Dried Chickpeas

Learn how to make Aquafaba from Dried Chickpeas, the vegan egg. A plant-based egg replacement using dry chickpeas or chickpeas from scratch.

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Course: Condiments

Keyword: Basic Recipes, Gluten Free, Vegan

Prep Time: 5

Cook Time: 30

Soaking & Resting Time: 12

Servings: Cups

Calories: 90kcal

Author: Renu Agrawal-Dongre

Equipment

Open Pot / Pressure Cooker / Instant Pot

Ingredients

1 cup Chickpeas Dry
4 Cups water to soak chickpeas
3 cups water to cook chickpeas
1 teaspoon Salt – or to taste

Instructions

Clean and rinse the chickpeas well.
1 cup Chickpeas
Soak them in 4 cups of water.
4 Cups water
The chickpeas will double in size.
Discard the water and give the chickpeas a good rinse.

Cooking Chickpeas

In the inner of the Instant pot add the chickpeas.
Add 3 cups of water.
3 cups water
Add salt and cook
1 teaspoon Salt
Cover the Instant pot lid and pressure cook on high for 15 minutes.
Once done, let the pressure release naturally.
Open when all the pressure has released and pin dropped
Let this cool down completely.
Remove the chickpeas along with the water in a bowl.
Let it sit overnight or 4-6 hours in the refrigerator.
After refrigerating, separate the water using a sieve.
Aquafaba is ready to use in different recipes.
Aquafaba stays good for 4-5 days in the refrigerator.

Notes

Standard US Size Cups and spoons Used
Any Cup size can be used. Just keep in mind it will swell up to 3 times.
Nutrition value is along with cooked chickpeas

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Nutrition Facts

Aquafaba from Dried Chickpeas

Amount Per Serving

Calories 90 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.1g1%

Polyunsaturated Fat 1g

Monounsaturated Fat 0.3g

Sodium 807mg35%

Potassium 159mg5%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 3g3%

Protein 5g10%

Vitamin A 15IU0%

Vitamin C 1mg1%

Calcium 44mg4%

Iron 2mg11%

* I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.