There’s a hidden secret in that can of garbanzo beans! It’s aquafaba! The next time you open a can of garbanzo beans (a.k.a chickpeas) and drain the liquid, don’t pour that liquid down the drain. That liquid can mimic an egg white foam and be a good substitute for egg allergies or in vegan recipes.
The word aquafaba is Latin for water, aqua, and bean, faba. It is very new in the culinary world. The starch and protein makes it functional as a binding agent, thickener, and emulsifier. When whipped, and stabilized with cream of tartar, it looks like egg white foam. Some sources say the ability for aquafaba to create a foam can vary between different brands of garbanzo beans.
To use aquafaba, try these substitutions:
- 3 tablespoons aquafaba = 1 whole egg
- 2 tablespoons aquafaba = 1 egg white
Learn more at https://bit.ly/2I9iVWw and www.americastestkitchen.com/guides/vegan/what-is-aquafaba
Photo courtesy Iowa State University Extension
