Flour

Chickpea flour is one of the most versatile ingredients I can think of because it can make everything from a shatteringly crisp (and gluten-free) batter to a firm, pupusa-like fritter by simply adjusting the texture of the mixture.

The thinnest batter (and the top example in the facing photo) will be thin enough to coat whatever you are frying, just like a traditional beer batter.

Socca and Farinata—individual rounds or one big baked pancake good for dipping—are two ways to make chickpea pancakes with a slightly thicker batter (the second smear from the top in the facing photo).