Aquafaba is the cooking liquid of chickpeas, canned works too. It contains protein and starch and can be whipped, used as a binder or emulsified just like egg white.

Origin

Its use was discovered by home cooks in 2014/2015. The name (Latin aqua = water, faba = bean) came from the vegan online community.

In flexitarian cooking

For flexitarians, it is a free egg replacer from the can you open for hummus or falafel anyway: great for mousse, meringue, mayonnaise or as a binder.

Alternative

A flax "egg" (1 tbsp ground flaxseed + 3 tbsp water) for binding, not for whipping.

Tip

About 3 tbsp aquafaba replace 1 egg, 2 tbsp replace 1 egg white. A pinch of salt or a little lemon juice stabilises the foam.

Related recipes

Homemade hummus, Chickpea salad with falafel and sweet potatoes

Related terms

Mayonnaise, Emulsion, Vegan