Aquafaba is made from leftover water after boiling your chickpeas and so is the perfect example of zero waste cooking. It is quickly growing as a popular egg white alternative and can be used in many recipes that call for eggs. This can make your recipes vegan friendly as well as suitable for those that may have egg allergies. It's super simple to make and if you are making chickpeas anyway for your dinner or houmous just save the juice.
2 cups of dried chickpeas
8 cups of water
The cooked liquid should keep for about 3 days.
The consistency of the liquid can vary and you can control this by reducing it further after cooking. A more gelatinous liquid will give you more bind, but will also taste more of the chickpeas. So you need to balance the binding consistency with the flavour profile. This may take some trial and error.
What to do with Aquafaba?
Aquafaba can be used in a number of ways:
Some recipes have suggested adding a touch (1/8th of a teaspoon) of cream of tartar to make for a firmer whip.