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I used this faba bean flour to replace almond flour in making high-protein balls and I have to say - not bad at all! Even though it’s from a legume, in this form I didn’t find it irritated my guts or caused excessive flatulence (as I would get from eating chickpeas), and it’s very high in fibre while being low in both carbs and fats. The protein balls I made were peanut butter-based with dark chocolate chips, and I recommend you try this if using faba bean flour as it’s quite similar in flavour. Please note that you won’t need quite as much of this in a recipe as you would almond flour, as it’s a bit drier and absorbs liquids more easily.