[6] Roasted gram flour is also used to thicken several noodle soup dishes, including mohinga and ohn no khao swè.

[7][6] Gram flour is also used to make jidou liangfen, a Yunnanese dish similar to Burmese tofu salad.

Along the coast of the Ligurian Sea, flour made from garbanzo beans, which are a different variety of chickpea closely related to Bengal gram, is used to make a thin pancake that is baked in the oven.

Also in Cyprus and Greece, it is used as a garnishing ingredient for the funeral ritual food Koliva, blessed and eaten during Orthodox Memorial services.

In Algeria and East Morocco, they make a dish called Karantika from unroasted chickpea flour, which is topped with beaten egg and baked in the oven.