The use of legumes in Europe is increasing due to their high protein content, so it is essential to ensure the production of high-quality and safe legume products. Different processing methods are used to make legumes digestible and free from anti-nutritional factors in the human diet. Roasting is the main method of converting raw legumes into an edible product. This process not only cooks the legume but also changes the composition of the phenolic compounds, resulting in legume products with improved sensory properties and more convenient further use in the development of various food products. This study compared roasted legume flours by examining properties such as water and oil absorption capacity, moisture content, density, swelling power, colour analysis, foaming ability and stability, emulsion activity and stability, gelatinization temperature, and concentration. Based on the results of this study, it can be concluded that the use of roasted flour in food production is more desirable than raw flour. This study showed that roasting improves the functional properties of legume flour, such as water and oil absorption capacity, swelling capacity, emulsion stability, and gelation. Roasted legumes showed an obviously darker colour, indicating the effect of roasting on the constituents of the sample. The study showed that roasted legume flour is significantly more beneficial for improving functional properties than raw flour. Further research comparing the effect of roasting on the reduction of anti-nutritional factors is necessary.