These delightful savoury chickpea cookies are perfect for snacking or serving as an appetizer. Made with boiled mashed chickpeas, a blend of pastry flour, semolina, and ground almonds, these cookies have a unique texture and flavour.
My first week at my new job has been good so far. But I’ve missed my kitchen very much! So tonight I thought I should bake something not only because I’ve been missing my ‘cooking/baking stress relief therapy’ but also because I need something to nibble on during the day at work! There aren’t any snacks or vegan food that I can buy around there.
I’ve never made savoury cookies before and thought I’d give that a try. I just used my basic knowledge of dry dough cookie and made these chickpea savoury ones.
They are quite nice. Although I think I have been a little bit too generous on the cracked pepper! I think BoyfriendLovlie might like them too.
The recipe is for about 30 square cookies (5 cm or 2 inches).
Savoury Chickpea Cookies
These delightful savoury chickpea cookies are perfect for snacking or serving as an appetizer. Made with boiled mashed chickpeas, a blend of pastry flour, semolina, and ground almonds, these cookies have a unique texture and flavour.
Ingredients
- 1 cup pastry flour
- ½ cup semolina flour
- ¼ cup ground almonds
- 1 cup boiled or canned chickpeas (well drained)
- 3 tablespoons vegan buttery spread, or coconut oil
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 tablespoon whole flax seeds
- ½ tablespoon black soya bean paste
- 4-5 tablespoons water
Instructions
- Mash the chickpeas with a fork or potato masher, leaving some coarse.
- Mix flour, semolina, margarine, salt and pepper together until mixture resembles like fine breadcrumbs.
- Add black soya bean paste and mashed chickpeas. Mix well with hands.
- Start adding water a little at time as required to form a dough.
- The dough should be dry and not sticky; supple enough to roll out.
- Preheat oven to 200 degrees Celsius.
- Separate the dough into 3 – 4 balls.
- Roll each out into a big sausage about 5 cm or 2 inches diameter. You can leave it round or flatten it on four sides.
- Cut it into slices (like you would slice bread) about ½ cm or ⅛ inch thick. I did this as I don’t have a cookie cutter (yet!) and did not want to waste my time rolling out and shaping each individual cookie! You can always roll out the dough flat and cut out shapes with a cookie cutter.
- Place on a baking tray or cookie sheet.
- Bake for 25 minutes or until cookies are golden and dry inside.
The image on this post has been updated with a newer shot. The older original one that was shared with the recipe is below. I’ve decided to leave it here in case you came through this image from somewhere and recognise it.
I think I’d have a hard time stopping munchmunchmunching on these.
celine: I brought them to work today, they were really nice with my afternoon tea! They tasted quite cheesy! They are only just slightly harder today than they were yesterday. I think I might need to reduce the water or add more margarine next time.
these are SO MUCH better than my rice cakes with chocolate snack… They look great! and they have chickpeas! what else can a savory cookie aim for?
Savory Chickpea Cookies? How intriguing!