Savoury Chickpea Cookies (Gluten Free)

Baking cakes/cookies/pastries is something I rarely do because I’m more of a savoury person. Plus, with all this talk about wheat belly, I really am not that keen to buy a big bag of flour for a small baking project and then feel obliged to finish using it.

I do, however, really wanted to bake something this week and because I have an opened pack of chickpea flour (also known as gram or garbanzo flour), I decided to google for a doable recipe and chanced across Elsa’s Savoury Chickpea Cakes. It’s savoury, uses chickpea flour and looks yummy, quick & simple enough.

Unable to find dried chives at my local grocery store, I decided to replace it with fresh spring onion. The apartment smelled GORGEOUS as I was baking the first batch and I couldn’t wait to taste them. The finished product tasted great, but because I probably used too much water (3/4 cup, when 1/2 cup should have worked quite well for mine), it was as flat as a biscuit as Elsa’s were as plump as a scone (and a little burnt around the edges) Hence, I’m calling mine cookies, instead of cakes. ;)

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Here’s the slightly modified recipe:

Prep 15 mins

Bake 18-20mins

Produces 27 cookies

Ingredients

  • 2 cups chickpea flour
  • 1 medium onion, finely chopped
  • 1 stalk of spring onion, finely chopped (just the green portion)
  • 2 tbsp cilantro/coriander leaves, finely chopped
  • 1 tbsp red pepper flakes
  • Pinch of turmeric
  • 1/2 tsp salt
  • 1 tsp baking powder (gluten free, if possible)
  • 2 1/2 tbsp olive oil
  • 1/2 – 3/4 cup water
  1. Preheat oven to 191 degrees C. and line a cookie sheet with foil or parchment paper, grease lightly and set aside.
  2. In a large bowl, mix chickpea flour, onion, spring onion, pepper flakes, cilantro leaves, turmeric, salt and baking powder.
  3. Mix well and add the olive oil.
  4. Add the water, 1/4 cup at a time, mixing to create a thick smooth batter (the consistency of pancake batter but thicker).
  5. Place tablespoonful of batter 2 inches apart onto the baking sheet.
  6. Bake for 18 – 20 minutes or until the cakes turn golden brown.
  7. Let them cool on tray for a few minutes before transferring them to serving plate.
  8. Enjoy with ketchup, chutney or your favourite dip! (I used a mix of tomato puree, tobasco sauce + drizzle of extra virgin olive oil).
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