Description
These Chickpea Biscuits are a savory, gluten-rich treat combining the nuttiness of mashed chickpeas with the freshness of spinach, basil, and sundried tomatoes. Dairy-free yogurt and olive oil provide moisture, while aromatic spices and tomato paste add depth of flavor. Baked to golden perfection, these biscuits offer a moist, flaky texture perfect for a healthy snack or accompaniment to your meals.
Ingredients
Scale
Main Ingredients
- 1 can Chickpeas (425g/15 ounces can drained, mashed)
- 1 cup Dairy-Free Yogurt
- 1/3 cup Olive Oil
- 1 tablespoon Tomato Paste
- 1/2 cup Sundried Tomatoes (not stored in oil, finely chopped)
- 1 cup Spinach (finely chopped)
- 6–8 Fresh Basil Leaves
- 2 1/4 cups Self-Rising Flour + 1/4 cup extra if needed
Spices and Seasonings
- 1/4 teaspoon Salt
- 1 teaspoon Oregano
- 1 teaspoon Onion Powder
- 1/4 teaspoon Cumin
- 1/4 teaspoon Garlic Powder
Instructions
- Prepare the baking sheet: Line a large baking sheet with parchment paper and lightly brush the paper with olive oil to prevent sticking. Set aside.
- Preheat the oven: Set the oven to 400°F (200°C) to get it ready for baking the biscuits.
- Mash the chickpeas: Drain the chickpeas and place them in a large mixing bowl. Use a potato masher to break them down as much as possible; the outer skins might burst out but this is expected. Leaving a few unmashed chickpeas is fine for texture.
- Add wet ingredients and herbs: Incorporate the dairy-free yogurt, olive oil, tomato paste, chopped sundried tomatoes, finely chopped spinach, and torn fresh basil leaves into the bowl with chickpeas along with all the spices and salt.
- Mix dough: Stir in the self-rising flour using a rubber spatula until a sticky dough forms. Lightly oil your hands and knead the dough, squeezing it together. If the dough is too wet and sticky, add a little extra flour, up to 1/4 cup, but keep it moist to maintain flakiness in the biscuits.
- Oil hands and dough: Rub some flour on your hands to remove sticking dough, wash and dry them, then rub with olive oil. Also, lightly rub the dough with olive oil to reduce stickiness.
- Shape biscuits: Divide the dough into 6 equal portions and shape each by hand. Place the biscuits on the prepared baking sheet and lightly brush each piece with olive oil to help them crisp when baked.
- Bake: Place the baking sheet in the oven and bake the biscuits for 30-35 minutes until they turn golden brown.
- Cool and serve: Remove from the oven and allow the biscuits to cool for a few minutes before serving to help them set and enhance flavor.
Notes
- You can adjust the amount of flour slightly to achieve the right dough texture; it should stay moist rather than dry.
- Use dairy-free yogurt to keep this recipe dairy-free and moist.
- If you don’t have fresh basil, dried basil can be substituted but fresh provides a brighter flavor.
- These biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- For extra crispiness, rub olive oil on the outside before baking as recommended.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mediterranean
Keywords: Chickpea biscuits, savory biscuits, vegetarian snack, gluten-rich biscuits, dairy-free biscuits, Mediterranean snack, healthy biscuits
