These wholesome chickpea flour rolls are rich in protein and fiber, naturally gluten-free, and fermented overnight to help make them easier to digest.
Ingredients
- 400 g (14 oz) good-quality chickpea flour
- 40 g (1.4 oz) psyllium husks and seeds
- 400–450 ml (about 1¾–1⅞ cups) water, added gradually until you have a very thick batter
- 1.5 tablespoons olive oil
- 1 tablespoon salt
- ½ tablespoon garlic powder
- For topping: a little silan (Israeli date syrup), a little oil, and sesame seeds
Directions
- Make the batter: Mix all the dry ingredients together. Add the water and oil, then mix thoroughly until the psyllium absorbs the liquid.
- Let it ferment: Cover the bowl and leave it on the counter for 8–12 hours.
- Shape and bake: With wet hands, shape the dough into balls. Brush with a little silan mixed with a little oil and water, then sprinkle with sesame seeds. Bake at 180°C (350°F) for 35–40 minutes, until deeply browned.
- Be patient: Let the rolls cool completely before breaking them open so the inside has time to set.
Tips
Fermentation helps break down phytic acid, which can improve the absorption of minerals such as iron, zinc, and magnesium. And yes, the cooling step deserves another mention: let the rolls cool completely before slicing so the inside has time to set.
