A recipe for healthy chickpea flour rolls, rich in protein and fiber, gluten-free, and with improved digestibility thanks to a fermentation process.
Ingredients
- 400g high-quality chickpea flour
- 40g psyllium husks and seeds
- 400-450 ml water (add gradually until the batter is very thick)
- 1.5 tbsp olive oil
- 1 tbsp salt
- ½ tbsp garlic powder
- For topping: a little silan (date syrup) mixed with oil, and sesame seeds
Preparation Instructions
- Preparing the batter: Mix all dry ingredients, add water and oil, and mix well until the psyllium absorbs the liquid.
- Fermentation: Cover the bowl and leave on the counter for 8 to 12 hours.
- Shaping and baking: With wet hands, form balls. Brush with a little silan mixed with a bit of oil and water, sprinkle with sesame seeds, and bake at 180°C for 35-40 minutes until deep golden brown.
- Patience: It is essential to cool completely before breaking open so that the internal texture can set.
Tips
During the fermentation process, phytic acid breaks down, which improves the absorption of minerals like iron, zinc, and magnesium. It is very important to cool the rolls completely before slicing them to ensure the crumb sets properly.
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