Chickpea Bread Rolls
At a glance
Gluten-free, high protein, egg-free chickpea bread rolls made from wholesome ingredients, baked until golden and soft.
Ingredients
- 1 cup raw chickpeas (200 g), soaked overnight
- 1½ cups oat flour (160 g)
- 3 tbsp psyllium husk (22 g)
- 2 tsp baking powder
- 1 tsp salt
- ½ cup soy yogurt (100 g)
- ⅓–½ cup water or plant milk (100 ml)
- 1 tbsp apple cider vinegar
- 2 tbsp oil
Method
- 1
Soak the chickpeas overnight and blend them completely smooth.
- 2
Mix the blended chickpeas with oat flour, psyllium husk, baking powder, salt, soy yogurt, water or plant milk, apple cider vinegar, and oil to form a dough.
- 3
Let the dough rest to allow psyllium and oats to absorb moisture and build structure.
- 4
Shape the dough into 7 rolls.
- 5
Bake immediately at the appropriate temperature until golden and cooked through, about 30–35 minutes.
- 6
Ensure the dough holds its shape before baking.
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Original video
Source video from We Cook Vegan. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=cWhMmwW0XxU
Source details
Full credit remains with the original creator.
Tips and storage
Storage: Store in an airtight container at room temperature for 1 day or refrigerate for 3–4 days. Freeze for up to 2 months, reheat in oven or pan to soften.
