Printable Recipe
Vegan Chickpea Bread Rolls
Soaked chickpeas are blended with oat flour and psyllium to create soft, high-protein rolls without yeast or eggs.
Prep time
15 min, plus overnight soaking
Cook time
35 min
Total time
50 min, plus overnight soaking
Yield
7
Ingredients
9
Steps
10
Filed under: bread, chickpeas, oats, yogurt, blended, baked.
Source channel: We Cook Vegan
Key ingredients
raw chickpeas, soaked overnight, oat flour, psyllium husk, baking powder, soy yoghurt.
Ingredients
- 1 cup (200 g) raw chickpeas, soaked overnight
- 1 1/2 cups (160 g) oat flour
- 3 tablespoons (22 g) psyllium husk
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup (100 g) soy yoghurt
- 1/3–1/2 cup (about 100 ml) water or plant milk
- 1 tablespoon apple cider vinegar
- 2 tablespoons oil
Method
- Soak the raw chickpeas overnight, then drain them.
- Blend the chickpeas completely smooth.
- Combine the blended chickpeas with the oat flour, psyllium husk, salt, soy yoghurt, water or plant milk, apple cider vinegar and oil.
- Let the dough rest so the psyllium and oats absorb moisture and build structure.
- Add the baking powder last and mix it through.
- The dough should be firm enough to hold its shape; add liquid gradually rather than all at once.
- Divide and shape the dough into seven rolls.
- Bake immediately for 30 to 35 minutes, until golden and cooked through.
- The written source does not state the oven temperature, so verify it against the original video before baking.
- Cool before slicing.