Chickpea Bread Rolls
Recipe summary
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.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
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
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.
