Inspired by videobreadinternational

Vegan Chickpea Bread Rolls

Name: Vegan Chickpea Bread Rolls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 7 chickpea bread rolls
Cuisine: International
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

Soaked chickpeas are blended with oat flour and psyllium to create soft, high-protein rolls without yeast or eggs.

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Soaked chickpeas are blended with oat flour and psyllium to create soft, high-protein rolls without yeast or eggs.

15 min

Prep time

35 min

Cook time

8 hrs 50 min

Total time

7 chickpea bread rolls

Yield

Ingredients

9 ingredients

Per serving180 kcal

Fat: 6g
Carbs: 25g
Protein: 6g

Whole recipe (7 servings): 1260 kcal

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

10 steps

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.