Chickpea Biscuits

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www.theconsciousplantkitchen.com

These Chickpea Biscuits as simple, healthy savory scones rich in natural protein and fiber, and made with no eggs and no dairy.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chickpea-biscuits/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Rest10

Total Time40

Servings: biscuits

Calories: 330.4kcal

Author: Carine Claudepierre

Ingredients

1 can Chickpeas contents of 1 425g/15-oz can drained, mashed (note 3)
1 cup Dairy-Free Yogurt (note 2)
⅓ cup Olive Oil (note 4)
1 tablespoon Tomato Paste (note 5)
½ cup Sundried Tomatoes not stored in oil, finely chopped (note 6)
1 cup Spinach finely chopped (note 7)
6-8 Fresh Basil Leaves (note 8)
2 ¼ cups Self-Rising Flour (note 1) +1/4 cup to work the dough if needed
¼ teaspoon Salt

Spices (note 9)

1 teaspoon Oregano
1 teaspoon Onion Powder
¼ teaspoon Cumin
¼ teaspoon Garlic Powder

US Customary - Metric

Instructions

Line a large baking sheet with parchment paper. Lightly oil the paper with olive oil. Set aside.
Preheat the oven to 400°F (200°C).
In a large mixing bowl, add drained chickpeas. Use a potato masher to mash as much as you can, all chickpeas into tiny pieces. The outer skin of the chickpeas will burst out. Keep everything; if a few chickpeas are not mashed, it's fine.
Add yogurt, olive oil, all spices, salt, finely chopped spinach, tomato paste, basil, and sundried tomatoes.
Stir in the self-rising flour, and stir with a rubber spatula until it forms a sticky dough, then lightly oil your hands and knead, squeezing until everything comes together. It will be very sticky and should stay moist. If it's really too wet, add a little more flour (up to 1/4 cup), but keep in mind that the dough should stay a bit moist or the biscuits won't be flaky and moist.
Rub flour on your hands to remove the dough sticking to your fingers. Then, wash, dry your hands, and rub them with olive oil. Rub the dough with oil too, so it gets less sticky.
Divide into 6 even portions by hand and place each piece on the prepared baking sheet. Rub each piece with a little olive oil so the outside is crisp in the oven.
Bake the biscuits for 30-35 minutes at 400°F (200°C) until golden brown.
Let them cool down for a few minutes before serving.

Notes

Note 1: To make 1 cup of self-rising flour, stir 1 cup of all-purpose flour with 2 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.

Note 2: Plain soy yogurt contains the most protein, but coconut yogurt, oat yogurt, or Greek-style dairy-free yogurt works as well.

Note 3: Canned chickpeas are cooked chickpeas. The recipe uses 1 1/4 cups of canned chickpeas. You can cook raw chickpeas if preferred, then measure the amount needed once cooked.

Note 4: Any oil can be used, like avocado oil, almond oil, or melted plant-based butter.

Note 5: Skip if you have a tomato allergy.

Note 6: or roasted red bell pepper. If your sundried tomatoes (or bell peppers) are stored in oil, make sure you squeeze out all the oil and pat dry in absorbent paper before chopping and adding to the dough.

Note 7: Or finely chopped kale.

Note 8: Or Parsley, or any fresh herbs you prefer

Note 9: Play with spices, swap or skip if some are not to your taste.

Storage: You can store the biscuits in the fridge in an airtight container for up to 4 days or freeze them for up to 1 month. Thaw the day before at room temperature.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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