EASY SAVORY CHICKPEA FLOUR BITES
These Chickpea Flour Mini Tarts are packed with fiber, protein, and healthy fats. Pair them with Oil-Free Roasted Beet Hummus, Tahini-Free Roasted Eggplant Hummus, Roasted Red Pepper Hummus, or Oil-Free Roasted Almond Lentil Pate and you’ll have a filling and nutritious snack.
This recipe is vegan, gluten-free, nut-free, grain-free, and soy-free.
MEET THE INGREDIENTS
This is what you’ll need to make it (you can find instructions and the exact measurements in the recipe card below):
- Chickpea flour
- Sunflower seeds
- Sesame seeds
- Baking powder
- Oregano
- Olive oil
CHICKPEA FLOUR
Chickpea flour is one of my favorite flours and I use it quite often in my recipes. Have you tried it yet?
Here is why you should include it in your diet:
- Chickpea flour is one of the most nutrient-packed gluten-free flours available.
- It is very high in protein with 1 cup containing more than 20 g of protein.
- It is very high in fiber, and micronutrients and lower in carbs and calories than traditional wheat flour.
- Being gluten-free, chickpea flour is great for people with celiac disease, gluten intolerance, or wheat allergy (Note: If you’re worried about cross-contamination, make sure you buy flour that is certified gluten-free).
- It is excellent for gluten-free baking because of its binding properties.
- You can use it in both, sweet and savory recipes.
HOW TO MAKE CHICKPEA FLOUR MINI TARTS
CHICKPEA FLOUR MINI TARTS
- Preheat oven to 180 °C.
- Brush 6 mini tart molds (approx. 7 cm diameter) with a little bit of olive oil.
- Combine dry ingredients in a bowl.
- Add olive oil and water. Mix briefly with a hand mixer or knead with your hands until it all sticks together.
- Spread the dough into 6 tart molds and bake for 20-25 minutes until crisp or lightly golden.
- Remove from the oven and let it cool down completely.
Note: Makes 6 mini tarts.
SERVING SUGGESTION
- Fill the tarts with roasted beet hummus (see recipe here).
- Top it with green peas and sprouts (for decoration I used broccoli flowers).
CHICKPEA FLOUR MINI TARTS ARE:
- Vegan
- Gluten-free
- Soy-free
- Nut-free
- Grain-free
- Quick and easy to make
- A nutritious and healthy snack option
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Chickpea Flour Mini Tarts
Equipment
Ingredients
Tarts
- 100 g chickpea flour
- 2 tablespoons toasted sunflower seeds
- 1 tablespoon toasted white sesame seeds
- 1 tablespoon toasted black sesame seeds
- 1 teaspoon baking powder
- a pinch of oregano
- salt to taste
- 30 ml olive oil
- 40 ml water
Instructions
Tarts
- Preheat oven to 180 °C. Brush 6 mini tart molds (7 cm diameter) with a little bit of olive oil.
- Combine dry ingredients in a bowl.
- Add olive oil and water. Mix with a hand mixer or knead with your hands until it all sticks together.
- Spread the dough into 6 tart molds and bake for 20-25 minutes until crisp or lightly golden.
- Remove from the oven and let it cool down completely.
- Fill the tarts with roasted beet hummus (see recipe here) and top it with green peas and sprouts (for decoration I used broccoli flowers).
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.