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- Ingredients
- Recipe
- Cooked chickpeas2 cup
- rice flour1 cup
- olive oil2 tablespoon
- water1/2 cup
- salt1 teaspoon
- seasonings: saffron and black pepper to taste
- Blend the chickpeas, olive oil, seasonings, and water in a food processor until smooth. Transfer this mixture to a bowl and add the flour little by little until you give the texture. As rice flour is structured, the dough will be a little crumbly, but trust me, then it will work.
- Spread this dough around the molds. You can't leave it too thin so that it doesn't disassemble when unmoulding. But also don't make it too thick so it doesn't get bulky.
- Fill as you prefer (heart of palm, cheese, ricotta, etc) and make a lid with the dough to cover the stuffing. I put a little mixture of soy sauce, olive oil and saffron on top to make it more golden, but it's optional. Bake for about 30-35min at 200ºC and it's ready!
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