Chickpea flour creates stretchy dough without gluten because its proteins form different bonds than wheat when hydrated.
Chickpea Dough
Discover the magic of chickpea dough, a delightful base that’s both adaptable and bursting with flavor! Crafted with protein-packed chickpeas, a hint of zesty lemon, and a sprinkle of your favorite spices, this dough can be transformed into everything from savory flatbreads to crispy fritters. Get ready to elevate your culinary creations with this scrumptious and healthy option!
Prep
15
min
Cook
35
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🫙Pantry Staples(4)
- 500g of well-cooked chickpeas (17.6 oz)
- 1 tablespoon of cornstarch (15 ml)
- 1/2 cup of oat flour or bran (62.5 g)
- 2 tablespoons of olive oil (30 ml)
🧂Spices & Seasonings(1)
- a pinch of salt
👨🍳 Instructions
- 1
Mash 500 grams of chickpeas well, you can use canned ones.
- 2
Add half a cup of oat flour, one tablespoon of cornstarch, two tablespoons of olive oil, and a pinch of salt.
- 3
Mix everything together to form a dough.
- 4
Pre-bake the dough for 10 minutes at 200 degrees Celsius.
- 5
Once pre-baked, fill with your desired filling and bake again.
- 6
For the filling, you can use sautéed palm hearts, chicken, broccoli with leeks, tomatoes with basil, etc.
- 7
Top with grated mozzarella and bake for an additional 20 to 25 minutes at 200 degrees Celsius.
💡 Pro Tips
- ✓Drain and pat canned chickpeas completely dry before mashing - excess moisture creates a sticky, unworkable dough that won't hold its structure during baking.ingredientRemove 85-90% moisture
- ✓Mash chickpeas to 80% smooth consistency, leaving some small chunks - completely smooth puree lacks structural integrity while too chunky won't bind properly.technique80% smooth consistency
- ✓Pre-bake at exactly 200°C for 10 minutes to set the protein structure and create steam pockets that prevent soggy bottom when adding wet fillings.timing200°C for 10 minutes
- ✓Use a 10:1 ratio of oat flour to cornstarch - the cornstarch provides binding strength while oat flour adds structure without making the dough tough.ingredient10:1 ratio
- ✓Roll dough between parchment sheets to prevent sticking and achieve even 3-4mm thickness - thinner cracks during baking, thicker stays gummy inside.technique3-4mm thickness
Share this recipe
Prep
15
min
Cook
35
min
Serves
4
people
Level
beginner
Share this recipe
Chickpea flour creates stretchy dough without gluten because its proteins form different bonds than wheat when hydrated.
Chickpea Dough
Discover the magic of chickpea dough, a delightful base that’s both adaptable and bursting with flavor! Crafted with protein-packed chickpeas, a hint of zesty lemon, and a sprinkle of your favorite spices, this dough can be transformed into everything from savory flatbreads to crispy fritters. Get ready to elevate your culinary creations with this scrumptious and healthy option!
📝 Ingredients
Serves 4🫙Pantry Staples(4)
- 500g of well-cooked chickpeas (17.6 oz)
- 1 tablespoon of cornstarch (15 ml)
- 1/2 cup of oat flour or bran (62.5 g)
- 2 tablespoons of olive oil (30 ml)
🧂Spices & Seasonings(1)
- a pinch of salt
👨🍳 Instructions
- 1
Mash 500 grams of chickpeas well, you can use canned ones.
- 2
Add half a cup of oat flour, one tablespoon of cornstarch, two tablespoons of olive oil, and a pinch of salt.
- 3
Mix everything together to form a dough.
- 4
Pre-bake the dough for 10 minutes at 200 degrees Celsius.
- 5
Once pre-baked, fill with your desired filling and bake again.
- 6
For the filling, you can use sautéed palm hearts, chicken, broccoli with leeks, tomatoes with basil, etc.
- 7
Top with grated mozzarella and bake for an additional 20 to 25 minutes at 200 degrees Celsius.
💡 Pro Tips
- ✓Drain and pat canned chickpeas completely dry before mashing - excess moisture creates a sticky, unworkable dough that won't hold its structure during baking.ingredientRemove 85-90% moisture
- ✓Mash chickpeas to 80% smooth consistency, leaving some small chunks - completely smooth puree lacks structural integrity while too chunky won't bind properly.technique80% smooth consistency
- ✓Pre-bake at exactly 200°C for 10 minutes to set the protein structure and create steam pockets that prevent soggy bottom when adding wet fillings.timing200°C for 10 minutes
- ✓Use a 10:1 ratio of oat flour to cornstarch - the cornstarch provides binding strength while oat flour adds structure without making the dough tough.ingredient10:1 ratio
- ✓Roll dough between parchment sheets to prevent sticking and achieve even 3-4mm thickness - thinner cracks during baking, thicker stays gummy inside.technique3-4mm thickness