20 Serves
50 Mins
Preheat your oven to 160°C and line a baking sheet with parchment paper.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
55 µg / 400 µgCalcium
8 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
55 mg / 1,250 mgPotassium
137 mg / 4,700 mgSodium
9 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
11 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
In a large mixing bowl, combine the chickpea flour, powdered sugar, and cocoa powder until well incorporated.
Gradually add the oil to the dry mixture, kneading by hand until a smooth, pliable dough forms.
Shape the dough into small, uniform balls or traditional pyramid shapes and place them onto the prepared baking sheet.
Bake in the preheated oven for 20 to 25 minutes, or until the cookies are set but still delicate.
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Tunisian