Chickpea biscuits (RPAH elim friendly)

This recipe is extremely simple for some crunchy savoury biscuits which is sometimes nice for a change. However, I feel they are a little dry on the tongue because they are made of chickpea flour. They also did not turn out anything like the picture the original recipe had (you can see it here), these turned out super yellow but they still taste good! The recipe makes a bowls worth of biscuits and you can double chickpea it up by dipping in some hommus (you can find my failsafe recipe here).

Besan biscuits

Chickpea biscuits

Gluten free, dairy free, egg free, soy free, nut free, vegan, failsafe


  • 160g chickpea/besan flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon bicarbonate soda
  • 80mL oil (I use canola)
  • 80mL water


  1. Pre-heat the oven to 180C
  2. Place the dry ingredients in a bowl and mix.
  3. Make a little well in the middle of the flour mix and add the wet ingredients and slowly stir in the flour till it is all incorporated and mixed well into a dough.
  4. Spread the dough on some parchment paper to about 1cm thickness and cut into little squares or triangles.
  5. Bake for 10 mins (depends on your oven though, mine took about 15-20).
  6. Take the biscuits out and check to see if they spread, if they do then re-cut while they are still half cooked and then bake for a further 10 mins or till browned.
  7. Take them out and cool before storing in a dry airtight container. They last quite a long time, mine are couple months old and maybe only a little stale.

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