01 Dec Recipe: Iranian Chickpea Cookies With Pistachios
I’m so excited! A new middle eastern grocery store opened in our area, so I went to check it out and found that they carry these small Iranian chickpea cookies that I love.
They are so fragrant, flavourful and satisfying that enjoying just one with a cup of coffee or tea is truly lovely and fulfills the need to really indulge.
After enjoying a cookie, I decided to try and make them myself. I decided to use the Ahead Of Thyme as my inspiration and loved how they turned out.
You should know that amidst the weekend rush, we did a very poor job of following the directions, but what we created turned out sooo good! They honestly melted in my mouth and reminded me of a cashew cookie I used to enjoy in Orangeville.
Traditionally, flower shaped cookie cutters are used. Since I didn’t have these on hand, I rolled the dough into a cylinder and flattened the edges, and sliced, so that they looked like small squares with soft, curved edges.
- 1 + 3/4 cup of chickpea flour
- 3/4 cup stevia/sugar cane combine (ground in coffee grinder to make confectioner’s sugar). I would use less sugar next time, as I found them a touch sweet for my palate
- 1/2 tbsp rose water
- 6 pods cardamom, shelled and ground
- 1/4 cup pistachios, shelled and ground (added into recipe)
- 2 tbsp pistachios, shelled and chopped (for garnish)
- 20 drops of natural food colouring
- 3/4 cup avocado oil (safe at high temperatures)
- few pomegranate seeds for garnish
- Combine dry ingredients in one bowl.
- Combine wet ingredients in a second bowl.
- Add wet to dry and knead with your hands. It should pack together, absorbing the moisture. It will still be a bit crumbly at the end but it will hold together when “packed”.
- Wrap in saran wrap and store in the fridge for an hour or 2.
- Remove from the fridge (and saran wrap) and work through gently.
- On a new piece of saran wrap, pack into a log shape and wrap saran around tightly.
- In the saran wrap, roll out for a smoothe, cylindrical shape and press edges slightly to form a rectangular prism.
- Remove saran wrap and slice into 1/2-3/4″ thickness and place on a baking tray.
- Apply a small amount of crushed pistachios to the center of the cookie and gently press.
- Bake for approximately 15-20 minutes. It will look dry and the colour will change slightly.
- Remove and allow to cool.
- Garnish with pomegranate seeds for festive feel and extra antioxidants!
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