Vegan Chickpea Flour Savoury Biscuits
Chickpea flour biscuits are a delicious, naturally gluten‑free savoury bake, packed with protein and rich, nutty flavour from chickpea flour. This fully vegan version draws on Mediterranean inspiration — mixing fragrant basil, tangy sun‑dried tomatoes, and warm spices for a golden, fluffy, deeply savoury bite. They are perfect for snacking, serving with soups, dips, or salads, and contain no dairy, eggs, or wheat — simple, wholesome, and full of flavour.
Shared by tina
Time
30 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 200g chickpea flour (besan)
- 80g plain flour or gluten‑free flour blend (optional, for lighter texture)
- 2 tsp baking powder,, ½ tsp salt,, ½ tsp garlic powder
- ½ tsp dried oregano or thyme.. 2 tbsp fresh basil, finely chopped
- 4–5 sun‑dried tomatoes (in oil), drained and finely chopped
- 3 tbsp olive oil (plus extra for brushing)
- 120–140ml unsweetened plant milk (oat or soy works best)
- Optional: pinch of black pepper or chilli flakes
👩‍🍳 Instructions
- 1
Mix dry ingredients: In a large bowl, whisk together chickpea flour, plain flour, baking powder, salt, garlic powder, and dried herbs.
- 2
Add flavour: Stir in fresh basil and chopped sun‑dried tomatoes until evenly distributed.
- 3
Form dough: Pour in olive oil, then gradually add plant milk, mixing gently until you have a soft, thick dough — not too wet, not too crumbly.
- 4
Shape: Scoop equal portions of dough onto a lined baking tray; gently shape into rough rounds or drop biscuits with your hands. Brush lightly with olive oil.
- 5
Bake: Bake at 200°C / 400°F for 18–20 minutes until golden brown, firm to the touch, and cooked through.
- 6
Serve: Enjoy warm or at room temperature — delicious on their own, or with hummus, soup, or salad.