These chickpea cookies with pistachios are inspired by the popular Persian cookies recipe. They’re extremely easy to make, vegan and so flavorful!
After the delicious semolina cake I tested yesterday, it’s time for another popular Middle Eastern dessert – chickpea cookies with pistachios. This recipe is inspired by the world-known Persian chickpea cookies.
Persian chickpea cookies have a long history. Did you know that this cookie recipe dates back to the 7th century Iran, the period shortly after the popularity and the abundant use of sugar in the region? This recipe is also known as Nan-e Nokhodchi and it’s very popular in the Middle East, being sold in markets everywhere.
These chickpea cookies are made from chickpea flour. It is a common form of snack that is made in every household in Iran and nearby countries. The snack is also very popular in Turkey, Algeria and Syria.
Chickpeas are frequently used there, that’s why awesome recipes like hummus and falafel originate from the Middle East. They’re such a versatile legume and you can use them for so many recipes, from meat replacements to comfort meals and even desserts! Not to mention aquafaba! I’ve used chickpeas in sweets before, so this wasn’t unusual for me. 🙂
These Persian chickpea cookies can be a sweet or easily turned into savory crackers. While making the savory Persian chickpea cookies, cloves, salt, and different spices are used for rendering a unique taste and flavor to the cookies.
P.S. Do you like the copper coffee pot? Costin has recently developed a passion for making Turkish coffee and we bought an authentic copper pot. He thinks it makes the coffee taste better! :))
Chickpea Cookies with Pistachios
These chickpea cookies with pistachios are inspired by the popular Persian cookies recipe. They're extremely easy to make, vegan and so flavorful!
- 140g (1 ½ cups) chickpea flour
- 120ml (½ cup) olive oil
- 150g (¾ cup) sugar
- 1 tsp finely ground cardamom
- 1 Tbsp rose water
- 2 Tbsp pistachios
- In a mixer bowl, combine the oil, sugar, cardamom and rose water. Mix on medium 1 minute until creamy.
- Add chickpea flour into the bowl and beat on low 1 minute until the dough is no sticky.
- Now you can use a food processor or knead the dough yourself, about 10 or more minutes until you can form a ball.
- Cover the cookie dough with a plastic wrap and set aside for 30 minutes or so.
- Preheat the oven to 180C and line baking tray with parchment paper.
- Roll out the dough on a dusted work table - 5mm thick.
- Cut the cookies using a cookie cutter and place them on the tray.
- Sprinkle pistachios on top of each cookie.
- Bake for 15 to 20 minutes, until the cookies turn golden.
- Let them cool and enjoy. 🙂
Amount Per Serving Calories 422Total Fat 23.2gCarbohydrates 46.5gProtein 6.6g
Friday 30th of December 2022
I would like to make these using cloves. Can you tell me how much to use, and if it replaces the rose water and/or cardamon? Thank you so much in advance!!!
Friday 3rd of February 2023
Hi Connie! I'd skip the cardamom and replace it with cloves, use the same amount. Replace the rose water with orange blossom water, it matches the flavor of cloves better.
Wednesday 23rd of November 2022
I don’t have cardamom, can I use clove instead?
Friday 3rd of February 2023
Thursday 9th of September 2021
Could not get this to form a dough- I ended up mashing in small crumbly balls to bake. Tasted good though!
Thursday 29th of July 2021
How did you get that pretty edge: tines of a fork?
Thursday 11th of August 2022
Hi Barbara. I used a special knife for that.
Monday 28th of September 2020
what can we replace the sugar with? Jaggery?
Friday 12th of February 2021
Any healthy sweetener based on stevia or erythritol will work.