Chickpea rolls recipe - Dominique Ludwig Nutrition

Chickpea rolls- yes honestly these are rolls made out of soaked chickpeas. Most gluten or wheat free breads are loaded with additives, act quickly on our blood sugars and are low in nutrients. In fact, I would go as far as to say, most gluten-free bread is ultra processed.
I have mastered making bread rolls out of red lentils and flaxseeds and now I have moved on to chickpeas. It is possible to make a springy roll which has the texture of bread without flour.
This is fantastic news for people who need to avoid gluten, or who just fancy a healthy change.
Things I have learned!
- it’s a good enough recipe to double up and make a few more rolls at a time!
- please don’t ask me in the comments if you can use tinned chickpeas. They are too wet. You can’t.!🫣
Soaking the chickpeas for longer results in a slightly softer bread. I have soaked them for up to 48 hours successfully. They will start to sprout, but don’t worry.
Ingredients
100g dried chickpeas
2 tablespoons psyllium husk powder
1 teaspoon baking powder
1 tablespoon apple cider vinegar or lemon juice
90-100ml water
1 tablespoon olive oil
1/2 teaspoon salt
Anything else you like e.g. turmeric, sweet, paprika, rosemary, fennel, caraway
Method
1. Soak the dried chickpeas in plenty of water overnight.
2. Drain and rinse the next day.
3. Add all the ingredients to a food processor and pulse until combined to a dough.
4. Roll into 5 balls and dip one side in seeds ( eg sesame seeds) and place on a baking sheet.
5. Bake for 35-40 mins at 180° C (350°F).
These rolls can be frozen.
Dominique Ludwig is an accomplished Nutritionist with over 30 years’ experience as a qualified nutritionist and almost 20 years as a nutritional therapist. The secret weapon of many high-profile clients and A-list celebrities, Dominique has been voted one of the top 15 nutritionists in the UK. Dominique has won 3 Nutrition Awards and is the founder of the Nutrition and Lifestyle Programme Renew Reset Recharge®. This is a pioneering nutrition, weight management and lifestyle programme all rolled into one.
Working out of her busy practice, Dominique Ludwig Nutrition and Meyer Clinic, she has helped well over a thousand clients, globally, live healthier lives. She is a regular contributor to The Times, The Sunday Times and Times 2.
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can other legumes be used?