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About the Recipe
Ingredients
1 Cup Chickpeas (cooked to al dente or canned)
1/3 cup flour (plus more for dusting)
1 Tbsp ground flax seeds
1/8 cup fresh mint leaves (1/4 for dried)
1/8 cup fresh parsley (1/4 if dried)
1-2 TBSP low-sodium soup stock or bone broth (beef or chicken – no added seasonings)
Preparation
1. Pre-heat oven to 300°
2. Use the pulse function to process until chickpeas are chopped very fine and the mixture turns to cookie dough consistency
3. Flour worksurface, roll out dough with a rolling pin
4. Cut into bone shapes with a cookie cutter (alternately cut rectangles approx. 1” x 2”)
5. Bake for 30 minutes in oven until crisp and brown (extra crispiness, leave in oven with door slightly open until oven cools
You can also use a dehydrator
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