Leblebi is one of the most loved natural snacks of Turkish cuisine. If you are not used to it from your childhood it is possible that you find it tasteless and bland. Because it has no spices or salt, it is just roasted chickpeas. But when you get used to it, you can’t live without it. When you ground leblebi you get leblebi flour, which is gluten free and a very close alternative to regular flour.
In the chickpea cookie recipe, I aimed to make the cookies gluten free also. In many leblebi cookie recipes they use white flour in addition to leblebi flour, which is actually not necessary. A well-ground leblebi flour doesn’t have a different consistency than flour. The color and taste are of course different, there is no doubt about it, but there is no difference in consistency that will cause problems in shaping.
Nevertheless, it will always be useful to add roasted chickpea flour more carefully than when adding flour in pastry recipes, as the liquid absorption capacity will change depending on the roasting degree of the roasted chickpeas and the fineness of its consistency. If you add too much roasted chickpea flour into the dough and if the dough does not get together, you can add butter, which is already one of the dough ingredients, to the dough, not milk, which is the first ingredient that comes to your mind, and gather the dough.
DO NOT FORGET !!! If you add too much flour in the dough and you cannot gather the dough, use one of the dough ingredients as a liquid addition, do not add any ingredients that are not already in the dough.
Leblebi cookies have a crisp, spreading in mouth consistency and taste similar to sugar covered roasted chickpeas. Try this recipe if you like leblebi. It may not be a good experience for someone who does not like leblebi. The result is actually sweet leblebi. Because there is no ingredient that is stronger than leblebi that can suppress or change the taste of leblebi.
- 125 g of butter at room temperature,
- 2 cups of leblebi (roasted chickpea) flour,
- 1/2 cup powdered sugar.
- Mix powdered sugar and butter in a bowl,
- Add the leblebi flour little by little and knead it until you get a dough that does not stick to the hand and can be easily shaped,
- Take small sized pieces from the mixture, roll them and place them into a tray covered with wax paper,
- Bake in a 180 C degrees preheated oven until they crack slightly and the colors darken a little bit.