Cookbook Profile

Tunisian Chickpea Cookies

Makes 2 dozen cookies


These unusual cookies are made from toasted chickpea flour and rolled in white sesame seeds. Chickpeas are particularly high in soluble fiber and are quite high in protein. So, not only do these cookies taste good, they're also very healthful and nourishing. In Tunisia, they are typically served with a glass of hot, sweet mint tea. The name ghraiba means "foreign," indicating that the original recipe was brought to Tunisia from somewhere else, perhaps the Middle East. Toasted chickpea flour is inexpensive, and is available at Middle Eastern and Indian groceries and natural food markets. Untoasted chickpea flour will not produce the same results.


1-1/2 cups toasted chickpea flour
1/2 cup unbleached all-purpose flour
1/4 teaspoon baking powder
1/2 cup sugar
1/4 cup olive oil
6 tablespoons (3/4 stick) unsalted butter, melted
1 to 2 tablespoons water
1/2 cup hulled white sesame seeds


1. Preheat the oven to 325 degrees F. In a blender or food processor, combine the toasted chickpea flour, all-purpose flour, baking powder, and sugar. Add the olive oil and butter and process to combine. Gradually add the water, using only enough to moisten the dough. As soon as the dough comes together into a ball, it is ready.

2. Remove the dough from the blender and knead briefly on a lightly floured surface until smooth. Divide the dough into six equal portions. Roll each portion into a log about 3/4 inch in diameter. Spread the sesame seeds out evenly on a baking sheet.

3. Lightly roll the dough logs in the sesame seeds until coated. Cut the rolls diagonally into 2-inch-thick slices. Arrange on a separate baking sheet lined with parchment paper. Bake for 15 minutes, or until lightly browned. The cookies should be crunchy on the outsides and soft on the insides. Transfer the cookies to a cooling rack and let cool. To store, place in a cookie tin. (Cookies keep up to 4 days.)


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More than 200 Delicious, Wholesome Recipes from Around the World

by Aliza Green
Running Press
ISBN: 0762419318
Recipe reprinted by permission.




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This page created March 2005