Categories: Desserts & Sweets

Gluten-free Chickpea-Cardamom-Tahini ‘Pie’: An Accidental Recipe

Aram, our recent house guest, is on a gluten-free diet.
While he and his wife Tricia were here, Aram and I experimented making a
gluten-free crust for lahmajoun and gluten free simit. (Coming soon in a
separate post.)

After Aram and Tricia left for home, I purchased the Sadaf
brand of chickpea flour with the idea of making the gluten-free cookie recipe on the back of
the product’s bag and sharing the recipe with Aram.

The company’s recipe is as follows:

Chickpea Cookies

Yield: 36 pieces


1 cup unsalted butter

1 ½ cups powdered sugar

2 tsp. ground cardamom

3 ½ cups sifted fine chick-pea flour

  1. Melt butter over low heat.
  2. Combine powdered sugar and
    cardamom in a large bowl. Mix melted butter into the sugar-spice mixture until

  3. Add chickpea flour, stirring constantly, to produce dough.
    Chickpea dough

    Knead well for 10 minutes. Cover and set aside for 2 hours; do not refrigerate.

  4. Preheat oven to 300°F. Roll dough to ¼ inch thickness on a
    large plate. Cut out cookies with tiny cookie cutters.
  5. Place the cookies 1-inch apart on a greased baking sheet.
    Bake for 10-15 minutes or until slightly golden.
  6. Remove from oven, cool and carefully put on a serving plate.

I followed the recipe to a “T” through step #3. Once the two hours were up, I tried to lift the ball of dough out of the bowl, but it
crumbled into a heap!
Crumbled chickpea dough

There was NO way I would be able to roll the dough as
suggested in step #4.

What to do? I scooped up the crumbles and put them into a
mixing bowl. Put about 1+ Tbsp. water and 2 Tbsp. of well-stirred tahini into
the dry, crumbly mass. I gently mixed it together with my hands, making sure
all was combined. The consistency was similar to a thick brownie batter.

Using an 8-inch glass pie pan which I lightly greased, I pressed the mixture into
the pan. I used the back of a fork to create a pattern on the surface and added
a few pistachio nuts as a garnish.
Chickpea ‘pie’ – before baking

The dessert baked for about 25 minutes at

Baked Chickpea-Cardamom-Tahini ‘Pie’

The dessert had to cool completely before serving. Note: The longer it sat,
the easier it was to slice and serve.

Candy-coated chickpeas

How did it taste? If you’ve ever eaten candy-coated chick
peas, that should give you an idea. It was sweet, without being too sweet, with
a hint of cardamom and tahini. 

It was actually pretty good, especially with a cup of coffee!

Recent Posts

Easter Menu Planning? Look no further!

  I don’t know about you, but in our family, we’re all about tradition when…

4 weeks ago

St. Sarkis Day and 3 celebratory recipes

It’s that time of year again! St. Sarkis Day, the moveable feast day on the…

3 months ago

A Traditional Recipe for Armenian Christmas Eve – Nevik

Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…

4 months ago

Thanksgiving Recipes Revisited

With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…

5 months ago

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

10 months ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

10 months ago

This website uses cookies. find out more.