How do I best store these rolls?

They'll keep for 3 days in the fridge, and you can freeze them for up to 2 months.

Can I substitute psyllium?

No, psyllium is essential for the structure and binding of these chickpea patties.

Can I add other flavors to the gluten-free rolls?

Sure! Consider herbs, olives, sun-dried tomatoes, or even nuts. These pair perfectly with the chickpea rolls.

Are these rolls really gluten-free?

Yes, as long as you use gluten-free oatmeal or toppings.

Can I make the gluten-free rolls without a mixer?

That's more difficult because you need a smooth dough. A food processor or stand mixer works best.

Gluten-Free Chickpea Buns

Name: Gluten-Free Chickpea Buns
Cook time: 40 min
Total time: 40 min
Yield: 4p
Ingredients: gluten-free rolled oats or seeds (sesame, pumpkin, sunflower)

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40min

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Easy

You won't believe this. These are sandwiches that you can make so easily with really very few ingredients. The base is chickpeas and by adding a few tablespoons of psyllium, you get a ton of fiber and really achieve that fantastic texture of a bread. Add an egg and you can also add spices to taste. Just think of a bit of curry or sun-dried tomatoes or Provençal herbs. It's just mixing everything together, making balls, and putting them in the oven. That's all there is to it and they are gluten-free and they are fantastic.

Ingredients

What do you need?

Quantity: 4p

For the buns
1 can chickpeas (rinsed and drained)
2 eggs
1 teaspoon bicarbonate of soda
3 tablespoons psyllium (essential, do not substitute)
1 teaspoon apple cider vinigar

Optional for flavour
herbs of choice (curry, Herbes de Provence)
sundried tomatoes (finely chopped)

Finishing
gluten-free rolled oats or seeds (sesame, pumpkin, sunflower)

gluten-free rolled oats or seeds (sesame, pumpkin, sunflower)

Make it veggie!

This recipe is already vegetarian.
Do you want to make it fully vegan? Replace the eggs with:
2 tablespoons ground flaxseed + 5 tablespoons water (let it gel for a bit)

Preparation method

How do you make this?

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Preheat the oven to 180°C.

Place the chickpeas, eggs, bicarbonate of soda, apple cider vinigar and psyllium in a tall measuring cup. Blend everything until smooth to form a firm dough.

Optionally, add herbs or sun-dried tomatoes and mix briefly.

Turn the dough out onto your work surface and form a ball. Divide into 4 equal parts. Shape each piece of dough nicely into a round bun.

Place them on a baking tray lined with baking paper.

Press some gluten-free oatmeal or seeds on top.

Bake for 30 minutes in the oven until golden brown and firm.

Let cool briefly and serve with your favourite toppings such as cheese or hummus.

Tips

The dough is a bit sticky: lightly moistened hands help with shaping.
Psyllium provides the typical bread texture and fiber, so definitely do not omit it.
Also delicious to flatten the dough into small pita breads.
Storage & reheating:
Refrigerator: 3 days in an airtight container
Freezer: up to 2 months
Reheating: 5–8 min in an oven at 180°C or toast briefly