Roasted Chickpea Flour Cookies | Çorum-Style Leblebi Cookies

Process the roasted chickpeas in a food processor or coffee grinder until as fine as possible. Sift the powder through a fine-mesh sieve. Grind any coarse pieces left in the sieve and sift again. The powder should feel smooth when rubbed between your fingers.

Pinch off walnut-sized pieces of dough and roll them between your palms. Arrange on a parchment-lined baking sheet, spaced apart, and gently flatten the tops with your fingertip. These cookies spread very little in the oven, so shape them as you want them to look on the tray.

Bake in an oven preheated to 170°C / 340°F for 18 minutes. The cookies are done when the edges turn light brown. Roasted chickpea powder becomes bitter if overbaked, so do not extend the baking time. Let them rest on the baking sheet for 15 minutes; a cookie lifted while hot will crumble in your hand.