Delicious taralli made with boiled chickpeas, perfect as a snack or appetizer.
Blend the chickpeas with the salt, fennel seeds and water.
Transfer the mixture to a bowl and start kneading, pouring in the rice flour and extra virgin olive oil in a thin stream.
If you want to see the fennel seeds whole, add them after blending the chickpeas.
Form a fairly soft dough, break off small pieces, shape them into logs and roll them into rings to make the taralli.
Transfer the taralli to a baking tray lined with parchment paper.
Bake in a static oven at 200°C for about 25 minutes, then remove and let cool.
Store in an airtight container to keep them fresh
They can be served with a glass of white wine.
Italia, Veneto
| Energy (kcal) | 364.6 |
| Carbohydrates (g) | 47.56 |
| of which sugars (g) | 1.63 |
| Fat (g) | 14.02 |
| of which saturates (g) | 1.99 |
| Protein (g) | 11.99 |
| Fibre (g) | 7.12 |
| Salt (g) | 0.23 |
