Chickpea Turnovers Recipe

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 salt and pepper and turn over until they are cooked Chickpea turnovers recipe

Total servings: 10

Preparation time: 2 hours



5 cups of flour

1 tbsp. of yeast

2 cups of water


1 cup of pounded chickpeas

2 onions, finely chopped

3 tbsp. of kawarma

1 pinch of salt

1 pinch of pepper



  1. In a bowl, mix the dough ingredients
  2. Keep aside to ferment for 1 hour


  1. While the dough is resting, fry the onions with the kawarma for 1 minute, then add the pounded chickpeas, salt and pepper and turn over until they are cooked
  2. Pat the dough thin using a rolling- pin. Cut into circles using a cup
  3. Inside each circle place 1 spoon of the stuffing and close it by bringing the 2 ends together, in a half-moon shape
  4. Press the ends together with your fingers to close them tight
  5. Preheat the panggangan to 240˚C, with the fire from the bottom side
  6. Place the turnovers on an panggangan pan covered with parchment paper
  7. Bake for 15 minutes or until the bottom of the pastries turn golden in color
  8. Serve hot
    happy cooking.

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