Tunisian Chickpea Cookies (Ghreiba)


  • 1 cup chickpea flour
  • ½ cup unbleached all-purpose flour
  • ½ cup sugar
  • ¼ teaspoon vanilla sugar
  • Zest of half an orange
  • Pinch of salt
  • 3 Tablespoon light colored, light flavored oil (canola, vegetable, peanut)
  • 2 tablespoons (1/4 stick) unsalted margarine, melted


  1. Preheat the oven to 325 degrees F. In a bowl, combine the chickpea flour, all-purpose flour, sugar, vanilla sugar, salt and orange zest. Add the oil and margaine slowly and combine thoroughly. As soon as the dough comes together into a ball, it is ready.
  2. Divide into 16 equal balls and place on lined cookie sheet. Bake 20-23 minutes until lightly golden on the bottom. Let cool on racks for 10 minutes before transferring off baking sheet.


  1. For a gluten free version, use all chickpea flour.
  2. For a decorative touch, add almond slices to the top of unbaked cookies.
  3. For a sweeter cookie, roll in cinnamon sugar when cool.
  4. To store, place in a cookie tin. Cookies keep up to 4-6 days in an airtight container.


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