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Persian Chickpea Cookies
SaharDiet
SaharDiet
Coach Fitness

Persian Chickpea Cookies - BeeaaB - SaharDiet

Cooking time in 30 minutes
Servings 1 Person
BeeaaB Point: 0

Persian Chickpea Cookies - BeeaaB - SaharDiet

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A pleasant evening!

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Persian Chickpea Cookies and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories
106%
Carbohydrate
87%
Protein
46%
Threonine
4%
Isoleucine
4%
Leucine
4%
Lysine
3%
Valine
5%
Tryptophan
5%
Histidine
3%
Tyrosine + Phenylalanine
5%
Methionine + Cysteine
3%
Fat
169%
Essential Fatty Acids (PUFA)
75%
Omega-3
76%
Omega-6
118%
MUFA
330%
SFA
71%
Fiber
82%
Water
1% >
Total Sugar
241%

Vitamins

vitamin c
1% >
Thiamine vitamin b1
108%
Riboflavin vitamin b2
24%
Niacin vitamin b3
28%
Pantothenic acid vitamin b5
31%
Pyridoxine vitamin b6
106%
Folate vitamin b9
274%
Choline
1% >
vitamin a
1% >
vitamin k
79%
vitamin e
130%

Minerals

Calcium
14%
Iron
171%
Magnesium
108%
Sodium
11%
Zinc
68%
Selenium
40%
Potassium
66%
Phosphorus
120%
Manganese
217%
Copper
267%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

Ingredients

Food itemValue
Chickpea flour (besan)2.5 Glass (250 gr)
Oil, olive, salad or cooking1 Cup (120 gr)
Sugars, granulated0.5 Mug (122.5 gr)
Spices, cardamom3 gr
Spices, saffron0.2 tsp (0.2 gr)
Nuts, pistachio sliver8 gr

Dough preparation

Dough preparation
First 1 cup (120 g) olive oil, half a glass (122 grams) of sugar and 3 grams of milled cardamom in the mixer. Then add 2.5 cups (250 grams) of chickpea flour and 0.2 grams of brewed saffron and mix well. Put the ingredients into the appropriate container and cover with the bag and allow to rest for one to two hours. Then turn on the oven and place at 2 degrees to warm. Then put the dough on the appropriate surface and smooth it and mold.

Cooking pastry

Cooking pastry
First, cover the oven tray with oil paper and put the molded dough inside it. If you do not have molds, you can remove the dough into small balls. Put the pistachio on each dough and then put the tray in the oven for about 1 to 2 minutes. Be sure to be careful and constantly control the pastries to prevent burning. Because the ovens may vary and in some cases the pastries need less time to bake. After baking, allow the pastries to cool and then put them in the right containers. A few important things to make chickpea pastry better:* Make sure they are not warm when the pastry was moved, because its warmth can crush the pastries. * Adding rice flour to the dough can help make the sweets more crisp. Therefore, you can reduce about 100 grams of chickpea flour and use rice flour instead. As a result, depending on the type of flour, reduce or increase it.

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