Blend the chickpeas with salt, fennel seeds, and water.
Transfer the mixture to a bowl and start kneading by gradually adding the rice flour and extra virgin olive oil.
If you want to see whole fennel seeds, add them after blending the chickpeas.
Form a fairly soft dough, break off small pieces, shape them into small logs, and roll them into rings to create the taralli.
Place the taralli on a baking sheet 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 maintain freshness
They can be served with a glass of white wine.
Italy, Veneto
| Energy (kcal) | 339.95 |
| Carbohydrates (g) | 62.15 |
| of which Sugars (g) | 2.17 |
| Fat (g) | 3.07 |
| of which Saturates (g) | 0.42 |
| Protein (g) | 15.58 |
| Fiber (g) | 8.54 |
| Sale (g) | 0.31 |
