2Tbspspelt flouror another minimally processed whole grain flour
1/4cupbasil leavesaround 20 leaves
If using an oven, heat the oven to 350 F/ 180 C. Add the chickpeas, aquafaba (or water if using), garlic powder, lemon juice, and basil to a food processor. Process until it is all combined and still a little grainy, not quite smooth.
Then, add the flour and tahini to the mix. You can either process it in with the food processor, or mix it in with a spoon. I like spelt flour because it is a whole grain flour, and gives a really nice texture and fluffiness to foods I bake. The mixture will be pretty soft and gooey, which is okay.
Oven Instructions: If you are using an oven to bake the biscuits, put a silicone baking mat or parchment paper on a baking sheet. Roll the mixture into about 6 balls and place on a baking tray 1″ apart. Put the tray into the oven and bake for 25 minutes. Check them at 20 minutes to be sure they are not burning. The inside should be slightly moist and the outside with a nice crust.
If you are using an airfryer, roll the mixture into 6 balls and put on a plate. Add a small piece of parchment paper to your airfryer grill, making sure to secure the paper with the rolled balls as you place them in. *Ive heard the parchment paper can get sucked up into the air fryer so use this with caution! Set the air fryer to 300 F/ 160 C for 20 minutes. Check them at 15 minutes to be sure they are not burning. The inside should be slightly moist and the outside with a nice crust. Continue cooking until this ratio is achieved.