Persian chickpea cookies

Apparently, there is no national chickpea month. That's nuts, because this legume is deliciously versatile beyond hummus (see “Gonzo garbanzo cupcakes,” SN&R The V Word, April 23). Case in point: traditional Persian cookies made of roasted chickpea flour called nan-e nokhodchi. They are golden, 1-inch, clover-shaped bites, and they are delicate and powdery—so don't grab it hard, cookie monsters—and they implode like an old Vegas casino on demolition day with sweetness and flavor inside your mouth. Traditionally these bite-sized sweets are enjoyed with a cup of black tea, and most store-bought ones are vegan and gluten-free. B.B. Sweet Factory's are excellent and fit the bill (I wonder if B.B.'s favorite band is C+C Music Factory? Let's hope so). Any Middle Eastern grocery store worth its salt will carry nokhodchi, but they're also easy to make with the recipe at www.vegetariantimes.com—but it has to be roasted chickpea flour, or else disaster!