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Soak the chickpeas in a litre of water overnight or longer.
When you’re ready to bake them, preheat the oven to 180°C/350°F (fan forced).
Drain and rinse chickpeas and place in a blender or food processor with the spices, salt and olive oil. Blend on high, scraping the sides, until smooth.
Add the psyllium powder, water, bicarb and vinegar and blend to form a soft, sticky dough, like a thick paste.
Oil your hands with olive oil and divide into six. Roll into balls, flattening slightly.
Score slightly by cutting a shallow cross into the top and top with optional topping.
Place on a lined baking tray and bake for 40 minutes.
Psyllium powder is much finer than psyllium husk and absorbs much more water than the husk. If you only have psyllium husk, firstly allow about 10 minutes for the husk to absorb the water. If it is still too wet to shape into rolls, add another teaspoon of husk, knead through and wait again. Don’t be tempted to add too much too quickly, as it’s better to have a slightly wetter dough and have a more airy roll than a rock hard roll.
In an airtight container in a cool, dark place, or in the freezer.