1. Soak sun-dried tomatoes in warm water for 15 minutes until they become soft.
2. Remove the seeds of the olives and chop.
3. Put the sun-dried tomatoes and olives into the food processor and process them.
4. Then add egg, chickpea flour, oat flour, olive oil and spices to the processor and process until you get a mixture.
5. Put a baking paper on a baking tray, place the mixture with thick consistency to the tray and spread it with a spatula until you get a very thin layer of mixture.
6. Cut off the mixture with a knife before placing it in the oven. (4×8 = 32 pcs)
7. Bake (about 30 minutes) in an oven preheated to 180 degrees until they get light brown.