The goal of the current study was to assess the chemical and nutritional qualities of purslane leaves (PL) and purslane seeds (PS), as well as how adding purslane leaf and seed powder to biscuits and crackers would improve their nutritional content. Purslane leaves and seed powder recorded values of 5.55–8.52% moisture, 25.59–17.99% protein, 4.22–16.67% fat, 9.93–7.85% crude fiber and 13.6–10.72% ash on dry weight, respectively. Purslane leaves and seed powder contain adequate levels of the essential amino acids. Mineral compositions (mg/100g) were 2.2–1.4 Cu, 42.0–44.1 K, 4.5–4.1 Zn, 65.5–58.3 Ca, 88.2–87.3 Mg, 7.5–7.3 Mn, 4.9–4.1 Fe and 5.7–6.6 Na of purslane leaves and seeds, respectively. Purslane seed oil was rich in unsaturated fatty acids (88.16%) and saturated fatty acids (29.71%). The most abundant unsaturated fatty acids in purslane leaves and seeds were α-linolenic acid (41.69–55.92%) and linoleic acid (22.55–20.67%), respectively. Total phenolic (mg GAE/100g) was 255.3 and 576.56, total flavonoid (mg rutin equivalent/g DW) was 82.23 and 89.45 and antioxidant activity (mg/ml) was 1.84 and 3.35 for purslane leaves and seeds, respectively. 10% PL or 20% PS replaced in crackers increased the nutritional value and improved the functional properties, so it was selected. Sensory evaluation of biscuits with 5% PL or 20% PS replaced was the most acceptable level, having less significant (p ≤ 0.05) color and sensory indices. Purslane seeds and leaves can be used in food applications as an excellent source of bioactive components. Egyptian cooking may benefit from purslane as a useful ingredient.