Birdy’s Chickpea Seed Crackers
Crunchy, nutrient-dense crackers made with chickpeas and lots of seeds — a wholesome, satisfying snack that’s perfect for pairing with dips, spreads, or crumbling on top of your next salad.
Equipment
- 1 Rolling Pin
- 3 Parchment paper sheets
Ingredients
- 1 ⅓ cups chickpea flour
- ½ cup raw pumpkin seeds
- ½ cup raw sunflower seeds
- ½ cup raw flax seeds
- ½ cup raw natural, white or black sesame seeds
- 3 tablespoon za’atar seasoning
- 1 tablespoon kosher salt or 2 tsp and a pinch of sea salt
- ⅔ cup water
- ¼ cup extra virgin olive oil
Instructions
- Preheat the oven to 325˚.
- Using a rubber spatula, mix the 1 & 1/3rd cup chickpea flour, 1/2 cup each pumpkin, sunflower, flax and sesame seeds, 3 tablespoons za’atar seasoning and 1 tablespoon kosher salt together in a bowl.
- Add 2/3rds cup water and 1/4 cup olive oil and blend until well combined with the spatula. The mixture will be a little bit wet. Let it sit for 5 minutes to allow the chickpea flour to absorb some of the extra liquid.
- While the dough is resting, prepare your pans. You’ll want 2 standard baking trays (18x13) and 3 pieces of parchment paper (18 x 13 inches). Alternatively, you can use silpats, but crackers will be thinner and crispier if you use parchment paper.
- Divide the dough roughly in half. Working with one half at a time, press the cracker dough down on a piece of parchment paper or a silpat. Then add another piece of parchment paper on top, and using a rolling pin, roll the dough as thinly as possible. It should take up almost the entire piece of parchment, you can stop rolling when you have an inch of space on all sides (f you are using a silpat, the dark border is an inch wide). Sometimes I have to pinch parts off sides that have too much dough and fill in areas that don’t have enough. I do this until I have a thin, even rectangle. Repeat with the other half of the dough.
- Bake the crackers in the oven for 12 minutes and then rotate the pans 180 degrees and swap their position in the oven, so that they bake more evenly. Bake for another 12 minutes then remove the crackers from the oven.
- At this point, once they are cool enough to handle, break the crackers into the size cracker you desire. I like mine to be about 3x3 inches big. Place the crackers back on the sheet tray, not touching, and put them back in the oven. Bake the crackers for 10 to 15 minutes, until they are golden brown all over.
- Remove from the oven and allow to cool down, then store the crackers in an airtight container. They last forever, practically.