I love garbanzos.
Also known as chickpeas, they are delicious in falafel, soups and, of course, the classic hummus.
And as a cracker too! Who knew?
This is a basic cracker recipe that can be used with other flours as well. I used garbanzo/chickpea flour, which is called besan at your local Indian market. You can probably find it at your local market too.
I adapted this from a recipe that used mustard seeds and Mark Bittman’s Crackers recipe in his book, How to Cook Everything Vegetarian. I use za’atar instead. These crackers would still be delicious with just a little bit of salt and pepper added too.
1 cup garbanzo flour (besan)
1/2 teaspoon salt
1 tablespoon za’atar
1 tablespoon olive oil
1/4 cup water
Preheat the oven to 375 degrees F.
Combine the flour, salt, za’atar, and salt in a bowl. Add the water and the olive oil and mix until you create a firm dough. Form it into a disc. Set aside for 20 minutes, covered.
Place the dough between both two sheets of parchment paper. I apply a little bit of olive oil on the parchment paper. Brush the dough with oil as well. Roll the dough to about 1/8 of an inch. You can make it thicker if you’d like more of a flat bread texture.
Once it is ready, score the dough with a knife or a pizza wheel to the size you would like.
Place in the oven and bake for 15 – 18 minutes, or until it is crispy enough for you.
Take the finished dough out of the oven and also off the baking sheet. Let it cool for 15-20 minutes. Break apart and you now have crackers that are ready to eat. Enjoy!
- Z is for… (coconutandberries.com)