Garbanzo Crackers

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.


Garbanzo Crackers

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!

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