A delicious chickpea cracker recipeJanuary 25, 2017 10:25 am
These chickpea crackers are a great source of protein and calcium.
3/4 cup dried chickpeas soaked overnight and cooked or 400 grams tinned chickpeas well rinsed or 1.5 cups of leftover cooked chickpeas
1/2 cup tapioca flour
1/4 cup lightly toasted sesame seeds
1/2 teaspoon salt
freshly ground black pepper
2 tablespoons olive oil (I just use however much until it holds together well)
Blend the cooked chickpeas in a food processor until finely ground. Add tapioca flour, sesame seeds, salt, pepper and oil. Mix to a soft dough (with hands). Turn onto a lightly floured board and knead a few times. Shape into flat disc and cover and chill for 30 mins in fridge.
Pre-heat the oven to 180c. Roll dough between two sheets of lightly floured baking paper, to about 3mm thickness and score the dough into shapes.
Bake for 18 to 20 mins until golden around the edges. Leave on the tray for 5 mins before transferring to wire rack to cool.
Enjoy on their own or with your favourite topping.