Herbed Multi-Seed Chickpea Crackers

Name: Herbed Multi-Seed Chickpea Crackers
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Asian
Ingredients: 1 ½ tsp Caraway seeds (1 1/2 tsp caraway seeds); 1 cup Gram Flour (1 cup chickpea flour); 1 ½ tsp Dried Rosemary (1 1/2 tsp dried rosemary); 1 ½ tsp Dried Thyme (1 1/2 tsp dried thyme); ½ tsp Garlic Powder (1/2 tsp garlic powder); 3 tbsp Ground Flaxseed (3 Tbs ground flax); 1 tbsp Olive Oil (1 Tbs olive oil); ½ tsp Table Salt (1/2 tsp salt); 1 tbsp Sesame Seeds (1 Tbs sesame seeds); ½ cup Bottled Drinking Water (1/2 cup + 2 Tbs water)

50 minAsian

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone mat. I prefer using a silicone mat for baking delicate food, such as these crackers, to prevent them from burning.In a small bowl, mix the ground flax and water together and set aside.In a medium-sized bowl, mix the chickpea flour, salt, dried herbs and caraway seeds together.
2Add in the wet ingredients to the bowl and stir until everything is well incorporated. If the batter is still dry, add another tablespoon of water.
3Pour the batter onto the lined baking sheet. Run your hands under water and get them very wet. Next, flatten out the batter into one very thin layer. The batter is quite sticky, so keeping your hands very moist when spreading out the batter makes this step easier. I like to spread the batter out very thinly to ensure crisp crackers.
4Sprinkle sesame seeds and the coarse sea salt on top of the batter.
5Bake the crackers for 15 minutes and check to see if they have browned. If the edges and the tops of the crackers have browned significantly, then pull them out of the oven. Otherwise, continue baking the crackers at 2 to 3-minute intervals. My total baking time was about 23 minutes, but it may be different in your oven.
6Let the crackers cool before breaking them into large pieces. Enjoy on their own or with your favorite dips!