Chickpea Crackers
Chickpea crackers, a healthy vegan cracker made with simple ingredients. Crispy, crunchy and delicious
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Servings: 30 crackers
Calories: 38kcal
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Ingredients
- 400 g can chickpeas
- 1 Cup rolled oats
- 2 cloves garlic
- 1 tablespoon lemon juice
- Salt
- ¼ Cup olive oil
Instructions
- Rinse and drain the chickpeas
- Place in a food processor, blend until they are smooth, form a ball and have a texture a little like playdough
- Add the rolled oats, continue to blend until the oats are finely chopped into the chickpeas
- Add garlic, lemon juice and salt for seasoning
- Begin blitzing in the food processor, gradually add the olive oil, continue blitzing/blending until everything comes together as a ball
- Line a baking tray with baking paper, place the dough on top, press the dough with your hands to start flattening it
- Place a second piece of baking paper on top of the dough, using a rolling pin, roll until it is evenly spread over the baking tray and approximately 5mm thick
- Score the dough into cracker shaped pieces, I use a pizza roller to do it, but you can use a knife
- Bake at 180 degrees Celsius 360 Fahrenheit for 40-50mins until golden
- Leave to cool
Video
Notes
- Take the time to roll the cracker dough nice and thin. The thinner they are the crunchier and crispier they will be.
- Check the crackers during cooking. The crackers on the outer edges can cook faster than the centre. If you notice some crackers becoming over-cooked, snap them off and remove those ones from the oven.
- These crackers are delicious served with hummus, cheese, dips on grazing platters or in lunchboxes.
- Pricking your crackers with a fork in the centre before baking can help the crackers bake more even.
- Chickpea crackers will store in an air tight container in the pantry for up to two weeks.
- Chickpeas: I use canned chickpeas, but you could use dried chickpeas that have been soaked. Chickpeas are also known as garbanzo beans.
- Rolled oats: I use traditional rolled oats, but you could also finer use quick cook oats. This recipe will not work with steel-cut oats.
- Olive oil: I like the flavour extra virgin olive oil gives to the crackers, but you can use a milder flavoured oil if you prefer.
- Garlic: If you prefer the fresh garlic cloves can be subsituted for a teaspoon of garlic powder
Nutrition
Serving: 1g | Calories: 38kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 37mg | Potassium: 30mg | Fiber: 1g | Sugar: 0.04g | Vitamin A: 2IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.3mg