Salted Rosemary Chickpea Crackers
Chickpea flour is such a handy ingredient to have in the kitchen cupboard. This really versatile flour can be used in an array of recipes.
From falafels, to crepes, to pancakes, to crackers. It’s flavor is evident, yet not dominant and really pairs well with a bunch of other ingredients.
These Salted Rosemary Chickpea Crackers are proof of just how delicious this little ground dried legume can be.
I love the consistency and flavor chickpea flour adds to falafels and am quite fond of it’s texture in pancakes and crepes. It is also a great alternative flour choice for crackers. Most store bought crackers are made with highly refined flour.
Nearly everyone knows that white flour is not healthy for you, but most people donβt know that when white flour is bleached, it can actually be FAR worse for you. Itβs generally understood that refining food destroys nutrients. With the most nutritious part of the grain removed, white flour essentially becomes a form of sugar.
Consider what gets lost in the refining process
-
Half of the beneficial unsaturated fatty acids
-
Virtually all of the vitamin E
-
50% of the calcium
-
70% of the phosphorus
-
80% of the iron
-
98% of the magnesium
-
Fifty to 80% of the B vitamins
And many more nutrients are destroyed β simply too many to list. Source
Versatile Chickpea Flour
So I’d much rather use a tasty alternative, and chickpea flour is my perfect choice. These Salted Rosemary Chickpea Crackers are loaded with plant protein.
Chickpea flour is high in fiber, high in protein, and is lower in carbs and calories than traditional wheat flour.
Just one cup of chickpea flour contains over 20 grams of protein. It’s a good source of folate, containing seven times the amount in whole wheat flour and more even than enriched all-purpose flour. It is also a source of magnesium, potassium, and phosphorus.
It is also gluten-free and wheat-free, making it a fantastic substitute for making bread for those with allergies. Source
A delicious cracker recipe using flavorsome rosemary and chickpea flour. Crunchy and salty and just so delicious! A great alternative to highly refined flour crackers, and full of plant protein and amazing nutrition.
- 1 Cup Organic Chickpea Flour
- 1 TBS Fresh Rosemary - finely diced
- 2 TBS Organic Cold Pressed Extra Virgin Olive Oil
- 1/2 Tsp Baking Powder
- 1/2 Tsp Bicarbonate of Soda - alluminium free
- 1/2 Tsp Sea Salt
- 2 TBS Warm Water
- Grind of Black Pepper
-
Preheat the oven to 160C fan forced.
-
In a large mixing bowl, sift the chickpea flour, baking powder, bicarb and salt. Mix until all combined.
-
Finely dice the fresh rosemary sprigs. Add to the flour mixture with a few grinds of black pepper and stir.
-
Make a well in the center of the flour and add the olive oil and warm water.
-
Mix until roughly all combined, and then it's time to roll up your sleeves. Using you hands squeeze the mixture until all combined and a stiff 'dough' has formed.
-
On a flat surface, place a sheet of baking paper down, and place the dough ball on top. Use your hands to press down the mixture.
-
Place another sheet of baking paper on top of the flattened dough ball, and use a rolling pin to further roll out the dough as flat as you can get it, without it cracking apart.
-
If cracks start to form along the sides, use your fingers to merge the dough back together and carefully roll it out again with the rolling pin.
-
Carefully transfer to a flat baking tray.
-
Place in the oven at 160C fan forced for 15mins, leaving the top baking paper on top of the dough.
-
Remove from oven when cooked through, and leave to cool. Gently crack the big cracker into small little ones. If you prefer your crackers extra crunchy, pop them back into the oven for a few minutes to crunch up.
-
Store in an airtight container for up to 3 days.
Use Organic wherever possible
I do hope you enjoy this recipe as much as I did. I in fact had these crackers for lunch yesterday after making this recipe, and they’re so delicious that I’ve had them again for lunch today.
Perfectly topped with sauerkraut and accompanied with celery and freshly sprouted mung beans – lunch was amazing to say the least.
4 Comments
Julie
Hi,
May I ask you if your chickpeas flour has as well a quite strong and specific smell and taste? This is the first time when I bought it, cause I wanted to try your recipe. But it tastes so strange and different than chickpeas themselves.
Regards,
Julie
Taryn
Hi Julie
Yes, chickpea flour can taste quite strong and quite a bit different to chickpeas, but it’s flavour works so well in these crackers.
I suppose most grains taste a bit different to their flour counterparts.
Let me know what you think, if you do happen to try the recipe,
Taryn
Tnl
Thank you Taryn for a great recipe. This is something I have been making every few weeks fir the past year. I have just noticed though that you bake the crackers between the paper, something I have not been doing. What is the benefit of this? Does it produce a different end result?
Taryn
Thanks so much for your comment. I find by baking this way – the heat is trapped under the top baking sheet, allowing the crackers to cook fully through – without getting too dry as they retain a little more moisture. The crackers then can be placed back in the oven briefly, without the sheet on top for a crunchier result.
Taryn