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Simple Sprouted Chickpea Crackers

Earthy, crunchy and oh-so-snackable.
  • 30 minutes
  • about 50 crackers
  • Perfect for snacking any time of day
Chickpea lovers rejoice! Sprouted chickpea crackers are quick and easy to make, and will satisfy all your snacking needs! They have the distinct earthy, nutty flavour of sprouted chickpea flour, paired with sesame and a hint of garlic. They’re a wonderful crispy texture, just as a cracker should be. Sprouted chickpea flour is high in protein, fibre and iron, so these crackers also pack a great nutritional punch. Sprouting chickpeas improves their taste and texture, and aids in digestibility and bioavailability. Eat these crackers on their own, dip ’em, top them with cheese, add them to your favourite charcuterie board or if you really can’t get enough sprouted chickpeas, pair them with our recipe for sprouted chickpea hummus!

Recipe notes

  •  Roll as thinly as possible! This is what makes the crackers crispy. When you think it’s thin enough, roll some more. Roll from the center outwards in every direction into a rough rectangle. The dough should take up a full 10×15″ baking tray. You should be able to hold the dough up to light and see the light through it (doing this also helps to pick out any spots that might be thicker than others). 
  • Don’t have a rolling pin? Try a large glass. round jar, or wine bottle.
  • Why two pieces of parchment paper? The dough is quite sticky and the piece on top helps it from sticking to the rolling pin. 
  • If you roll the dough larger than the edges of your baking tray, you can trim the edges and either discard, work the dough back into another edge or start a second tray. 
  • The crackers on the edges of the tray will brown more quickly. After baking 10 minutes, check every 1-2 minutes and remove any crackers that are browned. 

Ingredient tips and substitutions

This recipe is very versatile. You can substitute any kind of oil and try with different combinations of spices (we find the garlic powder really compliments the chickpea flour). If you don’t have any, you can leave the sesame seeds out, although they add a really lovely flavour and texture to this recipe. These would also be delicious with black sesame seeds or even flax seeds. The recipe is already naturally gluten-free, vegetarian and vegan. 

Print Pin

Simple Sprouted Chickpea Crackers

Earthy, crunchy and oh-so-snackable.
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 50 Crackers

What You'll Need:

  • 1 cup Second Spring Sprouted Chickpea Flour
  • ½ tsp baking powder
  • ¾ tsp salt
  • ½ tsp garlic powder
  • 1 tbsp sesame seeds
  • 2 tbsp olive oil
  • ¼ cup + 1 tsp warm water

How To Make It:

  • Preheat oven to 400°F.
  • In a bowl, combine chickpea flour, baking powder, salt, garlic and sesame seeds.
  • Add olive oil and combine until the mixture looks like sand.
  • Add warm water. Mix and knead with your hands until the dough comes together into a ball (it will be quite sticky.
  • Place the dough between two pieces of parchment paper and using a rolling pin, roll as thinly and evenly as possible. The thinner you roll, the crispier your crackers will be (see notes above). Don't worry if the edges are uneven, it will give your crackers some character.
  • Cut the crackers into squares, a pizza cutter works best but you can also use a sharp knife. Carefully transfer the parchment to a baking tray.
  • Bake for 10-16 minutes, until crispy and golden. Check at the 10 minute mark and remove any crackers that are very browned, repeat this every two minutes or so until all crackers are nicely browned.
Have you made this recipe? Tag @secondspringfoods on Instagram!
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2 thoughts on “Simple Sprouted Chickpea Crackers”

  1. Hannah Moreira

    Will other fresh milled grain flour work as a replacement like soft white?

    Reply
    1. secondspring

      Hi Hannah, Sprouted chickpea flour has a very different consistency and needs a different amount of water than gluten flours. I would recommend using a cracker recipe that calls for whole grain wheat flour instead.

      Reply
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