Simple Sprouted Chickpea Crackers

Earthy, crunchy and oh-so-snackable.

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.

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