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You are here: Home / Recipes / Partyfood and Snacks / Gluten-Free Chickpea Crackers

Gluten-Free Chickpea Crackers

Published: May 24, 2016 Updated: Apr 16, 2019 · This post may contain affiliate links ·

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Vegan Chickpea Crackers

Recipe for quick & easy, vegan gluten-free Chickpea Crackers. They’re perfect for parties or as a healthy snack. For these, you’ll need chickpea flour. They are delicious with hummus!

Gluten-free Vegan Chickpea Crackers in a wooden bowl

I’ve been asked quite a few times if the cracker recipes on the blog work with gluten-free flour. Now I’ve finally had the chance to give it a try. And it works, however, the measurements had to be adapted. I’ve made these vegan & gluten-free crackers with chickpea flour, which is often also called besan flour or garbanzo flour.

These are super delicious and crispy, however, I’d only recommend these crackers to you if you like chickpeas and the taste of chickpeas. Because the chickpea flour has a strong chickpea-taste (duh) :) I liked them a lot and I think they turned out great, they’re the perfect snack for people who do not want or can’t do gluten.

Feel free to serve the Crackers with Guacamole or Hummus (more chickpea goodness! ^.^).

Tips for making the perfect crispy crackers

  • The consistency of the dough: Flour, water, even altitude matter when making the dough, so it’s best to trust your instincts a bit when making the dough. Add water until you can make a smooth dough. If you’re not sure, it’s best to make it too wet than too dry, you can always work more flour into the dough while rolling out the crackers. A wetter dough is easier to roll out than one that is hard and crumbly.
  • The cracker thickness: Roll out the dough as thin and as even as possible. This ensures even baking! If they are not thin enough, they will be rather chewy than crispy. The best way to do this is to roll out the dough on a lightly floured parchment paper, cut them, and then carefully pull the parchment paper with the crackers onto the baking sheet. It also helps if you take your time rolling out the dough..sometimes it looks like it doesn’t get any thinner. Then I walk away for one minute and come back..then the dough has relaxed a bit and can be rolled out easier and thinner.
  • Rolling pin: A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles.
  • Baking times: All ovens are different. Keep a close eye on them if you make them the first time. If a few of them start to puff up a bit, that’s a good sign! They should get slightly golden/brown. If you’re not sure, they should be crispy to the touch.

Gluten-free Vegan Chickpea Crackers Dough with a rolling pin

I’ve added black sesame seeds into the dough because I like my crackers to have little cute spots, but of course, you can leave those out completely or sub them with flax seeds, dried herbs, … there are so many possibilities!

Rolling out the Chickpea Crackers dough between two parchment paper sheets

Roll the dough out on a baking paper, but I’d suggest placing a second baking paper on top because the gluten-free dough is stickier than the dough that I usually use for crackers.

Cut Chickpea Crackers

Cutting them with a pizza cutter is the easiest and fastest method. Cut the rolled out dough lengthwise and widthwise! Don’t worry if the pieces have different sizes, I think it looks great and gives the crackers an additional homemade touch. But make sure they all have the same thickness in order to bake them evenly.

Gluten-free Vegan Chickpea Crackers - thin and crispy

These crackers are so easy to make and they take only about 25 minutes! Perfect for spontaneous guests or as a healthy gluten-free snack!

Gluten-free Vegan Chickpea Crackers in wooden bowl

Gluten-free Vegan Chickpea Crackers with text

Gluten-free Chickpea Crackers

Elephantastic Vegan
Recipe for vegan & gluten-free Chickpea Crackers with black sesame seeds. They are perfect for parties or as a healthy snack. Recipe is for one bowl of crackers.
3.94 from 44 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 25 mins
Course Snack
Cuisine Vegan
Servings 1 bowl
Calories 548 kcal

Ingredients
 
 

  • 1 cup chickpea/besan/garbanzo flour
  • 1 tablespoon black sesame seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon coconut oil - melted
  • 3-4 tablespoons water

Instructions
 

  • Pre-heat the oven to 400°F/200°C.
  • In a bowl add in the dry ingredients, mix, add in the oil and then slowly add the water until you can form a dough like in the photo. Mix and knead with your hand until it's smooth.
  • Between two sheets of parchment paper roll out the dough until thin and evenly.
  • Cut it with a pizza cutter length- and widthwise. Carefully pull the parchment paper with the crackers onto a baking sheet.
  • Bake them in the oven for about 10-15 minutes (until they are golden and crispy) and serve :)

Nutrition

Calories: 548kcalCarbohydrates: 73gProtein: 28gFat: 16gSaturated Fat: 4gSodium: 1245mgPotassium: 1456mgFiber: 13gSugar: 13gCalcium: 305mgIron: 7.3mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

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About the author

biancaHi, I’m Bianca! When I went vegan in 2012, I fell in love with food all over again.

You can find me on Facebook, Twitter, Instagram, Pinterest, and YouTube.

Check out my first cookbook: The Veginner’s Cookbook!

Previous Post: « Vegan Potato & Spinach Strudel
Next Post: Veggie Pakora with Sweet Potato and Broccoli (vegan & gluten-free) »

Reader Interactions

Comments

  1. Rebecca Strength and Sunshine

    May 24, 2016 at 2:36 pm

    I obviously would have laughed at my major failure! It was bad….
    I’ll have to go off your recipe next time I get up the courage to try ;)

    Reply
    • Bianca

      May 24, 2016 at 5:10 pm

      I had a terrible gluten-free cracker fail too! But these chickpea crackers turned out nice and crunchy :)

      Reply
  2. Diana

    May 24, 2016 at 3:29 pm

    Ooooh, die hören sich einfach fantastisch an. Ich LIEBE deine Rezepte, jedes einzelne davon. ❤️

    Reply
    • Bianca

      May 24, 2016 at 5:11 pm

      Das freut mich so! Vielen Dank, Diana! <3

      Reply
  3. Natalie | Feasting on Fruit

    May 24, 2016 at 7:45 pm

    I’ve been waiting for this day for so long!! Bianca has answered my GF savory snacking wishes yippeeeeee! I always forget about chickpea flour as a gf flour, but the flavor is perfectly suited to crackers I think. I love the black sesame seeds too, it’s like your signature look at this point :) Can’t wait to try them!

    Reply
    • Bianca

      May 27, 2016 at 7:49 pm

      I’m glad you’re excited about the recipe, Natalie! Have you ever tried papadum (crispy indian flatbread usually made with lentil flour)? These chickpea crackers remind me a bit of them. Chickpea flour is a staple in my household (for all the chickpea omelettes, crepes, tortilla espanolas,…). It’s the nastiest flour raw, but fully cooked through it’s magic :)

      Reply
      • Natalie | Feasting on Fruit

        May 27, 2016 at 9:02 pm

        Nope haven’t tried papadum. I haven’t worked with any sort of legume flour actually. Yes I can imagine they would be not so good raw :p I follow a woman on IG who grinds all of her own flours from just about every legume imaginable. I think I will start with just chickpea though :)

        Reply
  4. Eva

    May 24, 2016 at 9:12 pm

    Chickpea crackers!!! I must try this. Struggling to find a snack for work. Fruit makes my stomach upset (reflux). So this would save me. ;) xx

    Reply
    • Bianca

      May 27, 2016 at 7:52 pm

      Let me know if you try them, Eva :)
      I shouldn’t eat too much raw fruits too because I get stomachache from the fructose, so fruit-free snacking is my passion :D

      Reply
  5. Sue

    July 10, 2016 at 12:02 pm

    Once you have cut them do you transfer them to another baking sheet or cook them on the first sheet. Thanks

    Reply
    • Bianca

      July 10, 2016 at 4:34 pm

      I bake them on the same sheet on which I cut them. But it depends, if the parchment paper has a lot of cuts, it’s probably a good idea to transfer them to a new one, otherwise it might be hard to get them off the parchment paper afterwards. :)

      Reply
      • Flower

        November 10, 2018 at 5:02 pm

        Cutting them with a pizza cutter would not cut the parchment.

        Reply
  6. rawiah

    October 11, 2016 at 3:16 am

    hello, I like your recipe so much but i had a problem :( when i made it , it was so hard to eat . can u tell me where is the problem ? i want to make something flaky or at least easy to eat

    thanks in advanced

    Reply
    • Bianca

      October 11, 2016 at 11:18 am

      Hi rawiah, these shouldn’t be too hard to eat. They probably have not been rolled out thin enough (or they were too long in the oven). If the crackers are thicker (not as thin), then they get harder to eat. Hope they turn out better next time! :)

      Reply
  7. Greenie

    January 25, 2017 at 3:34 am

    These were delicious! Thank you for the recipe! My husband liked them too :)

    Reply
    • Greenie

      January 25, 2017 at 3:35 am

      Oops sorry I meant to leave that as a new comment not a reply to another comment.

      Reply
    • Bianca

      January 25, 2017 at 8:52 am

      Oh, that’s great to hear! Yeay!

      Reply
  8. Sara

    March 1, 2017 at 3:27 am

    Approximately how many crackers does this recipe make? Excited to try these 😊

    Reply
    • Bianca

      March 4, 2017 at 6:33 am

      A small bowl full of crackers, there are about 7*8 rows, so approximately 55 cracker! Depending on how thin you roll it out and how large you cut the cracker ;) Hope you like it!

      Reply
  9. Irene

    March 9, 2017 at 3:01 pm

    can’t wait to try them, Even though I’m on a strict detox at the moment like Paleo , but no fructose and no grain,,
    I actually tasted home made bread in a wood oven with the chickpea flour ,black seasame seed and cummin the taste and texture was unbelievable ,,never knew it existed ,
    I do use a lot of black sesame seeds, sesame seeds and aniseed mixed together and rolled in my Greek rusks, I’m going to try and experiment small amount with the chickpea flour as well,
    Thank u

    Reply
    • Bianca

      March 11, 2017 at 10:31 am

      the bread sounds lovely, Irene! Hope you like the crackers :)

      Reply
    • Adriana

      September 3, 2017 at 3:08 pm

      I’m on a detox at the moment too, same restrictions as yours. I think these chickpea crackers are suitable, right? Did you had them during the detox?

      Reply
  10. Nicole

    May 22, 2017 at 3:07 am

    Can I leave out the oil?

    Reply
    • Bianca

      May 23, 2017 at 2:15 pm

      I haven’t tried making these gluten-free crackers oil-free yet, so I’m not sure if they work without the oil, but let me know if you give it a try! :)

      Reply
  11. Lesley

    June 8, 2017 at 2:38 am

    Can you use chickpeas puree or does it need to be flour?

    Reply
    • Bianca

      June 8, 2017 at 11:07 am

      I think it won’t work with chickpea puree, because it has too much liquid, it will end up getting mushy and you won’t be able to roll it out. :/

      Reply
  12. Judit

    June 12, 2017 at 3:50 am

    Can i use baking soda instead of baking powder?

    Reply
    • Bianca

      June 12, 2017 at 6:40 pm

      I haven’t tried it, but my best guess would be to leave out the baking powder if you don’t have it. Baking soda could give it a bitter note.

      Reply
  13. Hélène Keskonmangemaman

    July 31, 2017 at 11:41 am

    I’m a french gourmet and i’ve tried your recipe , it’s fantastic, we really loved it , i have translated it in french and post it on my blog (it’s seems i can(t post the link here, i’ve posted it on july 31 )

    Reply
    • Bianca

      July 31, 2017 at 12:32 pm

      Hi Hélène, I’m glad you liked it! Beautiful blog you have there :)

      Reply
      • Hélène Keskonmangemaman

        July 31, 2017 at 5:11 pm

        Thx a lot , i love yours (even if i’m not vegan ^^ )

        Reply
  14. Carolyn

    August 13, 2017 at 9:17 pm

    Do you think these could be frozen? Would love to make a big batch and take them to work.

    Reply
    • Bianca

      August 14, 2017 at 5:42 pm

      I don’t think freezing them would be a good idea, but if you let them cool off completely and store them in an air-tight jar they should stay crispy for 1-2 weeks! :)

      Reply
      • Carolyn

        August 14, 2017 at 7:40 pm

        Great, thank you!

        Reply
  15. Carolyn

    September 1, 2017 at 7:01 pm

    Okay, on my first try I found I had to add 3 and 1/2 tablespoons of water to get it to a dough/paste consistency. I also didn’t roll it out quite thin enough in the middle, so those pieces aren’t crispy enough – and I didn’t get anywhere near 55 crackers! I like the taste, though, so I’ll try them again

    Reply
  16. Lisha

    November 7, 2017 at 4:14 am

    Very excited to try your recipe! Do you think it would be possible to replace the coconut oil with olive oil?

    Reply
    • Bianca

      November 7, 2017 at 7:30 pm

      Absolutely, you can use olive oil instead :)

      Reply
  17. Smaragda

    February 8, 2018 at 12:43 pm

    I love these crackers :) A go to recipe for healthy delicious snacks!
    I always have to add a bit more liquid to make the dough stick together properly.

    Thank you!

    Reply
    • Bianca

      February 12, 2018 at 7:06 pm

      Thank you for the wonderful review, Smaragda! I’ll have to recheck the flour-water-ratio when I make them the next time :)

      Reply
  18. Megan

    April 6, 2018 at 2:11 am

    I had to add lots of extra water. Crackers burned after only 12 minutes in the oven. Disappointed.

    Reply
    • Bianca

      April 8, 2018 at 8:48 pm

      Hi Megan, I’m sorry to hear that they didn’t turn out as expected.
      I just retested the recipe, and I updated the recipe (1-2 tablespoons more water and shorter baking times). They turned out great for me. So maybe you want to give them another try in the future.

      Reply
  19. Lucy VP

    April 30, 2018 at 8:57 pm

    73 grams of carbs per serving???!!! how many in a serving? I eat about 80 grams of carbs a day and I’m not a low carb person

    Reply
    • Bianca

      May 3, 2018 at 8:42 pm

      The estimated nutrition facts are for the whole bowl. 1 cup of chickpea flour apparently has lots of carbs. :)

      Reply
  20. Alison

    July 25, 2018 at 4:53 am

    Hi I was just wondering how to store these and how long will they keep please? I want to make them for my kids school lunches to store and give some daily!?

    They look lovely
    Thank you
    Ps I use chickpea flour to thicken all my savory meals and You can make a quick fry naan bread to go with curry, really yummy! I’ve also have made lentil flour peanut butter biscuits-they were lovely!

    Reply
    • Bianca

      July 29, 2018 at 6:21 pm

      After baking, let them cool out completely. Then store them in an airtight jar at room temperature. That way they should stay crispy for a few days (maybe a week? or even longer?).

      Reply
  21. RKG

    August 11, 2018 at 6:04 pm

    Thank you for posting this recipe. I was searching for a recipe to use up some chickpea flour and I found yours! So simple yet perfect !

    Reply
    • Bianca

      August 16, 2018 at 3:48 pm

      Yeay! I hope you enjoy them! :)

      Reply
  22. Kaira

    October 2, 2018 at 6:29 pm

    I’m sorry, these did not turn out for me. The dough was too sticky (tried it twice) so I ended up making bread sticks. I didn’t like the flavor that much

    Reply
    • Bianca

      October 8, 2018 at 2:37 pm

      Thank you for your feedback, I appreciate it!
      I’m sorry to hear they didn’t turn out well. Raw chickpea flour is nasty as hell, so when they weren’t baked all the way through, they can’t be good :D

      Reply
  23. Vicki

    October 10, 2018 at 9:10 pm

    Bianca you have alot of great information for beginners like me thank you and I can’t wait to try these I was looking for a recipe with hummas in it I think this will work great!

    Reply
  24. Carol

    January 3, 2019 at 7:02 pm

    Love the crunchiness. Good taste. Took longer for me to bake them.

    Reply
    • Bianca

      January 13, 2019 at 6:03 pm

      Glad to hear this, Carol! The baking times vary from oven to oven. My new one bakes everything so much faster :D

      Reply
  25. Teri Ward

    February 12, 2019 at 2:35 am

    We just took our first pan out of the oven and they are amazing! I am so impressed with the recipe. It was simple and easy. The dough is very easy to work with and a nice consistency and flavor.
    We used plain old white sesame seeds and some rosemary and got.. thanks! Can’t wait to make these again and try a different flavor 😃

    Reply
  26. Marci

    March 11, 2019 at 7:35 pm

    These were very nice! I rolled mine on a Silpat mat, cut with a butter knife and put the whole thing on a baking sheet. Worked great and they popped right off. I also used sesame oil, white sesame and some garlic powder and put coarse salt on top. Not for any particular reason I just didn’t have the ingredients you listed.

    Reply
  27. Susan Hippard

    August 7, 2019 at 5:39 pm

    These turned out pretty good for my first try! And they are quite tasty!! I enjoy your website 😊

    Reply
  28. elly nagaoka

    February 7, 2020 at 10:27 pm

    I have been making your recipe for a few months now and it has become our staple. Thank you!

    Reply
  29. Noelle

    March 5, 2020 at 2:14 pm

    I’ve made these again and again! My 6yo daughter loves them with flax and eats them with in her lunch with tofutti cream cheese.

    Reply
  30. Kim

    April 21, 2020 at 5:09 pm

    Can you leave out the oil or replace it with something else?

    Reply
  31. Peter

    June 7, 2020 at 2:49 pm

    Hi – I see it has 13 grams of sugar. How was that calculated?

    Reply

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Portrait of Bianca HaunHi! I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I love homemade bread, pancakes, avocado, and anything in between!

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