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!
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, and 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 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.
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 substitute them with flax seeds, and dried herbs, ... there are so many possibilities!
Roll the dough out on parchment paper, but I'd suggest placing a second parchment paper on top because the gluten-free dough is stickier than the dough that I usually use for 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.
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 Chickpea Crackers
Ingredients
- 1 cup chickpea/besan/garbanzo flour
- 1 tablespoon black sesame seeds
- 1 teaspoon baking powder
- ½ 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 :)
Rebecca Strength and Sunshine says
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 ;)
Bianca says
I had a terrible gluten-free cracker fail too! But these chickpea crackers turned out nice and crunchy :)
Anna says
@Rebecca Strength and Sunshine, I made these with peanut butter and chia instead of coconut oil. Just experimenting. Yum
Diana says
Ooooh, die hören sich einfach fantastisch an. Ich LIEBE deine Rezepte, jedes einzelne davon. ❤️
Bianca says
Das freut mich so! Vielen Dank, Diana! <3
Natalie | Feasting on Fruit says
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!
Bianca says
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 :)
Natalie | Feasting on Fruit says
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 :)
Eva says
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
Bianca says
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
Sue says
Once you have cut them do you transfer them to another baking sheet or cook them on the first sheet. Thanks
Bianca says
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. :)
Flower says
Cutting them with a pizza cutter would not cut the parchment.
rawiah says
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
Bianca says
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! :)
Anna says
@rawiah, roll out paper thin
Greenie says
These were delicious! Thank you for the recipe! My husband liked them too :)
Greenie says
Oops sorry I meant to leave that as a new comment not a reply to another comment.
Bianca says
Oh, that's great to hear! Yeay!
Sara says
Approximately how many crackers does this recipe make? Excited to try these 😊
Bianca says
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!
Irene says
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
Bianca says
the bread sounds lovely, Irene! Hope you like the crackers :)
Adriana says
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?
Nicole says
Can I leave out the oil?
Bianca says
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! :)
Anna says
@Bianca, I used crunchy peanut butter instead of oil
Lesley says
Can you use chickpeas puree or does it need to be flour?
Bianca says
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. :/
Judit says
Can i use baking soda instead of baking powder?
Bianca says
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.
Hélène Keskonmangemaman says
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 )
Bianca says
Hi Hélène, I'm glad you liked it! Beautiful blog you have there :)
Hélène Keskonmangemaman says
Thx a lot , i love yours (even if i'm not vegan ^^ )
Carolyn says
Do you think these could be frozen? Would love to make a big batch and take them to work.
Bianca says
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! :)
Carolyn says
Great, thank you!
Carolyn says
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