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 :)
Lisha says
Very excited to try your recipe! Do you think it would be possible to replace the coconut oil with olive oil?
Bianca says
Absolutely, you can use olive oil instead :)
Smaragda says
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!
Bianca says
Thank you for the wonderful review, Smaragda! I'll have to recheck the flour-water-ratio when I make them the next time :)
Megan says
I had to add lots of extra water. Crackers burned after only 12 minutes in the oven. Disappointed.
Bianca says
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.
Lucy VP says
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
Bianca says
The estimated nutrition facts are for the whole bowl. 1 cup of chickpea flour apparently has lots of carbs. :)
Alison says
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!
Bianca says
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?).
RKG says
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 !
Bianca says
Yeay! I hope you enjoy them! :)
Kaira says
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
Bianca says
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
Vicki says
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!
Carol says
Love the crunchiness. Good taste. Took longer for me to bake them.
Bianca says
Glad to hear this, Carol! The baking times vary from oven to oven. My new one bakes everything so much faster :D
Teri Ward says
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 😃
Marci says
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.
Susan Hippard says
These turned out pretty good for my first try! And they are quite tasty!! I enjoy your website 😊
elly nagaoka says
I have been making your recipe for a few months now and it has become our staple. Thank you!
Noelle says
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.
Kim says
Can you leave out the oil or replace it with something else?