Chickpeas and Parmesan cheese add a layer of nuttiness when incorporated into the dough of these crackers. Serve them alongside your favorite dip for a simple appetizer.

Everyday Food, March 2011


Recipe Summary

10 mins
40 mins
Makes 65


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees, with racks in middle and lower third. In a food processor, pulse chickpeas until coarsely chopped. Add coriander, salt, pepper, flour, and butter, and pulse to combine. With machine running, gradually add 3 tablespoons cold water until dough forms a ball. Add Parmesan and pulse to combine.

  • Divide dough and form into two 1-inch-thick disks. On a lightly floured surface, roll out each disk to an 1/8-inch thickness. Brush with egg white and sprinkle with sesame seeds. With a knife, cut into 1-by-3-inch rectangles and place, 1/2 inch apart, on 2 parchment-lined baking sheets. Bake until golden brown and crisp, 25 to 30 minutes, rotating sheets halfway through. Let crackers cool on sheets.


Reviews (3)

15 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
I would love to make these, without the Parm. Any ideas for a substitute? I would try the faux Parm, but, it is cost effective for me! Thanx in advance for any/all replies! Happy and Healthy Holidays!!raf
Rating: 4 stars
I agree with the previous reviewer--salt sprinkled on top is a good idea. And keep a close watch on them (esp. if you keep a baking stone in your oven--many of the ones I had in the baking sheet on top of the stone ended up burning). But everyone loved them and they're got a nice savory flavor.
Rating: Unrated
These were somewhat bland until I topped them with a light coating of salt. Make sure to cook them a little brown or they will turn out soft. Don't forget to add the parmesan! I will warn that these are filling. You will forget they are made with beans which leave you feeling full longer.