Falafel crackers

August 26, 2017

 

I loooooove falafel. Not the deep fried, burnt tasting kind, but the crispy on the outside, juicy and herby on the inside ones. I love mine baked (check out my fabulously easy recipe here), but don't mind to eat a fried one once in while, if they are done well. But nothing compares to these falafel crackers! The chickpea flour, the cumin, the parsley, the garlic; it all blends to make a delicious falafel tasting cracker, which you can use for dips (like hummus!), as a bread substitute in an avocado toast version (yes, I have done that), or just simply as a snack. Start with the amounts of the recipe, but trust me, you will soon want to make double or triple the quantity to keep up with the demand of these. 

 

Chickpea flour is definitely getting more mainstream, but if you can't find it in your regular grocery store, check out a Middle Eastern or even Asian market, they will surely stock it! 

The list of spices seems endless, but I highly encourage you to get all these dried versions. I have tried using fresh parsley, onion, and garlic, but it doesn't come out as crispy and crunchy. But it is completely up to you to play around with this recipe :-) 

 

Preparation time: 45 minutes

Makes 20 crackers:  

 

- 1 ½ cups chickpea flour

- ¼ cup water

- 2 Tbsp chia seeds

- 2 Tbsp sesame seeds

- 2 Tbsp flaxseeds

- 2 Tbsp extra virgin olive oil 

- 1 Tbsp dried parsley 

- 1 tsp ground cumin

- 1 tsp sea salt

- ½ tsp coriander powder

- ½ tsp onion powder

- ½ tsp garlic powder

- ¼ tsp freshly ground black pepper 

 

  1. Pre-heat the oven to 175 C/ 350 F. Line a baking tray with parchment paper, and place to the side. 

  2. Combine the chia seeds, sesame seeds, and flax seeds in a food processor. Process to a fine powder. This can take up to 30 seconds, depending on the strength of your food processor. 

  3. Add all the other ingredients, and process to make a dough. It should be like clay, easy to mold and roll out. 

  4. Place the dough on the parchment paper, and using a rolling pin (or a bottle of wine if you can't find your rolling pin because your daughter has been chasing the dog with it), roll the dough out to a big square - or as square-ish as you can get it. I wouldn't worry too much about it, crackers that are half rounded still taste great :-)

  5. Take a knife and score little squares into the dough. Don't cut all the way through, just enough to easily break off the crackers later. 

  6. Put in oven and bake for 25 minutes. It will smell like a falafel food truck in your kitchen - just delicious! The crackers should be crisp to the touch and a little golden brown. 

  7. Pull out, and let cool for a good 15 minutes. Once cooler you can break the crackers apart, and pop them in your mouth! 

 

Yummy! 

 

 

 

 

 

 

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© 2019 Martina Zand