Chickpea Flour Seed Crackers {sans gluten, vegan}

Crackers aux graines

Que diriez-vous de préparer vos biscuits apéro maison aujourd’hui ?! Oui parce qu’il faut bien l’avouer, la plupart du temps c’est chips, olive et crackers industriels, bah oui c’est plus facile et plus rapide que du fait maison !!! Détrompez vous car ces crackers aux graines sont ultra simple et déclinables à l’infini ! Yeah, changez de farine et/ou de graines et hop vous avez une nouvelle recette de crackers… la classe quoi !

Ces crackers sont vraiment terribles (enfin dans le sens positif du terme, ne vous inquiétez pas il ne vont pas courir partout !), et feront un malheur à l’heure de l’apéritif !

Crackers aux graines

Crackers aux graines

Chickpea Flour Seed Crackers {sans gluten, vegan}

Ingredients (for around twenty crackers)

  • 150 g chickpea flour
  • 50 g of sunflower sheaths
  • 2 c. to s. cumin seeds
  • 4 c. to s. olive oil
  • 2 g de sel
  • 4 c. to s. cold water

Description

Preheat the oven to 200°.

Mix together the chickpea flour, salt, water and olive oil. Knead to obtain a very smooth dough, add 1 additional tablespoon of cold water if necessary.

Spread the dough on 3 mm on a baking tray.

Add the seeds to the dough and press them in using the rolling pin.. Cut into diamonds or other shapes.

Bake 15-20 minutes.

Crackers aux graines

Crackers aux graines

Let cool before eating.

Emilie

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Chickpea Flour Seed Crackers {sans gluten, vegan}

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77 Comments
  • LadyMilonguera
    6.2.14

    What a great idea, these crackers… and so much healthier than the industrial junk that you can eat as an aperitif.

    Respond
  • Geraldine
    6.2.14

    I actually have some chickpea flour in the cupboard and I was wondering how I was going to be able to use it in an original way., my recipe is all found, merci.

    Respond
    • Emilie
      7.2.14

      Glad to be not the only one to have chickpea flour in my cupboard that I know what to do with 😉

      Respond
      • Sarrazin Christine
        7.5.17

        With chickpea flour, you have to make Socca for an aperitif. It's easy, quick and healthy.

        Respond
  • Rose Citron
    6.2.14

    Great idea! Thank you for sharing this 🙂

    Respond
  • lydia
    6.2.14

    I note the recipe ! Kisses

    Respond
  • Solemn
    6.2.14

    Wow great !! They are beautiful and gluten free is perfect, I'll try !!

    Respond
  • Celine {AetCN}
    6.2.14

    These crackers are so perfect! Homemade crackers, I never hesitate to do it, it’s always a guaranteed success whatever the flour, the spices and herbs used!

    Respond
    • Emilie
      7.2.14

      Thanks my beauty ! It’s true that it’s super easy and really good. !

      Respond
  • Chou
    6.2.14

    Bonjour, I really like your little crackers, I have chickpea flour in my cupboard and I don't really know what to do with it. I tried panisses but it was a disaster both in appearance and taste., but with the cumin seeds it must be extra!!!

    Respond
    • Emilie
      7.2.14

      Me too, my first attempt at panisse was a disaster. !!! These crackers really reconcile with chickpea flour !!!

      Respond
  • Valerie / Raspberries and bergamot
    6.2.14

    Prepared with chickpea flour, I really like these little crackers !
    I completely agree, homemade aperitifs, it's much better …
    Beautiful evening

    Respond
    • Emilie
      7.2.14

      Oh yeah, nothing better !!!
      Good day to you !

      Respond
  • Lucile
    7.2.14

    New !! These crackers are beautiful ! Hat, it looks really good.
    I also really like chickpea flour., It gives a very nice taste, whether in savory or sweet preparations

    Respond
    • Emilie
      8.2.14

      Thank you very much Lucile for your compliments ^-^

      Respond
  • SKTV
    7.2.14

    I take the recipe, It looks very interesting and original too. ! Merci.

    Respond
  • Sugar paste workshop
    7.2.14

    These crackers are truly to die for !! The delight !!!

    Respond
    • Emilie
      8.2.14

      A THOUSAND thanks, I'm glad you like them :

      Respond
  • Olivia
    7.2.14

    A very nice recipe ! Some time ago I noticed a somewhat similar recipe using rye flour., to make kinds of homemade Wasa
    I absolutely have to try your crackers, I have everything I need to make them too :)
    Kisses !

    Respond
    • Emilie
      8.2.14

      Thank you Olivia 😉 Homemade wasa….hmmmm…looking forward to seeing your recipe if you try it !!!

      Respond
  • Claire
    7.2.14

    A true delight, and it’s true much better than what we usually eat ! So to test 🙂

    Respond
  • Melle Pigut
    8.2.14

    Aperitif biscuits made from chickpea flour with great spices, I'm more than up for it !

    Respond
  • Sylvie of the Cévennes
    8.2.14

    no chickpea flour :((( what could I replace it with?? merci

    Respond
    • Emilie
      8.2.14

      Wheat flour, spelled but it is with gluten or quinoa flour !

      Respond
  • Marie / Feather Madeleines
    9.2.14

    Very nice recipe ! I’ll try to think about it next time we have guests 🙂

    Respond
  • patchcath
    10.2.14

    hum I like this ID
    I doubt mine will be as pretty

    Respond
  • Clementine - Fruit stories
    10.2.14

    it looks delicious ! 🙂 where do you find the chickpea flour ?

    Respond
    • Emilie
      10.2.14

      Thank you Clementine 😉 I can easily find it in organic grocery stores !

      Respond
  • Aix guinea fowl
    12.2.14

    Mmm nice crackers ! Here too, we are increasingly abandoning chips for little homemade things (breadsticks in particular !) kisses !

    Respond
  • Medea
    14.2.14

    Is it really 150 grams and 4 tbsp of oil? the dough doesn’t come together with these quantities
    Respond
    • Emilie
      14.2.14

      Yes, it is 150 grams of chickpea four and 4 tbsp of oil (olive). If it doesn’t comme together, you can add 1 tbsp of cold water.

      Respond
  • Medea
    14.2.14

    I had to put much more water then it was ok, maybe my flour is different..
    Respond
  • Medea
    14.2.14

    Oh yes 🙂 thanks for the recipe. I just used more water and everything worked
    Respond
  • Snownems
    23.3.14

    Extra!
    The recipe made me want, I had to bring something to snack on for an aperitif at my friends' house on Friday and as luck would have it, I was also one of those who had chickpea flour in their cupboard.…
    So let's go, I started making these delicious crackers!
    Easy and quick to make but above all delicious !!!
    Everyone liked!
    Thanks for the recipe 😉

    Respond
    • Emilie
      24.3.14

      Oh merciiii… you're going to make me blush ^-^

      Respond
  • Chou
    8.4.14

    I made your recipe, the crackers were super good and very crispy, everyone to enjoy!

    Respond
    • Emilie
      8.4.14

      Thank you Chou for this great feedback, I'm delighted 😀

      Respond
  • Lou
    17.4.14

    Dough made in 3 spoon shots, spread out, in the oven and boom, That's it!
    I really love the idea, and I approve of the result : Super good, really crispy and it tastes good. I think next time, I would make it even thinner, to make like mega healthy chips.
    Having no more sesame (uh, nor cumin seeds), I put gomasio instead of salt and lots of poppy seeds, and not having read the recipe carefully, I put them directly in the dough = no problem, it's very good!
    Also try with spices…
    Thank you for this very good idea!
    Lou

    Respond
    • Emilie
      17.4.14

      Thank you Lou, that’s a great feedback that you’re giving us here. !!! And at the top the gomasio, I will try next time !

      Respond
  • Lou
    17.4.14

    It’s with pleasure 😉
    A recipe that I will make again for guests, It's certain!

    Respond
  • Sylvie of the Cévennes
    4.6.14

    Bonjour 🙂
    These little cookies were delicious…really nice with an aperitif 🙂
    Petite question….I had trouble rolling out the dough…she cracked, se dichirai…impossible to spread it well;
    I did what I could :).
    Was this normal?
    Thank you for leaving me a little email.
    See you soon

    Sylvie of the Cévennes

    Respond
    • Emilie
      5.6.14

      Thank you Sylvie for your message. This can be normal if the dough slightly lacks moisture because the recipe is gluten-free and gluten provides elasticity.. You might need to add a little more water to the mixture next time..
      Good day !

      Respond
      • Sylvie of the Cévennes
        11.6.14

        Bonjour,
        I will try that 😉
        I never tire of your recipes…Onion tart tatin, a real delight…
        I love your blog 🙂
        Nice day 🙂

        Respond
        • Emilie
          13.6.14

          Oh thank you very much Sylvie, It touches me a lot ^-^
          Good day to you !

          Respond
  • coukie
    31.12.14

    Bonjour, crackers in the oven… to see but I had a real problem with the proportions. With 4 c.s. of oil and 1 water, I had a powder and no paste! I added water but not much better, she was really crumbling a lot. I don't know how I managed to spread it… I'm really afraid of the result, I'm not sure it will hold…

    Respond
    • Emilie
      31.12.14

      So there you go, I do not know what to say, I've never had this problem with chickpea flour 🙁

      Respond
      • coukie
        1.1.15

        Hello and good year!!!!

        So result of operations: crackers with a great taste but which crumble a little too easily. Next time I will add as much water as necessary to make the dough a little softer.… even if it means letting it cook a little longer. In any case, awesome recipe, to redo (how to get my daughter to eat chickpeas… !!!!)

        Respond
        • Emilie
          1.1.15

          Well phew so it was still saved ! Happy New Year to you too ♡

          Respond
  • Belle's delights
    28.1.15

    Thank you for this recipe! A glance at my blog! http://lesdelicesabelle.fr/recettes.php?recette=242

    Respond
  • karine
    23.7.15

    I made them and adopted them ! I adore. I added more water than in the recipe.
    Merci !

    Respond
  • Magali
    21.11.15

    A real disaster! I couldn't get a smooth dough.. It remained crumbly like shortcrust pastry.. And at the end of 5 minutes in the oven, everything was already burnt. Everything ended up in the trash!
    Tips for trying the recipe again and not failing? Merci!!!!
    PS: I specify, that I usually cook almost every day….

    Respond
    • Emilie
      23.11.15

      Hello Magali ! SO, I redid the recipe yesterday and there was indeed an error, sorry. ! It's good 5 tablespoons of water to add to the dough, I hope the next try will be good 😉

      Respond
  • Alexandra
    10.3.16

    Hello Emily, I just tried your crackers (they held out their little arms to me !!!) and am very happy with the result ! You can judge for yourself here : http://presquebonneamarier.com/2016/03/10/crackers-a-la-farine-de-pois-chiches-et-cumin/ Thank you for the inspiration ! Kisses !

    Respond
    • Emilie
      24.3.16

      Oh thank you very much Alexandra 😉
      Kisses !

      Respond
  • louise
    18.5.16

    Thanks for the recipe!! I'm going to try it right away! and you know how long we can keep them and how? in a cloth bag? a box?

    Respond
    • Emilie
      31.5.16

      In an airtight box it's perfect and at least 1 month !!!

      Respond
  • Julie F
    3.2.18

    Hello! Four years later I found this recipe, immediately tested and approved! Great idea, it is delicious. I like to add parmesan for half of the crackers, it's too much (but it's no longer vegan!)

    Respond
    • Emilie
      7.2.18

      Oh thank you very much Julie 😉 yes with parmesan, Yum !!!

      Respond
  • DARDILLAC
    6.2.18

    Thank you for this recipe, I already made it 2 times, the last, this Sunday, they all left very quickly …. too fast !!!! I'm going to try with other flours 🙂

    Respond
    • Emilie
      7.2.18

      Oh thank you very much for this great feedback, I’m delighted 🙂

      Respond
      • DARDILLAC
        8.2.18

        Have you ever tried it with corn or buckwheat flour??

        Respond
        • Emilie
          26.2.18

          Oui ! The result is good with buckwheat but for corn it is better to do 50 50 with brown rice flour !

          Respond
  • Isa
    6.1.19

    great recipe. I also made a version incorporating poppy and sesame seeds instead of cumin and sunflower seeds. (I put them directly in the dough before rolling it out). Everyone feasted. Thank you for this great recipe!

    Respond
    • Emilie
      30.1.19

      Thank you very much Isa ! I am delighted that you are making the recipe your own with other versions 😉

      Respond
  • Francine
    8.3.20

    Too good , very easy and quick.
    I added turmeric again

    Respond
    • Emilie
      12.3.20

      Great with turmeric ! Thank you very much Francine 😉

      Respond