In my previous post, I described Lentil Crackers. As a continuation, since I had the ingredients on hand, I decided to make the same recipe using chickpea flour. That was a whole other adventure 🙂

Ingredients:

1/2 cup chickpea flour
3/4 cup water
2 tablespoons olive oil
Salt, cumin, coriander

This time, since I used chickpea flour, I added cumin and coriander as powder.

I mixed everything together. Unlike lentil flour, chickpea flour requires a 1:1.5 ratio of water to water. Only then did I achieve the desired consistency. A soft dough that doesn’t stick to my hands.

Just like with lentil crackers, I put on a glove, wet the glove, broke off walnut-sized pieces of dough, flattened them in my palm, and dropped them into a heated pan.

You might have thought I’d say I fried them, but I didn’t… They turned out to be a disaster in the pan.

It turned out like this :)) I said, “Sema, this won’t work in this pan.”

I immediately took the tray out of the oven. I set the oven to 175 degrees Celsius (turbo mode). I lined the tray with parchment paper and placed the pieces on top. I pressed them down with my hands to make them very thin.

These were also baked in the oven and became crispy chips in 20-25 minutes. I absolutely loved the taste!

I definitely need to make this in batches of 3 or so. I’m sure it’ll be gone very quickly 🙂

NOTE: I didn’t throw away the pieces that didn’t cook properly in the pan; they’ll be for breakfast tomorrow with cheese and eggs inside 🙂