Chickpea Flour and Flaxseed Crackers

I think I'm in one of the busiest stretches of my life right now.

This year, I launched my business (knock on wood). I also decided to step outside my athletic comfort zone

and try a sport that's new to me. I'll tell you more later. For now, I'm suffering in silence.

I'm trying hard to eat well, but I'll admit that when things get hectic, I sometimes forget to bring lunch.

That's why I've started going everywhere with a little paper bag of chickpea flour crackers I made the night before.

For me, they're a great backup on those crazy days when I don't have time for a proper meal. There have been a lot of those lately.

As you can see in the video, these crackers are very easy to make.

All you need is chickpea flour, seasonings, and flaxseed, and into the oven they go.

They're delicious, and they'll keep for several days in a sealed container.

Add some vegetables and vegan cheese, and you've got a quick, easy meal to help keep you fueled through a busy day.

A few recipe notes:

• I used chickpea flour, but you can use whatever flour you like: lentil, spelt, teff, or wheat flour.
• If you're making these for little kids, or you don't like hot paprika, leave it out. It's completely optional.
• No hawaij (a Yemenite spice blend popular in Israel)? Use turmeric and cumin instead.
• Let me emphasize this – the omega-3 fatty acids in ground flaxseed can withstand baking; baking doesn't make them harmful. So relax and enjoy your crackers.
• I added 2 tablespoons of olive oil, which is about 150 calories. I really don't recommend cutting back on the oil. The crackers just won't taste as good.
• If you're happy to add a little more oil, and the calories that come with it, go for it. They'll taste even better.

How do you serve them?

Pair 3-4 crackers with a protein-rich spread and some vegetables for a light meal, or enjoy 1-2 crackers as a healthy snack.

Nutrition information from Noam Bachar (an Israeli nutritionist and fitness trainer):

Per cracker weighing 10 g (0.35 oz): 

50 calories

2 g protein

5 g carbohydrates

2 g fat

1 g omega-3s

36 mcg folic acid

Want crackers with no flour at all? Click here.

Chickpea Flour and Flaxseed Crackers

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Calories 50 kcal

Ingredients

• 1 cup chickpea flour
• 2 teaspoons dried oregano
• 1 teaspoon hot paprika
• 1 teaspoon hawaij for soup
• 1 garlic clove, crushed
• 3 tablespoons ground flaxseed
• 1 tablespoon whole flaxseed
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 cup water

Instructions

1. Preheat the oven to 220°C (425°F). 

2. Mix all the ingredients thoroughly until evenly combined. 

3. Spread the mixture onto a baking sheet. 

4. Spread it as thinly as possible. This is key: if it's too thick, the crackers won't get crisp. 

5. Bake for about 15 minutes, until the edges are browned and slightly charred. 

6. If the center is still thick and soft but the edges are crisp, take the baking sheet out of the oven. Cut off and remove the finished edges, then return the baking sheet to the oven for a few more minutes.

7. Store in a paper bag or an airtight container for about 3 days.