Za'atar-Spiced Chickpea Crackers with Maldon Sea Salt

April 29, 2014
4 Ratings
  • Makes 32 large crackers
Author Notes

I've made these crackers plain, with garlic and herbs, with za'atar, etc. In the past, I've mixed the za'atar into the dry mix, and you can totally do that, but since the colors and texture of za'atar are so pretty I thought rolling them into the surface would be best...and it was a total win both for looks and taste. It was perfect with some extra olive oil on top and some Maldon for good measure. (Crackers adapted from Farm On Plate) —Lindsey S. Love | Dolly and Oatmeal

What You'll Need
  • 2 cups garbanzo bean flour
  • 1 teaspoon fine grain sea salt
  • 1 teaspoon baking powder
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1/3 cup plus 1 to 2 tablespoons warm water
  • 2 to 3 tablespoons za'atar
  • Maldon sea salt, for topping
  1. In a large bowl, whisk the garbanzo bean flour with the salt and baking powder until combined. Using your hands, rub the olive oil into the flour to distribute evenly; about 2 minutes -- make sure there are no large clumps.
  2. Transfer the flour mixture to a food processor. With the processor running, drizzle the 1/3 cup of warm water until the mixture comes together. If your dough is still dry, add more water by the 1/2 tablespoon until a dough ball has formed.
  3. Knead the dough for 5 minutes. Divide it into two pieces and wrap each piece with plastic wrap. Let it rest for 10 minutes.
  4. While dough is resting, preheat oven to 350° F and line two baking sheets with parchment paper.
  5. Prepare a flat work surface with two pieces of parchment paper. Place one piece of dough on top of one piece of parchment, wet your hands a bit, and flatten the dough with your palm. Cover dough with second piece of parchment and roll out to an 1/8-inch thickness with a rolling pin.
  6. Trim edges, set scraps to the side, and sprinkle the dough with za'atar. Use your rolling pin and roll over the dough once more to push za'atar into the dough's surface. Using a pastry brush, lightly brush tops of crackers with olive oil, then sprinkle with Maldon sea salt. Using a sharp knife or pizza cutter, cut crackers in desired shape.
  7. Transfer the crackers to prepared baking sheets and bake for 18 to 20 minutes (if you are making small crackers, bake time will be between 12 to 15 minutes), rotating halfway through -- the crackers will be lightly browned on the edges when done. remove from oven and let crackers cool. Repeat with remaining dough.
  8. Best eaten the day of, the crackers can be stored in an airtight container at room temp for up to 4 days.

See what other Food52ers are saying.

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Lindsey S. Love is a food blogger living in Brooklyn, NY with her husband. Her cooking and baking focus on healthful gluten free and dairy free, with occasional vegan recipes. You can follow her at dollyandoatmeal.com for additional recipes.

14 Reviews

Danna F. September 27, 2020
Worked like a charm!
DoubleNegative August 12, 2019
These crackers came out of the oven crispy and delicious and were pretty much everything I'd hoped they'd be. I made as directed except, I halved the recipe, and in addition to the za'atar I added TJ's everything but the bagel seasoning. If you're thinking about doing that too, maybe cut the salt just a smidge as the bagel seasoning adds quite a bit.
I got about 40 1 1/2" to 2" sized crackers. Very nice recipe Lindsey, thanks.
Claudia F. February 10, 2017
I made these crackers last night and they turned out great. I halved the recipe with no trouble. I don't have a food processor so I used my simple electric hand mixer and that worked fine. I will be making these again and experimenting with different flavors such as adding garlic powder, using sesame seeds instead of za'atar, etc. Thanks for a good gluten free recipe.
cindy R. June 2, 2016
i made these today and pretty much a total disaster. dentists will be happy with potential damage to teeth from these rock hard crackers. brushing the oil on top of the herbs rolled into the dough as suggested did not work at all...2nd batch brushed oil on dough first and w parchment back on, rolled salt and herbs in ok. hand rubbing the oil in then putting in food processor... super labor intensive recipe so not worth it. love Food52, love all the ingredients, so taking the time to comment... thinking of putting them in a baked dish w stewed tomatoes or something to use!
Tulasi-Priya May 4, 2015
Possible to sub cooked chickpeas for the garbanzo bean flour?
Sandy February 15, 2015
Be careful to not overbake them.
Jessie M. January 13, 2015
Beautiful Lindsey!
adele93 May 11, 2014
Can half the dough be frozen and thawed/rolled/baked at a later date?
Lindsey S. May 12, 2014
I have never tried freezing and thawing, but I don't see why it wouldn't work. Let me know how it turns out if you try!
lisa B. May 10, 2014
what is za'ater?
Lindsey S. May 12, 2014
Za'atar is just a spice blend consisting of herbs, spices and sesame seeds. You can make it yourself, or it can be found in specialty markets, or in some cases, at your local grocer.
eelie May 7, 2014
I think you're missing the park where you cut them into individual crackers. Is that at the end of step 6?
eelie May 7, 2014
Lindsey S. May 7, 2014
sorry about that, eelie! made the correction :)