It's lighter and crispier than the previous recipe, so you might want to give these a try.
I had never made crackers before last week, but they are really fast, easy, and fun to make. A batch of these 50 crackers from start to finish took me under 30 minutes ( I didn't count the 15 minutes of chill time). In addition, they are gluten free, dairy free, egg free and delicious.
We love falafel and it's interesting spices, so naturally I knew we would love these tasty falafel flavored crisps.
What makes them taste like falafel? The chick pea flour, the sesame seeds, the cumin, the turmeric, the coriander and the spice blend called za'atar.
What is za'atar or zahtar?
Za'atar is a prepared spice blend that is used in many Middle Eastern countries.Although the recipes might vary, Za'atar may be made of any of the following spices: ground thyme, oregano, marjoram, sumac, hyssop and toasted sesame seeds. It depends on which Middle Eastern country it comes from.
It is a very tasty and popular spice preparation. We use za'atar in omelets, on (GF) bread, sprinkled on humus, crackers, yogurt , and gluten free pizza to name a few.
Another common way they use Za'atar in the Middle Eastern countries is to prepare a flat dish of olive oil, mix it with Za'atar, and use it for a dip for pita bread- very similar to how the Italians use other spices in olive oil and dip their bread in it.
Spices Have Great Health Benefits
Spices have been important sources of nutrients throughout history. The Spices in Za'atar are an excellent source of flavonoids, antioxidants, and have antiseptic properties. Its recipe goes way back. In fact, in the 12th century in Egypt, the famous Jewish Spanish philosopher Maimonides prescribed Za'atar to his patients with respiratory ailments.
Where do you find za'atar?
Of course you can find za'atar in any Middle Eastern grocery store or you can make your own, purchase Za'atar online , or find it many supermarkets in the ethnic isle ( sometimes in the Kosher section since they use it in Israel too) .
This is one of the Za'atar Seasoning that I buy online. It is from Israel ( Kosher and Parve) and is made with hyssop which is an herb mentioned in the bible.
This is another Za'atar that I buy online which is a Lebanese recipe. It contains oregano and sumac as the main spices Sahadi Lebanese Style Zaatar - 7 ounce
Being Middle Eastern by marriage, the falafel cracker idea really intrigues me. But I want my crackers topped with Za'atar.
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 15 minutes
Makes: 50 delicious crisps
Adapted from : Mission Food .
Materials Needed: rolling pin, parchment paper, cookie sheets, waxed paper, pizza cutter
My adapted recipe:
1 cup garbanzo ( chick pea) bean flour
3/4 cup + 1 Tablespoon ground almond meal flour
1/2 teaspoon of baking soda ( I use aluminum free)
1 1/2 teaspoons of cumin
1 and 1/2 Tablespoons of sesame seeds
1/2 teaspoon of Himalayan Pink Sea Salt
1 Tablespoon fresh parsley, chopped fine
1/4 teaspoon freshly cracked pepper
1/2 teaspoon coriander
1/4 teaspoon of paprika
1/2 teaspoon of turmeric
5 Tablespoons of Olive Oil
1 teaspoon of honey mixed with 1/3 cup of water
Topping: Top with Freshly Cracked Himalayan salt. sesame seeds, and or Zatar ( make sure your Za'atar is gluten free- some brands may add wheat)
Preheat oven to 375 degrees.
Making the dough:
Using a food processor with the sharp blade, process the dry ingredients. With the food processor running add the olive oil quickly and then stop and process with bursts till crumbs form. With the processor running add the honey and water mixture- stop immediately and burst if necessary to form a ball. Divide dough into 2 balls and refrigerate for at a minimum of 15 minutes .
Rolling the dough:
Take out one ball of dough to work with at a time, leaving the other in the refrigerator.
Cover two cookie sheets with parchment paper.
Remove the parchment paper and lay it on the counter.
Place one ball of dough on the parchment paper. Place a large piece of waxed paper over the dough and using your rolling pin, roll out to 1/8 thickness. Using a pizza cutter, cut into small squares or strips. Remove the parchment paper, place it back on the cookie sheet and bake for 12-14 minutes till the crisps look crispy!
Repeat with the other ball of dough.
|Cover the dough with a piece of waxed paper to roll it out . This tip works great. |
Nothing will stick to the rolling pin and the waxed paper will peel right off.
|Work on your piece of parchment paper and then just transfer to the cookie sheet when ready to bake|
|I cut some of the dough in strips|
|When I sprinkled the sesame seeds on the uncooked crackers, I pressed then in slightly to hold|
I bought these cute camels on our vacation to Tunisia 8 years ago-
They go great with my Middle Eastern theme
|Whatever shape you decide to cut them, enjoy!!|
I was inspired by a recipe that I saw on a blog called Mission Food . It was a review from Ivy Manning's cookbook Crackers and Dips Crackers & Dips: More than 50 Handmade Snacks
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This post is linked to vegan fridayshttp://www.vnutritionandwellness.com/healthy-vegan-fridays-126/ and my list of Blog Carnivals
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