1 1/2 tsp ground coriander
3/4 tsp coarse salt
3/4 tsp ground pepper
1 1/2 cups all-purpose flour (spooned and leveled), plus more for surface
5 Tbs cold unsalted butter
1/2 cup grated Parmesan cheese
1 large egg white
2 Tbs white sesame seeds
1) Preheat oven to 350F, with racks in middle and lower third. In a food processor, pulse chickpeas until coarsely chopped. Add coriander, salt, pepper, flour and butter, and pulse to combine. With machine running, gradually add 3 Tbs cold water until dough forms a ball. Add Parmesan and pulse to combine.
2) Divide dough and form into two 1-inch-thick disks. On a lightly floured surface, roll out each disk to an 1/8-inch thickness. Brush with egg white and sprinkle with sesame seeds. With a knife, cut into 1-by-3-inch rectangles and place, 1/2 inch apart, on two parchment-lined baking sheets. Bake until golden brown and crisp, 25 to 30 minutes, rotating sheets halfway through. Let crackers cool on sheets, then transfer to airtight containers and store at room temperature, up to 2 weeks.
Review: I made these last night. They were a bit time consuming. I lack the equipment and space to roll out a sheet and cut out crackers. So, instead I rolled them into little balls and smashed them. I realize now that I should have made them smaller. They were mostly a bit cakey in the middle and burnt on the edges. If they were smaller, I doubt that would have happened.
Last night, these crackers were quite crisp and tasty. Today, they're softer and a little burnt tasting. Hmm, I don't think these are good for up to 2 weeks. But, are great for the night.
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