The Magical Ingredients for a Wholesome Life From the Heart of my Home: Spicy ChickPea, Oats, and Carom Crackers

This is a delicious cracker perfect for tea time! The crackers are vegan and are made with cooked garbanzo beans and oats! Carom seeds add a perfect hint of traditional Indian savory snacks to this cracker. These are easy tomake too!

These are perfect on the go snack too! Loaded with proteins from garbanzos and all the goodness of might grain oats, this is a very healthy snack for adults as well as kids. These are amazing partners with chai. Yet another amazing thing about this cracker is that they are so tasty to have with a dip and find easily a great spot in any snack boards!

Carom seeds are aromatic. The aroma adds a characteristic flavor to the food made with it. These seeds also have medicinal properties. They aid in digestion. My mom used to add a few of these seeds to congee, to help get better when we have digestive health issues. In Indian cuisine, this seed is used in savory snacks, digestive teas, and in roti's too!

This cracker has a story! I experiment in my kitchen a lot and one such endeavour was to make baked versions of ribbons and other deep fried snacks. We have a member who is allergic to bengal gram/besan flour and hence I play around with different alternatives to try some of the foods that I crave. Trying to get, those snacks, some how I repeatedly made this kind of cracker and this recipe stayed!

Like I said, these are easy to make. Canned garbanzo beans save time and it is perfect to use home cooked garbanzo beans too. It is better to cut the dough with a pizza cutter. by doing this, after it is baked, as the crackers will shrink a little, it is easier to separate them. Cutting after baking is also an option but need to be very precise and may result in lot of broken pieces. To avoid this, it is easier to cut before baking and just take and eat or store them after baking is done.

It is a great idea to prick the dough here and there with a fork. This helps in even baking.

January is #NationalOatmealMonth and Jolene is hosting an event in our Festive Foodies group for the same occasion. We are a group of like minded bloggers who share creative and tasty recipes on chosen food holidays! Oats are my favorite grain. I would love to start my day with a bowl of oats! Be it this Apple Cinnamon Steel-Cut Oats or Slow Cooker Gingerbread Oats, or this savory Masala Oats, a bowl of these wll brighten up my morning and provide excellent nourishment!

Oats Pongal in Instant Pot is an amazing and tasty meal that can be served for any meal. We love steaming bowl of this pongal for any meal. This amazing grain makes delicious and addictive cookies like Butterfinger Oatmeal Cookies. The oat streusel is always a celebration! Our family and friends love this Fresh Cherry and Nectarine Crisp with Oat Streusel! It is so delicious that in no time the container will be empty! This versatile grain sure calls for a celebration and I am sharing this great snack recipe of ours for #NationalOatmealMonth!

Ingredients

Makes about 24, 3X1 in rectangle crackers

Garbanzo beans - 1 14-oz can

Rolled oats - 1 cup

Salt - 1 and 1/4 tsp

Cayenne - 1/2 to 3/4 tsp

Carom seeds - 1/2 tsp

Turmeric - 1/4 tsp

Aquafaba - 1 tbsp

Lemon juice - 1/2 tbsp

Olive oil - 2.5 tbsp

Method

Preheat the oven to 350 degrees F.

Rinse the garbanzo beans and remove the translucent seed coat as much as possible. Add all the ingredients to the food processor except carom seeds.

Blitz a couple of times and run the processor in low speed to get a smooth mixture.

Transfer to a bowl. Add carom seeds, mix thoroughly.

Transfer this mixture to a parchment paper and shape as a rectangle. Cover with another parchment and roll into a big circle/rectangle of 3-4mm thickness. With a pizza cutter, cut the entire dough into rectangle shapes of 3X1-in.