Low-Glycemic and Gluten-Free Chickpea Crisps Appetizer (with or without Za’atar)
posted by Kalyn Denny on December 18, 2009
You may not think these chickpea crisps belong with the Christmas Recipes, but when you’re starting to feel sugar overload, here’s a holiday appetizer that’s sugar free, gluten-free, low-fat, and low glycemic, and it’s also so delicious and unusual that your friends will be asking, “What is this?” the minute you serve it. You’ll have to plan ahead for the dough to rest, but these crispy nibbles made with chickpea flour are also easy to make. I used the Za’atar I got in the mail from Maris to season them, but if you don’t have Za’atar, look after the recipe for some other seasoning ideas.
The idea of making the chickpea crisps in the shape of a triangle was inspired by this cast-iron scone pan I got in the mail from Georgie at AskGeorgie.com. When I admired it on her blog, Georgie told me she had two and offered to send me one. (Have you noticed I’m on a roll here with blogging friends sending me things in the mail. Not sure if I deserve all this stuff, but I’m certainly grateful!) If you don’t have a pan like this, any type of heavy oven-proof pan will work, but a cast iron frying pan or griddle would be ideal.
The batter is similar to Farinata or Socca, but I added just a hint of granulated garlic to the chickpea flour, salt, water, and olive oil. This needs to sit for 1-2 hours before you cook it.Preheat the oven, then put the pan in and heat it for ten minutes. (You can’t tell, but this pan is smoking hot!) Then put a tiny bit of olive oil in each section of the pan. (I have a squeeze bottle filled with olive oil that works perfectly for this type of thing.)
Put about 1 1/2 – 2 tablespoons of batter into each section, or pour out batter so it’s less than 1/4 inch thick if using a regular pan.
Then sprinkle on the Za’atar or other seasonings. (I tried baking the chickpea crisps first and sprinkling the Za’atar on after, but I like it better sprinkled on before baking.)Bake about 15 minutes, or until crisps are starting to brown and feel slightly crisp on the surface. These don’t get crisp clear through like a potato chip, but they shouldn’t be soft either. Serve hot, with Parsley Hummus, Tzatziki Sauce, White Bean Dip, Cilantro Salsa, or even Guacamole to dip into if desired.
Low-Glycemic and Gluten-Free Chickpea Crisps (with or without Za’atar) for a Holiday Appetizer
(Makes about 16 small triangular crisps, recipe adapted from Farinata at Lucullian Delights and Socca at David Lebovitz.)
1 cup chickpea flour
1 tsp. salt (I used fine grind sea salt)
1/2 tsp. granulated garlic
1 1/4 cup water
2 T olive oil, plus more for oiling pan before each batch is cooked
Za’atar for seasoning the chickpea crisps (If you don’t have Za’atar, you could use any spice or spice blend you like the flavor of like Sumac, Paprika, Cumin, Chile Powder, or even Spike Seasoning.
Put the chickpea flour, salt, and granulated garlic into a bowl or glass measuring cup and stir with a fork so the seasonings are mixed into the chickpea flour. Whisk in the water, then the olive oil, then cover the batter and let sit for 1-2 hours at room temperature.
When you’re ready to cook the chickpea crisps, preheat the oven to 475F/250c, or as high as the temperature will go. (My toaster oven only goes to 450, but I used the convection setting.) Put the scone pan, heavy frying pan, or cast iron griddle into the oven and preheat for 10 minutes.Remove pan from oven, being careful not to burn yourself. Drizzle a thin layer of olive oil over the pan. (I used a squeeze bottle filled with olive oil to squirt some into each section of my scone pan.) Then pour on a small amount of batter (less than 1/4 inch thick, or 1 1/2 – 2 T in each section if you have a scone pan.) Sprinkle the batter with Za’atar or other seasoning of your choice.
Immediately put the pan back into the hot oven and cook for about 15 minutes, or until the crisps are starting to brown and feel crisp on the surface. Remove from oven. If you used a large frying pan or griddle, use a pizza cutter or sharp knife to cut into triangles. Serve hot.
Every type of flour is forbidden for phase one of the South Beach Diet, even chickpea flour, but for a holiday appetizer, this is really very low-glycemic and diet friendly. When you’re eating these remember they’re made with beans, and if you have digestion issues with bean dishes, use portion control!
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