Cheesy chickpea & sesame crackers

1 can (15.5 oz) chickpeas, rinsed and drained
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 (1oz)
1 large egg white
2 tbs white sesame seeds

1) Preheat oven 350, 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"-thick disks. On a lightly floured surface, rool out each idsk to an 1/8" thickness. Brush with egg white and sprinkle with sesame seeds. Wtih a knife, cut into 1 by 3" rectangles and place 1/2" 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 a t room temperature, up to 2 weeks - if they last that long.

Serving Size: Makes 65 1 x 3" rectangles 1/8" thick

Number of Servings: 65

Recipe submitted by SparkPeople user JPAJAK.