300g chickpeas (rinsed and drained)
1 tsps ground coriander
¾ tsp coarse salt
¾ tsp ground pepper
1 cup chickpea flour (spooned and leveled plus more for surface)
2 tbsps olive oil
2 tbsp. parmesan (sprinkling on top)
1 egg white
2 tbsps white and black sesame seeds
Preheat oven to 180 degrees, with racks in middle and lower third. In a food processor, pulse chickpeas until coarsely chopped. Add coriander, salt, pepper, flour, and olive oil, and pulse to combine.
With machine running, you may need to add water if the chickpeas are too dry. So gradually add 3 tablespoons cold water until dough forms a ball.
Roll the dough between 2 sheets of baking paper until ½ cm thick. Brush with egg white and sprinkle with sesame seeds and parmesan.
With a knife, cut into 4cm rectangles and place, on two baking paper baking sheets.
Bake until golden brown and crisp, 25 to 30 minutes. Let crackers cool on sheets.