Semi-Raw chickpeas crackers

Wash the chickpeas under running water and put it for 35 minutes to be steamed. During this time, prepare the remaining products.

First put the carrots, onions and parsley in the robot and chop them.

Afterwards add all other ingredients without the chickpeas and olive oil. Start adding gradually, and depending on how drained it may be, you may need to add some water to blend the mixture well.

Gradually add all the chickpeas, olive oil and if necessary water. This is how the mixture should look.

Pour the mixture onto baking paper. Here is the desired consistency. Even rarer is no problem. It will just take longer to dry.

Spread well with a spatula, sprinkle with poppy seeds and shape the crackers with a knife. You can go with the smooth part of a wet spoon to squeeze the poppy and not fall into the pan by turning the crackers.

Put in the oven at 45 C˚. After 10-12 hours, turn over the crackers and allow them to dry well for another 4-5 hours to maximize their durability.