- STEP 1
Sprout the chickpeas: drain chickpeas in water for 8 hours, then let sit in cloth-covered bowl or jar for 1-2 days, washing twice daily, until chickpeas sprout.
- STEP 2
In a food processor or high speed blender, blend sprouted chickpeas with all other ingredients.
- STEP 3
Spread over teflext sheet and separate into crackers.
- STEP 4
Dehydrate at 42 degrees Celsius (108 degrees Fahrenheit) for 2-3 hours until firm enough to move to stainless steel or mesh sheet. Then continue dehydrating 4-6 hours, until completely dry and firm.