Cheesy Chickpea and Sesame Crackers

It isn't easy to find chips/crackers at the store that taste great and have some nutritional value. I got this recipe from Everyday Foods and we love them.  I make a batch each week and keep them in a bowl in the kitchen for a quick snack.
*1 can chickpeas, rinsed and drained
*1 1/2 tsp. ground coriander
*3/4 tsp. coarse salt
*3/4 tsp. ground pepper
*1 1/2 c. all-purpose flour (I use 3/4 c. 6-grain flour and 3/4 c. AP flour)
*5 TBSP. cold unsalted butter
*1/2 c. grated Parmesan cheese (I usually cut this down to 1/3c.)
*1 large egg white
*2 TBSP. sesame seeds

Preheat oven to 350, with racks in the 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 tablespoons cold water until dough forms a ball.  Add Parmesan and pulse to combine.
Divide dough and form into to 1-inch-thick disks.  On a lightly floured surface, roll out each disk to an 1/8-inch thickness.  Brush with egg white and sprinkle with sesame seeds.  With a pizza cutter, cut into 1-by-3-inch rectangles and place 1/2 inch apart, on two parchment-lined baking sheets.  Bake until golden brown and crisp, 25-30 minutes, rotating sheets halfway through.  Let crackers cool on sheets then transfer to airtight containers and store at room temperature, up to 2 weeks.