15oz(400g) can chickpeas (garbanzo beans)not yet drained
Pinchof salt and pepper
1cup(50g) breadcrumbsgluten free works too
Preheat the oven to 350F / 180C. Line a cookie sheet with baking paper or a silpat.
Whiz the oats in a blender or food processor until fine.
Drain the chickpeas over a bowl, reserving the liquid (aquafaba), then add the chickpeas to the blender or food processor with the blitzed oats, ½ a teaspoon of the onion powder, the garlic powder, cumin, salt and pepper and 5 tablespoon of the aquafaba. Whiz until a thick paste - but leaving some chunks for texture.
Stir the breadcrumbs with the remaining ½ teaspoon of onion powder and place into a shallow dish.
Roll tablespoons of the chickpea mixture into balls, then press into nugget shapes. Dip into the breadcrumbs to coat and place onto the baking tray. Repeat until the mixture is used up.
Bake for 20 minutes (they won’t darken much) and enjoy!
The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.