Ingredients

The following ingredients have 4 Servings
  • ½ cup (50g) rolled oats
  • 15 oz (400g) can chickpeas (garbanzo beans) (not yet drained)
  • 1 teaspoon onion powder (divided)
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • Pinch of salt and pepper
  • 1 cup (50g) breadcrumbs (gluten free works too)

Instruction

  • 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 tbsp 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!