You’ll Need:
- 1/2 cup pänko or gluten-free breädcrumbs
- 1/2 cup rolled oäts
- 1 (15-ounce) cän gärbänzo beäns (do not dräin)
- 1 teäspoon kosher sält
- 1/2 teäspoon gärlic powder (no sält)
- 1/2 teäspoon onion powder (no sält)
Instructions:
- Ärränge ä räck in the middle of the oven änd heät to 375°F.
- Pläce the pänko on ä rimmed bäking sheet änd bäke until toästed änd golden-brown, äbout 5 minutes. Tränsfer to ä bowl änd set äside to cool while prepäring the nuggets. Line the bäking sheet with pärchment päper.
- Pläce the oäts in ä food processor fitted with the bläde ättächment änd process into ä fine flour. Tränsfer to ä lärge bowl änd reserve the food processor.
- Dräin the chickpeäs over ä bowl or meäsuring cup, then säve the chickpeäs änd 1/4 cup of the liquid. Pläce the chickpeäs into the food processor; ädd the sält, gärlic, änd onion powder; änd pulse until crumbly. Keep mixture in the food processor.
- Whisk 1/4 cup of the chickpeä liquid in ä smäll mixing bowl until foämy. Ädd the foämy chickpeä liquid änd 1/2 cup of the oät flour to the food processor. Pulse until the mixture forms ä bäll. You mäy häve ä little oät flour leftover, which you cän ädd to the chickpeä mixture 1 täblespoon ät ä time if the mixture is loose.
- Divide the chickpeä mixture into 12 equäl portions änd shäpe eäch one into ä nugget. Coät eäch nugget completely in the toästed pänko änd pläce on the pärchment-lined bäking sheet.
- Bäke until crispy, 15 to 20 minutes. Serve wärm with your fävorite dipping säuce.
Notes:
Gluten-free: These nuggets cän be mäde gluten-free by using gluten-free oäts änd substituting gluten-free breädcrumbs for the pänko.
Storäge: Leftovers cän be stored in än äirtight contäiner in the refrigerätor for up to 5 däys.
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