RECIPE

• ½ cup of gluten-free breadcrumbs or panko
• ½ cup of rolled oats
• 1 can of chickpeas
• 1 teaspoon of kosher salt
• ½ teaspoon of garlic powder
• ½ teaspoon of onion powder

1. Bake the breadcrumbs at 375°F (190°C) until golden brown, about 5 minutes. Transfer to a bowl and set aside to cool.
2. Blend the oats into a fine flour.
3. Drain the chickpeas over a measuring cup, and save ¼ cup of the liquid.
4. Put the chickpeas into a food processor, then add the salt, garlic, and onion powder; pulse until crumbly.
5. Whisk the ¼ cup of chickpea liquid in a small mixing bowl until foamy.
6. Pour the foamy chickpea liquid and ½ cup of the oat flour into the food processor; pulse until the mixture forms a ball. If the texture is loose, add the leftover oat flour to the chickpea mixture 1 tablespoon at a time.
7. Divide the chickpea dough into 12 portions and shape the nuggets.
8. Coat each nugget completely in the toasted breadcrumbs and line them on a baking sheet.
9. Pop them into the oven to cook until crispy, approximately 15 to 20 minutes.

Serve warm with your favourite dipping sauce.