Chickpea Nuggets

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Salt

  Table

  ½ tsp or 3g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onions

  Dehydrated flakes

  1 tsp or 1g

• Nutritional Yeast

  Vegan - Whole Foods Market

  1 tbsp or 8g

• Corn flakes

  Cereals ready-to-eat, kellogg, cornflakes

  1 cup or 28g

Directions

1. Preheat oven to 350°F.
2. Pour the drained chickpeas into a food processor and pulse for a few seconds. Add the salt, garlic powder, onion flakes, nutritional yeast, and 1 tablespoon of corn flake crumbs. Pulse again until well mixed and chunky.
3. Scoop teaspoon-sized portions of the mixture and roll them into balls. Flatten each ball into a nugget shape.
4. Pour the remaining corn flake crumbs into a bowl. Coat each nugget evenly with the crumbs.
5. Line a baking sheet with parchment paper. Arrange the nuggets on the parchment paper, ensuring they don't touch.
6. Bake for 20 minutes, then flip each nugget and bake for an additional 10 minutes. Let the nuggets cool slightly before serving.