356kcal
9g
3g
12g
1g
18g
59g
106mg
- 420g / 15oz drained and rinsed Chickpeas
- 40g / 1.41oz old-fashioned Rolled oats
- 2 tbsp Flax seeds
- 1 tbsp Oat milk
- 1 tsp Onion powder
- 0.5 tsp Garlic powder
- 0.5 tsp Dried Italian herbs
- pinch Salt
- pinch Pepper
- 60g / 2.1oz Whole-wheat breadcrumbs
1. Preheat the oven to 190°C (375°F).
2. Put 420g / 15oz drained and rinsed Chickpeas into a food processor or high-speed blender.
3. Add 40g / 1.41oz old-fashioned Rolled oats, 2 tbsp Flax seeds, 1 tbsp Oat milk, 1 tsp Onion powder, 0.5 tsp Garlic powder, 0.5 tsp Dried Italian herbs, a pinch of Salt, and a pinch of Pepper.
4. Pulse to blend until well combined and the chickpeas are finely chopped. Do not overblend.
5. For the outer crumbs, put 60g / 2.1oz Whole-wheat breadcrumbs into a small bowl.
6. Shape the chickpea mixture into 15 even-size nuggets.
7. Dip each nugget into the milk, then into the breadcrumbs, coating both sides.
8. Put each nugget onto a prepared baking sheet.
9. Bake in the preheated oven for 10-15 minutes, turning halfway.
16% of RDI
24% of RDI
3% of RDI
0% of RDI
0% of RDI
24% of RDI
440% of RDI
To make them gluten-free, use gluten-free oats and make the crumbs using quinoa flakes or gluten-free breadcrumbs.
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