Chick'n Nuggets

• Vegetarian

• Produce

  • 1 (15 ounce can Chickpeas

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup Oat flour
  • 1 Seasonings

• Bread & Baked Goods

  • 1 cup Panko bread crumbs, seasoned

Found on deliciouslyyum.com

Description

Ingredients

• 1 (15 ounce) can chickpeas, rinsed and drained
• 2 large eggs
• 1 cup oat flour (or substitute any flour you prefer), divided
• 1 cup seasoned panko bread crumbs
• seasonings (salt, pepper, garlic powder, onion powder, poultry seasoning)

Directions

• 1. Pour chickpeas into your food processor and pulse until smooth and no chunks remain. Add one egg and pulse until incorporated. Add half a cup of the flour, 1 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder and add to the mixture. Pulse until a ball forms. Mixture should be slightly sticky. If it seems too wet, add another 1 tablespoon of flour from the remaining 1/2 cup. 2. Line a baking sheet with parchment paper. Divide dough into 12 equal pieces and shape into nuggets. Place on the baking sheet and put in the fridge. Meanwhile, preheat oven to 375 degrees F. Pour the panko bread crumbs onto another baking sheet and place in the oven. Toast bread crumbs for 4-5 minutes, keeping an eye on them to prevent them from burning. Pour remaining flour into a shallow bowl and season liberally with salt, pepper, and poultry seasoning. Slightly beat the second egg in another bowl and pour toasted bread crumbs into a third shallow bowl. 3. Remove nuggets from the fridge and coat first in the flour, then dip them in the egg, and finally coat in the bread crumb mixture. Return nuggets to the baking sheet and bake in the oven for 16-20 minutes, turning the nuggets halfway through. Enjoy!