Baked Chickpea Nuggets [Allergen Free]

Name: Baked Chickpea Nuggets [Allergen Free]
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 19 oz can chickpeas (drained & rinsed); 1/4 cup sun dried tomatoes ((approx 10 tomatoes)); 1 red onion (roughly chopped); 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon sea salt; 1 teaspoon dried basil; 2 tbsp rolled oats, gluten free if preferred

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thishealthykitchen.com

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Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 4

Author : Rosa

gluten free nut free oil free

Ingredients

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1 19 oz can chickpeas (drained & rinsed)1/4 cup sun dried tomatoes ((approx 10 tomatoes))1 red onion (roughly chopped)1/2 teaspoon onion powder1/2 teaspoon garlic powder1/2 teaspoon sea salt1 teaspoon dried basil2 tbsp rolled oats, gluten free if preferred

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Instructions

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Step 1

Preheat your oven to 425 degrees and line a large baking tray with parchment paper.

Step 2

Add all the ingredients, except the oats, to your food processor and process until finely chopped and combined, but not pureed. (You want a little bit of chunk.) Then add the oats and pulse once or twice to combine.

Step 3

Form the batter into golf sized balls using your hands, and flatten into a nugget shape. Place on your baking tray and repeat with remaining batter. You should make about 20 nuggets in total.

Step 4

Bake for 35 minutes in total, flipping at the 20 minute mark. The nuggets are ready to flip when you are able to do easily, without them getting stuck to the parchment paper. If they're sticking to the paper, bake a few minutes longer before trying to flip them again.

Step 5

Enjoy with your favourite dipping sauces.