Biona vegan chickpea nuggets are so tasty that even takeaway-loving children won't notice the difference! These little nuggets can be made into all shapes and they'll be looking forward to them coming out of the oven even more. Serve with a good dollop of Biona Organic Ketchup for happy dipping.
50g Rolled Oats
400g (1 can) Biona Organic Chickpeas
1 Teaspoon Onion Powder
½ Teaspoon Garlic Powder
¼ Teaspoon Ground Cumin
Pinch of Salt and Pepper
Preheat the oven to 180°C (160° fan) and line a baking tray with baking paper.
Blitz the oats in a blender or food processor until fine.
Drain the chickpeas over a bowl, reserving the liquid (aquafaba), then add the chickpeas to the blender or food processor with the blitzed oats, ½ a teaspoon of the onion powder, the garlic powder, cumin, salt and pepper and 5 tbsp of the aquafaba. Blitz until it forms a thick paste – with some chunks for texture.
Stir the breadcrumbs with the remaining ½ teaspoon of onion powder and place into a shallow dish.
Roll 1 tablespoon of the chickpea mixture into balls at a time, and shape into nuggets. Coat in breadcrumbs and place onto the baking tray. Repeat until all of the mixture is used
Bake for 20 minutes (they won’t darken much) and enjoy!