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
1
Preheat the oven to 180°C (160° fan) and line a baking tray with baking paper.
2
Blitz the oats in a blender or food processor until fine.
3
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.
4
Stir the breadcrumbs with the remaining ½ teaspoon of onion powder and place into a shallow dish.
5
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
6
Bake for 20 minutes (they won’t darken much) and enjoy!
