Like most beans, chickpeas are low in saturated fat, cholesterol and sodium. They’re also a good source of dietary fiber, protein and copper, as well as folate and manganese. Just as important, chickpeas are inexpensive!
This recipe comes to us from Second Harvest Food Bank of North Central Ohio, which provides food to 112 food pantries across the region, including THRIVE! Partners Oberlin Community Services and Well-Help. Here's the delicious recipe. Serve with your favorite dipping sauce! INGREDIENTS 1/2 cup panko or gluten-free breadcrumbs 1/2 cup rolled oats 1 (15-ounce) can garbanzo beans (do not drain) 1 teaspoon kosher salt 1/2 teaspoon garlic powder or 1 clove fresh garlic, minced 1/2 teaspoon onion powder or a half medium onion, chopped fine
PREPARATION Arrange a rack in the middle of the oven and heat to 375°F. Place the panko on a rimmed baking sheet and bake until toasted and golden-brown, about 5 minutes. Transfer to a bowl and set aside to cool while preparing the nuggets. Line the baking sheet with parchment paper. Place the oats in a food processor fitted with the blade attachment and process into a fine flour. Transfer to a large bowl and reserve the food processor. Drain the chickpeas over a bowl or measuring cup, then save the chickpeas and 1/4 cup of the liquid. Place the chickpeas into the food processor; add the salt, garlic, and onion powder; and pulse until crumbly. Keep mixture in the food processor. Whisk 1/4 cup of the chickpea liquid in a small mixing bowl until foamy. Add the foamy chickpea liquid and 1/2 cup of the oat flour to the food processor. Pulse until the mixture forms a ball. You may have a little oat flour leftover, which you can add to the chickpea mixture 1 tablespoon at a time if the mixture is loose. Divide the chickpea mixture into 12 equal portions and shape each one into a nugget. Coat each nugget completely in the toasted panko and place on the parchment-lined baking sheet. Bake until crispy, 15 to 20 minutes. Serve warm with your favorite dipping sauce.
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