2 Servings 30 min Cook
15 Oz Chickpeas
1/2 Tsp Salt
1/2 Tsp Garlic Powder
1 Tsp Onions
1/2 Tbsp Nutritional Yeast
1 Tablespoons Corn Flake Crumbs
Preheat oven to 350 degrees.
Pour the drained chickpeas into a food processor and process for a few seconds.
Then add all of the other ingredients except 5 tbsp of the cup corn crumbs for coating.
Process a few more seconds.
Everything will be well mixed and chunky texture.
Scoop up teaspoon sized globs and roll them into balls then smash them into nugget shape.
Pour corn crumbs into a bowl and coat each nugget with the corn crumbs.
Cover a cookie sheet with parchment paper.
Lay each nugget on the parchment but don't let them touch.
Bake for 20 minutes, then flip and bake for 10 more.
Allow nuggets to cool before eating.
