Macadamia Coconut Chickpea Nuggets
Ingredients
- 1 cup panko breadcrumbs
- 3 cups oats
- 1/2 cup unsweetened shredded coconut
- 1/2 cup macadamia nuts, finely ground
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- salt and black pepper
- instructions:
Preparation
Preheat the oven to 375f
Place the breadcrumbs on a parchment paper lined baking sheet and bake for about 5 minutes or until golden brown
Transfer to a bowl
While the bread crumbs are cooling down, process the oats in a food processor until they look like a fine flour
Transfer to a bowl and set aside
Drain the chickpeas but save the liquid
Add the drained chickpeas to the food processor
Add garlic powder, onion powder, salt and pepper
Process until the chickpeas look crumbly
Add 1/3 cup of the chickpea to a small mixing bowl
Whisk until it looks foamy
Add the foamy chickpea liquid and half of the oat flour to the food processor
Pulse until the mixture forms a ball
Divide the mixture into small portions
Form them into nuggets
If the mixture is too moist, add more oat flour and pulse for a few seconds
Combine the rest of the flour, paprika, dried thyme, oregano , salt and pepper in a bowl
Add the milkadamia macademia milk to another bowl
Combine the panko, coconut and ground macadamias in a third shallow bowl
Toss each nugget in the seasoned flour to coat
Working with a few nuggets at a time, shake off the excess flour and dip in the macademia milk
Do the last two steps one more time and then toss in the coconut mixture
Bake until crispy for 20-35 minutes
Turn the oven to broil and broil for 2 minutes at the end if needed
