1 can garbanzo beans (chick peas) drained
1 small onion
1 clove garlic, pressed
1 tsp parsley
1 tsp cumin
1 tsp lemon juice
1 tsp baking powder
1 C blended oats (put oats into a blender and blend until they make a "flour." Store any extra in a ziploc bag labeled "oat flour")
1 tsp Italian Seasoning
Preheat oven to 400 degrees. Cover a cookie sheet with tin foil and spray with olive oil; set aside.
Place beans, onion, garlic and egg in blender. Blend until mostly smooth.
Scrape out into a bowl. Add parsley, cumin, lemon juice, Italian seasoning, and baking powder. Then slowly mix in blended oats until the dough is not too sticky to shape. Shape into chicken nuggets, and place on the foil. Bake for 10 minutes, then take out and turn over. Bake for an additional 7 minutes.
Last time we made these we tripled the batch to see how well they would freeze! AWESOME! Since it's kind of time consuming I was glad this worked so well! I just put them in a gallon size ziploc in the freezer. Then when the kids want "chicken nuggets" for lunch I get a couple out and put on a plate in the microwave for about 30 sec. Turn them over and heat for another 30 or so! Voila! (This is also in our falafel recipe I'll be putting up.) I'm so excited about not buying chicken nuggets ever again!
Here is what a triple batch looked like in the mixing bowl. (Kind of the consistency of oatmeal cookie dough)
The ones on the left haven't cooked yet, and the ones on the right have cooked for the first 10 min. I just turned them over to go in for the other 7 min.
Once they were cooled, I put them in a gallon ziploc bag. A triple batch makes 7 dozen "nuggets." Now I don't have to make them for a while! :) I'm so glad these freeze well!