1- Preheat oven to 350f / 180c or gas mark 4
2- Pour the drained chickpeas into a food processor and process for a few seconds.
3- Then add all of the other ingredients except the last ⅓ cup bread crumbs for coating. Process a few more seconds. Everything will be well mixed and chunky texture.
4- Scoop up teaspoon sized portions and roll them into balls then press them into nugget shapes.
5- Pour bread crumbs and turmeric into a bowl and coat each nugget.
6- Cover a cookie sheet with parchment paper. Lay each nugget on the parchment but don't let them touch.
7- Bake for 20 minutes, then flip and bake for 10 more minutes.
8- Allow nuggets to cool before eating.
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vegan cook, author