CHICKPEA NUGGETS

✳️ INGREDIENTS ✳️ - 400gr of cooked chickpeas. - 1 tablespoon of nutritional yeast or brewer's yeast. - 1 teaspoon garlic powder. - 1 teaspoon of onion powder. - 1 teaspoon cumin powder. - Salt and pepper to taste. - 2 tablespoons of extra virgin olive oil. - Vegetable drink for batter. - Crunchy Yucca for batter. @casanafoods or you can use what you have. *for the sauce: - 1 jar of piquillo peppers. - The aquafaba from the chickpeas. - A dash of oil.

✳️ HOW IS IT DONE? ✳️ We grind the chickpeas with all the spices and oil, we will have a compact and manageable dough. Preheat the oven to 220° with fan if you have one. We are forming nuggets with our hands and we are passing them through the vegetable drink and then through the crunchy cassava or the batter that you have. Place them on the baking tray with parchment paper. Paint them a little with oil and bake them at 220° about 20 minutes or until you see that they are golden brown. For the sauce I crushed the aquafaba with a little oil and piquillo peppers, season if necessary, let stand a few minutes in the refrigerator and ready. And let's eat 🤤.