Cook Time: 25 Minutes
Makes 2-3 Servings
All you need is:
1 can of chickpeas rinsed and drained
1/2 an onion finely chopped
1-1/2 Tsp of garlic powder
1-1/2 Tsp of ground coriander
1-1/2 Tsp of your favorite curry powder (Optional)
2 Tbs of nutritional yeast
4 Tsp of oil for cooking
1/4 cup of flour *I have used regular all purpose flour, and brown rice flour. You can use brown rice flour for a GLUTEN FREE version but I prefer to use all purpose, it just seems to hold them together better.
Sea Salt to taste *chickpeas can be pretty bland in flavor so be sure to add enough salt
Preheat oven to 375*
Simply combine all ingredients into a food processor and pulse for 5-10 seconds. You want the mixture to be broken down and crumbly (see picture below).
Next use a spoon to scoop out the mixture and form into sticks by pressing the mixture together. *Note that some brands of chickpeas seem to be softer than others. If your mixture seems to be too dry to stick together try adding a tablespoon of water to the mixture. If you feel like the mixture is to wet you can always add an additional tablespoon of water.
Next spread the oil on to a large cookie sheet and place the chickpea sticks on top. Cook for about 3-4 minutes on each side or until golden brown. Serve them with your favorite dipping sauce and enjoy,
To make the dipping sauce just combine about 3 Tbs of mustard with about 4-5 Tbs of maple syrup. You can add as much or as little of either as you like. Play around with the combonation until you get your desired flavor.
*This recipe has so many options. Try adding 1 cup of leftover cooked rice or quinoa and even oats for added texture. You can even roll them around in panko breadcrumbs for an even crispier texture.
You don't need a fancy food processor to do this. I am using my little Ninja food pprocessor
Two of my favorite seasonings: Ground Coriander & Indian Curry Blend
This is what the mixture should look like