Spicy Chickpea Nuggets (Plant-based, Oil and Gluten Free)

Ingredients

1 can of Chickpeas

1/4 tsp of black pepper (if your brave make it 1/2 for even more spicy)
1/2 tsp of cumin
1/2  tsp of curry powder
1/4 tsp of cayenne pepper (make it 1/2 for less spicy)
1/4 tsp chilli powder
2 tbsp of hoisin sauce or coconut amino sauce

1 tsp of minced garlic (or powder)

1 heaping tbsp of nutritional yeast

1 tsp of salt-free chicken seasoning
1/4 tsp onion powder
Add on flax egg or 2 tbsp. of cornstarch (a few were a bit crumbly

Drain your chickpeas and add them to your food processor. Proceed to add the onion and garlic. Blend until coarse and add the mixture to a bowl, next add in all of your seasonings. Then take a pan lined with parchment paper or lightly greased. Take a little of the mixture at a time and shape chicken nuggets and place them in your pan. I made about 12 nuggets.Bake until crispy, at 375 F degrees  15 to 20 minutes. You can turn them over halfway.Serve warm with your favorite dipping sauce.