115 oz can ChickpeasDrained and rinsed*(see Galley Kat Notes below)
1TbspAvocado oilOr olive oil and a little extra for cooking
2TspFresh lemon juice
3 TbspOat flour** see Galley Kat Note below
Place all but oat flour and baking soda in a food processor and blend until combined but making sure some texture remains.
Stir In oat flour and baking soda.
Scoop about 1 tbsp of mixture onto prepared baking sheet. I used a little cookie dough scoop.
Flatten each slightly with the back of a spoon or small flat bottomed glass so each will cook evenly
For conventional oven
Baked in preheated 375 ° F oven (190 ° C) for 10-12 minutes then flip and bake for an additional 10-12 minutes until very lightly browned
For Omnia stove top users
Arrange evenly in prepared Omnia baking pan (you should have room for about 12 depending on the size of your scoops)
Cover and place on preheated base plate and cook on medium for 10-12 minutes then turn and cook for an additional 10-12 minutes. They should feel firm to the touch and lightly browned but not too crumbly nor too mushy.
Serve warm or at room temperature with a side of tzatziki.
If not serving right away refrigerate for 2-3 days or freeze for about 3 months until ready to use.
*I can’t always find the 15 oz cans of chickpeas so have used 19 oz and added a smidge extra lemon juice or olive oil so it all holds together. You should end up with about 2 cups drained chick peas regardless. You can freeze the chick pea liquid, called aquafaba, in ice cube trays if you wish, for future use .** I wanted to make these gluten free and didn’t have oat flour so I took my GF rolled oats for a whirl in the blender and made my own flour.