Chickpea Sausage Crumbles
2 (15-oz.) cans chickpeas
2 Tbsp. fennel seeds
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 Tbsp. dried thyme
1 tsp. lemon pepper
1 tsp. garlic powder
1 tsp. Simply Organic All-Purpose Seasoning
1-2 tsp. crushed red pepper (optional)
1 Tbsp. oat flour
Preheat oven to 375 degrees F. Line a baking sheet with
unbleached parchment paper.
Rinse and dry chickpeas very well. Put them in a kitchen towel
and rub dry. Try to remove as many of the outer thin skins as
possible, rolling them around with your hand on the towel helps.
Don't worry about getting them all, just as many as you can
easily remove. Place dried chickpeas in a bowl.
Add all the spices to the bowl, everything except the flour.
Using a potato masher, begin to crush chickpeas and break them
into small pieces. The more skins that were removed, the easier
this will be. You don't want them mashed, just crumbled.
Add oat flour to the bowl and using your hands combine well to
coat the crumbles. This will help separate the crumbles as well.
Spread onto baking sheet in an even layer. Bake for 20 minutes,
until outside is just beginning to get crispy.
Sprinkle over everything and anything!
Makes 2 cups.
NOTE: These are very flavorful and not meant to be eaten alone
as a meat substitute. They work best sprinkled on things for
that added sausage like flavor. Sprinkle on pizza sauce, then
put the veggies on top. They are best fresh, but if stored in
the fridge warm them up a bit unless they are put on a pizza,
which will be baked.