Protein-packed breadcrumbs that are grain-free, gluten-free, and super crunchy – not to mention healthy! Chickpea crumbs are easy to make, and so much cheaper than buying them at the store. Sold? I thought so.
Do you want to hear something weird? Of course you do. I don’t really like chickpeas. Wait, let me clarify. I don’t like chickpeas in their original state. Straight out of the can, they’re boring and dry and kinda mealy. Not my thing. BUT, they redeem themselves by being the workhorse of my pantry, serving as the secret magical ingredient in so many tasty dishes. I mean, hummus, obviously. Falafel. Peanut Butter Cups. Vegan Tikka Masala. Veggie Burgers. Even onion rings.
So while I may not love them in their natural state, chickpeas are fast becoming the most versatile ingredient I know of, and these chickpea crumbs are no exception. These babies are SUPER CRUNCHY, they don’t get soggy, they bake up super quick in the oven, and they are the perfect coating for anything that benefits from crispy outerwear. Let’s make em’!
how to make chickpea crumbs
step 1) Drain two cans of chickpeas and pulse in a food processor
I know what you’re thinking right now. That is chickpea paste, Beth. That is not chickpea crumbs. What do you take me for?
This is one of those times when I’m just going to need you to trust me. You’re going to end up with chickpea crumbs in the end, I promise. But until that moment, you’re going to be super suspicious. You’re not going to believe that this is going to work out. But you must. Because it will. Ok? Ok. Glad we got that out of the way.
Step 2 ) spread out pulsed chickpeas on a baking sheet
Listen, I know those big clumps of smooshed chickpeas look nothing like crumbs. Remember what we talked about? Have a little faith.
Step 3) Bake pulsed chickpeas in a 350F oven for 15 minutes.
It gets worse before it gets better. After the chickpeas have been roasted, they basically look like less wet clumps. But then, you pulse them in the food processor again (which you don’t have to clean out during this process, by the way), and then they magically look like crumbs all of a sudden. P.S. If you are going to season the chickpea crumbs to use in a recipe (like onion rings, for example), this is the best time to add the seasonings.
Step 4) Pulse chickpeas in a food processor again and bake for 15 minutes.
Step 5) Turn off the oven and allow the chickpea crumbs to finish drying as the oven cools down.
And that’s all there is to it! Seriously. Now you have crispy, crunchy chickpea crumbs that are poised and ready to enrobe something edible. Like these onion rings, for example.
VIDEO: DIY Chickpea Crumbs
Ok, so now you know how to make chickpea crumbs, so I look forward to hearing how you use them! I’ll be giving you many more ideas in the days to come, but so far I can tell you that they work beautifully to crunchify cauliflower. Get excited about that. 🙂
Now go forth and make chickpea crumbs! And then come back here and tell me how it went. Apparently I’m Miss Bossypants today. But it’s for your own good. Spoken like the mom that I am.
P.S. If you are not a DIY person, you can totally buy chickpea crumbs at the store, or on Amazon. There’s only one problem. They are not cheap. For the price of one package, you can buy enough chickpeas to make 3 times that amount. But I know time is money. Basically, just know you have options. 🙂Print
Make chickpea crumbs at home with this easy and affordable method! These grain-free breadcrumbs are protein-packed, plant-based, oil-free, and super crunchy!
2 15 oz. cans chickpeas (garbanzo beans), drained* – about 3.5 cups
- Preheat oven to 350F.
- Drain the chickpeas, reserving the liquid (aquafaba) to use for the breading process.**
- Add the chickpeas to the bowl of a food processor fitted with the s-blade.
- Process the chickpeas into large pieces, being careful not to puree.
- Add the pulsed chickpeas to a baking sheet, and spread out with a spatula into an even layer. The chickpeas will be clumped together at this point.
- Roast the chickpeas in the oven for 15 minutes.
- Remove chickpeas from the oven and let cool for 5 minutes.
- Transfer the chickpeas back into the food processor and pulse into fine crumbs. If seasoning the crumbs for a recipe, add the seasonings at this point.
- Add the chickpea crumbs back to the baking sheet and roast for 15 minutes longer.
- After 15 minutes, turn off the oven and leave the baking sheet in the oven to completely dry out the chickpea crumbs.
- Check the chickpea crumbs after 30 minutes. They should be dry throughout. If not, return to the oven for an additional 30 minutes to let the residual heat complete the drying process.
- Store the chickpea crumbs in the refrigerator or freezer until ready to use (if not using right away).
*I always save the liquid from the canned chickpeas (known as aquafaba) to use as the liquid in the breading process. It is a wonderful egg replacer for many recipes as well, so be sure to freeze it if you don’t plan on using it within a few days. Otherwise, store it in the refrigerator until you’re ready to use it.
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