Veggies Don't Bite

0 Rinse and dry chickpeas very well. Put them in a kitchen towel and rub dry. Try and 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.
1 Add all the spices to the bowl, everything except the flour.
2 Using a potato masher, or your hands, 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.
3 Add oat flour to the bowl and using your hands combine well to coat the crumbles. This will help separate the crumbles as well.
4 Spread onto a parchment lined cookie sheet in an even layer. Bake at 375°F/180°C for 20 minutes, until outside is just beginning to get crispy.
5 Sprinkle over everything and anything!