This gluten free breadcrumb recipe can be used in several of Javant Benton’s recipes in his cookbook Make Your Own, including his No-Crab Cakes. These breadcrumbs are a high protein and fiber and can be a fine substitute for most breadcrumb uses.
Preheat oven to 350°F.
Pulse chickpeas in a food processor until crumbly; do not overprocess.
Spread on a baking sheet. Sprinkle with seasonings and mix.
Bake 30–45 minutes, stirring occasionally, or until completely dry and crunchy. Mix periodically. When dry and crunchy to the touch, they are done.
Cool before using or storing.
Notes
Store in an airtight container for up to 1 week.
