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.
Add all the spices to the bowl, everything except the flour.
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.
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 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.
Sprinkle over everything and anything!
This makes 2 cups sausage crumbles. Serving size for nutrition info is 1/4 cup.
Depending on what you use this on will depend on how salty you want it. If you use it as a topping, and there is no other salt in the food, then use 2 teaspoons.
If you are using it on food with some salt then only use 1 teaspoon. Also, 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. We love it sprinkled on our pizza sauce, then put the veggies on top.
They are best fresh, but if stored in the fridge give them a little pick me up and warm them up a bit. Unless you are baking a pizza with them, then they will warm up while baking.