1 medium sized - zucchini, cut into fries
3/4 cup - Breadcrumbs
1 tsp - dried oregano
1 tsp - paprika
1/2 tsp - garlic powder
1 tsp - sea salt
2 1/2 tbsp - ground flaxseed
1/2 cup - unsweetened almond milk
- Preheat oven to 400F. Line a large baking tray with parchment paper.
- Combine the chickpea breadcrumbs, dried oregano, paprika, garlic powder and sea salt in a small bowl and mix until combined. Set aside.
- In another bowl, make the flax egg by combining the ground flaxseed and unsweetened almond milk. Whisk until uniform. Set aside for at least 5 minutes to thicken.
- Dip the zucchini first into the flax egg and then into the breadcrumb mixture, coating it evenly. Place on the baking sheet and repeat with the rest of the zucchini pieces. Place in the oven and bake for 20-25 minutes, until golden and crispy. Serve immediately.