Preparation

• Preheat oven to 400F, line a baking sheet with a Silpat, parchment, or spray with cooking spray.
• Drain and rinse chickpeas in a colander over the sink; set aside.
• Add flour to a medium bowl; set aside.
• In a large bowl, beat the eggs; set aside.
• In a separate large bowl, add the Panko breadcrumbs, Parmesan, cumin, oregano, white pepper, red pepper, optional salt, and stir to combine; set aside.
• Add the chickpeas to the flour and toss with your hands to coat well.
• Using your hands, transfer floured chickpeas to eggs and toss with hands to coat well.
• Using your hands, transfer chickpeas to breadcrumb mixture and toss with hands to coat well.
• Place chickpeas on prepared baking tray, spaced evenly and with as much space in between as possible.
• Bake for about 15 to 16 minutes or until lightly golden brown. Start watching closely after 10 minutes.
• While chickpeas bake, make the dip.
• In a small bowl, add all ingredients and whisk to combine until smooth.
• Chickpeas are best warm, fresh, and served with dip.