Drain and rinse garbanzo beans. Be sure there is no excess water.
Combine salt, pepper, spices, arrow root starch, and nutritional yeast in a small bowl.
Combine garbanzo beans and spices together in a food processor. Chop finely but do not make a mash.
Add remaining ingredients and mix well. Refrigerate for 30 min.
Spread out into cast iron skillet.
Bake at 350º for 15 minutes, flip and crumble mix and bake another 10-15 minutes. Be careful not to overcook as crumbles dry out easily.