Chickpea Nuggets
Crispy on the outside and soft on the inside, these gluten-free chickpea nuggets are perfect for kids and adults alike, making mealtime easy and delightful.
Ingredients
Main Ingredients
- 1 can Chickpeas, drained and rinsed or about 1.5 cups cooked chickpeas
- 1 cup Veggies, finely chopped or grated (carrot, zucchini, broccoli) Use whichever vegetables you have.
- 2-3 tablespoons Onion, finely minced or a pinch of onion powder
- 1 small clove Garlic, minced or garlic powder
- 1 large Egg for binding the mixture (see gluten-free options)
- 1/2 cup Bread crumbs Oat flour can be used as a gluten-free option.
- 1/4 cup Grated cheese Optional (Parmesan or cheddar)
Seasonings
- to taste Salt
- to taste Pepper
- to taste Paprika
- pinch Dried oregano
Cooking Oil
- Oil spray or a little oil for baking or air frying
Instructions
Preparation
- Prep the veggies. Grate or chop them really small. If using watery zucchini, squeeze it in a paper towel to remove excess moisture.
- In a big bowl, mash the chickpeas with a fork until mostly broken down. Small bits are fine.
- Add the finely chopped veggies, egg, bread crumbs, seasoning, and cheese (if using) to the mashed chickpeas. Stir until combined into a thick mixture.
- Using a tablespoon or cookie scoop, form the mixture into nugget shapes, pressing them gently with your hands.
Cooking
- Choose a cooking method: Bake at 425°F for 18-22 minutes, flipping halfway; Air fry at 390°F for 10-12 minutes, shaking halfway; or pan-cook in a thin layer of oil at medium heat for 3-4 minutes per side.
Notes
Let the nuggets cool for a few minutes before serving to allow them to set and enhance flavor. Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the oven or air fryer for best results.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 5gFat: 4gSaturated Fat: 1gSodium: 200mgFiber: 4gSugar: 2g