Chickpea Nuggets Recipe
These Chickpea Nuggets are crispy on the outside, soft on the inside, and packed with plant-based protein! 🌱✨ Perfect as a snack recipe, kid-friendly meal, or meat-free alternative to traditional nuggets. Whether you're dipping them in your favorite sauce or adding them to a meal, these Crispy Chickpea nuggets are a delicious and nutritious choice. Save this Nuggets Recipe for a quick, easy, and healthy snack!
Ingredients
- 1 can 15 oz chickpeas, cooked and drained
- 1 small zucchini grated
- 1 small carrot grated
- 1/4 cup onion finely minced
- 1 tsp Italian seasoning
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 2 flax eggs or regular eggs if not vegan
- 2 tbsp olive or avocado oil
- 1/2 cup oat flour or breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Blend the chickpeas and veggies – In a food processor, combine chickpeas, zucchini, carrot, onion, and seasonings. Pulse until well mixed but still slightly chunky.
- Add binding ingredients – Stir in flax eggs and oat flour (or breadcrumbs) to help the mixture hold together.
- Shape into nuggets – Form small, nugget-shaped patties and place them on the baking sheet.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Let cool slightly before serving with your favorite dipping sauce.
Notes
- Don’t skip the binding agent – Flax eggs work well, but if you’re not vegan, regular eggs will provide a firmer hold.
- Customize your flavors – Add extra garlic, cayenne pepper, or nutritional yeast for a cheesy, umami taste.
- Get creative with veggies – Swap zucchini or carrot for bell peppers, spinach, or sweet potatoes.
- Make them crispy – For extra crispiness, lightly pan-fry them in olive oil before baking.