Soft and chewy on the inside with a deliciously crisp and crunchy outer these Nuggets are the perfect plant based alternative the meaty variety.
V | GF | PALEO
1 medium sweet potato - grated
1/2 cup LSA (Linseed, sunflower, almond mix - ground)
1 tsp Italian herbs mix
1/2 tsp stock powder
Salt and pepper to taste
1/2 tsp onion powder
1/2 tsp garlic powder
2 tbs extra virgin olive oil
Arrange a rack in the middle of the oven and heat to 375°F.
Place the oats in a food processor fitted with the blade attachment and process into a fine flour. Transfer to a large bowl and reserve the food processor.
Drain the chickpeas over a bowl or measuring cup, then save the chickpeas and 1/4 cup of the liquid. Place the chickpeas into the food processor; add the salt, garlic, and onion powder; and pulse until crumbly. Keep mixture in the food processor.
Whisk 1/4 cup of the chickpea liquid in a small mixing bowl until foamy. Add the foamy chickpea liquid and 1/2 cup of the oat flour to the food processor. Pulse until the mixture forms a ball. You may have a little oat flour leftover, which you can add to the chickpea mixture 1 tablespoon at a time if the mixture is loose.
Divide the chickpea mixture into 12 equal portions and shape each one into a nugget. Coat each nugget completely in the toasted panko and place on the parchment-lined baking sheet.
Bake until crispy, 15 to 20 minutes. Serve warm with your favourite dipping sauce.
Gluten-free: These nuggets can be made gluten-free by using gluten-free oats and substituting gluten-free breadcrumbs for the panko.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.