Chickpea Nuggets
Who needs Chicken Nuggets when you can have Chickpea Nuggets!
Makes: Serves 4 (about 16 nuggets)
V | GF | PALEO
Ingredients:
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1/2 cup rolled oats
1 1/4 cups chickpeas
1 cup firm tofu or TVP
1 tbs chicken stock powder (vegan if necessary)
1 tsp cajun spice mix - optional
1/2 tbs Italian herbs
1/2 teaspoon garlic powder (no salt)
1/2 teaspoon onion powder (no salt)
1/2 teaspoon salt
1 orgran no-egg made up or 3 tbs aquafaba (chickpea liquid)
2tbs olive oil
Pepper to taste
1/2 cup panko or gluten-free breadcrumbs
Preparation:
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Arrange a rack in the middle of the oven and heat to 375°F.
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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.
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Drain the chickpeas over a bowl or measuring cup, then save the chickpeas and 1/4 cup of the liquid.
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Place the chickpeas into the food processor; add the salt, garlic, and onion powder; and pulse until crumbly.
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Keep mixture in the food processor.
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Add the chickpea liquid and 1/2 cup of the oat flour to the food processor.
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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.
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Divide the chickpea mixture into 12 equal portions and shape each one into a nugget.
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Coat each nugget completely in the panko or bread crumbs and place on the lined baking tray.
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Bake until crispy, 15 to 20 minutes.
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Serve warm with your favourite dipping sauce or tomato sauce.
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Enjoy 💞
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NOTES:
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Gluten-free: These nuggets can be made gluten-free by using gluten-free oats and substituting gluten-free breadcrumbs for the panko.
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Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days
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