Chickpea Nuggets

🛒 Ingredients

• Canned Chickpeas, drained 100 g · 164 kcal
• Breadcrumbs 20 g · 70 kcal
• All-purpose Flour 10 g · 36 kcal
• Olive Oil 5 g · 45 kcal
• Water 8 g · 0 kcal
• Garlic powder 0 g · 0 kcal
• Onion powder 0 g · 0 kcal
• Smoked paprika 0 g · 0 kcal
• Black pepper 0 g · 0 kcal
• Fresh parsley, chopped 0 g · 0 kcal

👨‍🍳 Instructions

1. Drain and rinse the canned chickpeas thoroughly; mash them well with a fork or potato masher until mostly smooth, leaving a few small lumps for texture.
2. In a large bowl, combine the mashed chickpeas with all-purpose flour, breadcrumbs, garlic powder, onion powder, smoked paprika, black pepper, and chopped fresh parsley. Mix well.
3. If the mixture is too dry, add a small amount of water (or plant-based milk) one teaspoon at a time until a firm, moldable dough forms. Taste and adjust seasonings as needed.
4. Preheat your oven to 200°C (400°F) or heat about 1 cm of olive oil in a large non-stick skillet over medium-high heat for frying.
5. Form the chickpea mixture into small nugget shapes (about 1.5-2 inches long) and gently flatten them slightly. Arrange them on a baking sheet lined with parchment paper if baking.
6. Bake for 18-20 minutes, flipping halfway, until golden brown and crispy. If frying, cook for 3-4 minutes per side until golden brown and cooked through.
7. Serve the chickpea nuggets hot with your favorite dipping sauce, such as vegan ranch, barbecue sauce, or a spicy mayo.