Recipe: Chickpea Nuggets

I don’t even like chicken nuggets that much but for whatever reason I really like turning non-chicken things into nugget form. These chickpea nuggets are really great and they can be baked instead of fried (or baked and then pan fried if you like them extra crispy) which makes them really easy to store if you make them all at once. They’re basically the perfect combination of a vegetable fritter and falafel if that’s something you need in your life.

Chickpea Nuggets

AuthorMabDifficultyIntermediate

Yields20 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

Ingredients
 400 g chickpeas
 1 small zucchini
 1 carrot
 1 onion
 seasoning (garlic, cumin, herbs, paprika, pepper, salt)
 1 egg
 60 g breadcrumbs

Directions
1

In your food processor, pulse carrots, zucchini, and onions until they are small pieces.

2

Using a dish towel, squeeze as much moisture from the vegetables as possible.

3

Place the vegetables back in the food processor along with the remaining ingredients and pulse to combine.

4

Shape into nuggets then cook by baking in the oven at 175°C for 20-25 minutes and then pan frying in a dry pan for 2-3 minutes on each side OR heating 3 tbsp of oil in a frying pan and frying them for 5-6 minutes on each side.

Adapted from The Natural Nurturer

Ingredients

Ingredients
 400 g chickpeas
 1 small zucchini
 1 carrot
 1 onion
 seasoning (garlic, cumin, herbs, paprika, pepper, salt)
 1 egg
 60 g breadcrumbs

Directions

Directions
1

In your food processor, pulse carrots, zucchini, and onions until they are small pieces.

2

Using a dish towel, squeeze as much moisture from the vegetables as possible.

3

Place the vegetables back in the food processor along with the remaining ingredients and pulse to combine.

4

Shape into nuggets then cook by baking in the oven at 175°C for 20-25 minutes and then pan frying in a dry pan for 2-3 minutes on each side OR heating 3 tbsp of oil in a frying pan and frying them for 5-6 minutes on each side.

Chickpea Nuggets

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