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Plate of crispy chickpea nuggets served with dipping sauce

Chickpea Nuggets

Chickpea Nuggets are a delightful blend of texture and flavor, making them a fantastic choice for a snack or meal. These vegetarian bites are packed with protein and wholesome ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 18 nuggets
Course: Appetizer, Snack
Cuisine: Vegan, Vegetarian
Calories: 120
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cans 15 oz. cans of no salt added chickpeas These little legumes are creamy and rich in protein.
  • 10 tablespoons aquafaba The liquid from the canned chickpeas.
  • 1/4 cup oat flour Can be made by blending rolled oats until fine.
  • 2 tablespoons nutritional yeast Provides a cheesy flavor.
  • 1 tsp fine sea salt To elevate the flavor.
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp white pepper
  • 1/2 cup fine breadcrumbs Use gluten-free breadcrumbs for a gluten-free version.
  • as needed olive oil spray For enhancing browning.

Method
 

Preparation
  1. Preheat your oven to 400° F and line a baking sheet with parchment paper.
  2. Drain and rinse both cans of chickpeas, reserving the liquid.
  3. Process the drained chickpeas in a food processor until finely chopped.
  4. Transfer processed chickpeas to a mixing bowl. Add 6 tablespoons of aquafaba, oat flour, nutritional yeast, salt, garlic powder, onion powder, paprika, and white pepper. Stir until combined.
  5. Form the mixture into nugget shapes, yielding around 18-20 nuggets.
  6. Set up a dipping station with ¼ cup of aquafaba in a bowl and breadcrumbs on a plate.
  7. Dip each nugget into aquafaba, then coat with breadcrumbs.
Cooking
  1. Place the breaded nuggets on the prepared baking sheet and lightly spray with olive oil if desired. Bake for 15 minutes.
  2. Flip the nuggets over, spray again if using olive oil, and bake for another 15 minutes until golden brown.

Notes

Feel free to experiment with spices. Add cayenne or cumin for a kick. Store in an airtight container in the refrigerator for up to three days, or freeze for longer storage.