Chickpea Nuggets #vegetarian #vegan

Chickpea Nuggets #vegetarian #vegan

Getting children to attempt new sustenances is essentially an activity in promoting. A valid example: When I made falafel for supper one night, I called them chickpea pieces rather than falafel and my youngsters ate them straight up. They requested chickpea pieces again and it got my mind beating with a thought for a genuine chickpea chunk formula — one with every one of the flavors and surfaces of chicken tenders, yet heated and without egg.

These chickpea chunks look like chicken strips, however are veggie lover and require just six wash room staples. What's more, they're absolutely scrumptious!

Include this sound, veggie lover, protein pressed chickpea pieces formula to your rundown of thoughts to pursue an up and coming meatless monday supper. Like custom made chicken tenders, simply more beneficial. Utilizing canned chickpeas makes this formula SO FAST thus EASY. You'll require panko, moved oats, garbanzo beans, salt, garlic powder, and onion powder.

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Chickpea Nuggets #vegetarian #vegan


  • 1/2 cup panko or gluten-free breadcrumbs
  • 1/2 cup rolled oats
  • 1 (15-ounce) can garbanzo beans (do not drain)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder (no salt)
  • 1/2 teaspoon onion powder (no salt)


  1. Arrange a rack in the middle of the oven and heat to 375°F.
  2. Place the panko on a rimmed baking sheet and bake until toasted and golden-brown, about 5 minutes. Transfer to a bowl and set aside to cool while preparing the nuggets. Line the baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake until crispy, 15 to 20 minutes. Serve warm with your favorite dipping sauce.

For more detail :

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