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Chickpea Nuggets

Baked nuggets made from mashed chickpeas seasoned with garlic, onion and nutritional yeast, coated in bread crumbs. They come out crisp outside and chunky inside, good with a dipping sauce or packed for lunches.

20 nuggets · 45 min · snack · American · vegan

Ingredients

  • 1 can chickpeas, drained (reserve liquid)
  • 2 tablespoon chickpea liquid (aquafaba), reserved from the drained can
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 teaspoon granulated onion
  • 1 tablespoon nutritional yeast
  • 1 tablespoon bread crumbs or panko
  • ⅓ cup bread crumbs or panko, for coating

Method

  1. Preheat oven to 350 degrees.
  2. Pour the drained chickpeas into a food processor and process for a few seconds.
  3. Then add all of the other ingredients except the last ⅓ cup bread crumbs for coating, along with the reserved chickpea liquid. Process a few seconds. Everything will be well mixed and chunky texture.
  4. Scoop up tablespoon sized globs and roll them into balls then smash them into nugget shapes.
  5. Pour bread crumbs into a bowl and coat each nugget.
  6. Cover a cookie sheet with parchment paper. Lay each nugget on the parchment but don't let [text cut off at page edge]
  7. Bake for 20 minutes, then flip and bake for 10 more.
  8. Allow nuggets to cool before eating.