Vegan Chickpea Nuggets

Ingredients:

For the Chickpea Mixture:

• 1 can (15 oz) chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
• 1/4 cup breadcrumbs (use gluten-free breadcrumbs if needed)
• 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
• 1 tablespoon tahini (or vegan mayo)
• 2 tablespoons ground flaxseed (optional, for extra binding)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin (optional)
• Salt and pepper, to taste

For the Breading:

• 1/2 cup breadcrumbs (or panko breadcrumbs for extra crunch)
• 1/4 cup all-purpose flour (or chickpea flour for a gluten-free option)
• 1/2 cup plant-based milk (such as almond or soy milk)
• 1 tablespoon mustard (optional, for extra tang)

For Frying:

• Olive oil or vegetable oil (for frying)

Instructions:

1. Prepare the Chickpea Mixture:
   • In a food processor, pulse the drained chickpeas until roughly mashed, leaving some small chunks for texture. If you don’t have a food processor, you can use a potato masher to mash the chickpeas in a bowl.
   • Transfer the mashed chickpeas to a large mixing bowl and add the breadcrumbs, nutritional yeast, tahini (or mayo), ground flaxseed (if using), soy sauce, garlic powder, onion powder, cumin (if using), salt, and pepper. Stir everything together until well combined. If the mixture feels too dry, add a little more tahini or a splash of water to help it come together.
2. Shape the Nuggets:
   • Using your hands, form the chickpea mixture into small nugget shapes, about the size of a golf ball, then flatten them slightly into a nugget shape (you can also shape them into small patties if preferred). Place the nuggets on a plate or tray.
3. Prepare the Breading Station:
   • Set up a breading station with three shallow bowls:
     • In the first bowl, place the flour.
     • In the second bowl, add the plant-based milk and mustard (if using) and whisk until combined.
     • In the third bowl, place the breadcrumbs.
   • Dip each chickpea nugget first into the flour, then into the milk mixture, and finally coat it with breadcrumbs. Make sure each nugget is well-covered with breadcrumbs.
4. Fry the Nuggets:
   • Heat a few tablespoons of olive oil in a skillet over medium heat. Once hot, add the breaded chickpea nuggets to the pan, making sure not to overcrowd them. Fry for 3-4 minutes on each side, or until golden brown and crispy.
   • If you prefer to bake the nuggets, preheat your oven to 400°F (200°C), line a baking sheet with parchment paper, and place the nuggets on the sheet. Spray or drizzle them lightly with oil and bake for 20-25 minutes, flipping halfway through, until golden and crisp.
5. Serve:
   • Once the nuggets are crispy and golden, remove them from the skillet or oven and place them on a paper towel-lined plate to drain any excess oil.
   • Serve the vegan chickpea nuggets with your favorite dipping sauces like ketchup, mustard, vegan ranch, or BBQ sauce.

Tips:

• Make ahead: You can shape the nuggets and store them in the fridge for up to 2 days before cooking. They also freeze well—just freeze them on a tray, then transfer them to a zip-top bag for storage. When ready to cook, you can fry or bake them straight from the freezer.
• Flavor variations: Add herbs like parsley, thyme, or smoked paprika to the chickpea mixture for a different flavor profile.
• Air fryer option: If you have an air fryer, you can cook the nuggets at 375°F (190°C) for about 10-12 minutes, flipping halfway through, for a lower-fat option.

These Vegan Chickpea Nuggets are perfect for meal prep, kids’ lunches, or just a fun snack. They’re crispy, satisfying, and packed with flavor! Enjoy!