Vegetarian Chickpea Nuggets
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- 15 oz can chickpeas, drained and rinsed (save liquid)
- 1/3 cup oat flour
- 2 eggs, beaten
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 3/4 tsp kosher salt
- 1/4 tsp paprika
- 3/4 cup panko breadcrumbs (whole wheat preferred)
Preheat the oven to 450 degrees. Add chickpeas, oat flour, spices, and 2 tbsp of the chickpea canning liquid (aquafaba) into the food processor with spices. Pulse until they are well combined without overmixing. The mixture should still have some texture and shouldn't be a smooth paste.
Set up a breading station with the eaten eggs in a shallow dish and breadcrumbs in a shallow dish. Use your hands to form the chickpea mixture into nuggets. Dip in the eggs and then in the breadcrumbs. Place on a baking sheet lined with parchment paper.
Bake the chickpea nuggets for 20 minutes. Carefully flip and cook for an additional 8-10 minutes until browned and crispy. Serve with your favorite dipping sauce.
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