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Crispy Chickpea Nuggets
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Crispy Chickpea Nuggets (oil-free)

100% plant-based chickpea chicken nuggets that are oil-free optional, gluten-free optional and vegan. Delicious, easy and fun to make.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 1 15 oz can of chickpeas drained and rinsed
  • 1/3 block extra firm tofu
  • 1/2 cup oat flour
  • aquafaba save the chickpea liquid from the can
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 tsp salt
  • sprinkle of smoked paprika
  • 1 cup breadcrumbs of choice if you are gluten-free, use GF breadcrumbs

Instructions

  • Drain chickpeas with a bowl under it to save the chickpea liquid or "aquafaba". Add chickpeas into the food processor with spices.
  • Pulse the chickpeas, tofu, and spices together then add in the oat flour and 2 tbsp of chickpea liquid. Pulse until combined. Do not over blender - it should have texture.
  • Make a prep station with a bowl of the breadcrumbs, a bowl with the remaining chickpea liquid and then a plate.
  • Form the mixture into nugget shapes, dipping each one in the chickpea liquid first then the breadcrumbs. Place them all on the plate. You should get about 10-12 nuggets.
  • Air-fryer method: bake for 15-20 minutes at 400 degrees flipping halfway through or until completely golden brown (this is what I did).
  • Oven method: Bake on a baking sheet with parchment paper for about 30 minutes at 450 flipping halfway through or until golden brown.
  • Serve fresh with ketchup or BBQ sauce and enjoy!