Crispy Chickpea Nuggets (vegan & gluten-free!)
These are a healthier, less processed vegan version of chicken nuggets! Easy to make, plant-based, and gluten-free optional.
Servings 4
Calories 385kcal
Cost $4
Equipment
Ingredients
- 1 15 oz can of chickpeas drained and rinsed
- ⅓ block tofu extra firm
- ½ cup oat flour
- aquafaba save the chickpea liquid from the can
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt
- sprinkle of smoked paprika
- 1 cup breadcrumbs use GF breadcrumbs if GF
Instructions
- Drain the chickpeas with a bowl under and save the chickpea liquid or "aquafaba". Add chickpeas into the food processor with spices and tofu. Pulse together.
- To the food processor, add in the oat flour and 2 tablespoons of aquafaba. Pulse until combined. Do not over blend - it should have texture.
- Make a prep station with a bowl of the breadcrumbs, a bowl with the remaining chickpea liquid, and a plate.
- Form the mixture into nugget shapes. Dip each one in the chickpea liquid first, then the breadcrumbs, and then place them all on the plate. You should get 10-12 nuggets.
- Air-fryer method: bake for 15-20 minutes at 400 degrees F flipping halfway through or until completely golden brown.
- Oven method: Bake on a baking sheet with parchment paper for about 30 minutes at 450 degrees F flipping halfway through or until golden brown.
- Serve fresh with ketchup or BBQ sauce and enjoy!
Notes
Save some of the liquid from the chickpea can for the aquafaba!
Serve these nuggets with your favorite dipping sauces including vegan ranch, ketchup, or BBQ sauce.
Use gluten-free breadcrumbs to make this recipe gluten-free.
Use high-protein or extra-firm tofu to make sure the texture is dry enough for the nuggets.
Nutrition
Calories: 385kcal | Carbohydrates: 62g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 647mg | Potassium: 453mg | Fiber: 11g | Sugar: 7g | Vitamin A: 31IU | Vitamin C: 2mg | Calcium: 157mg | Iron: 6mg
