Crispy Chickpea Nuggets
Author:Crispy Chickpea Nuggets are a real dinner winner! With a firm, "meaty" texture, they are made using simple ingredients and can be cooked in your oven or air fryer. Kid and adult-approved!
Ingredients
- 1 packed cup (220 grams or 8oz) extra firm or super firm tofu
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 tablespoon Better Than Bouillon No Chicken , or a crumbled chicken-style stock cube (veggie flavour will do if you can't get chicken-style)
- 2 tablespoons ketchup
- 2 tablespoons nutritional yeast
- 2 teaspoons Italian seasoning , or dried mixed herbs such as thyme, oregano, parsley
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 x 15oz (398ml) can chickpeas KEEP the aquafaba from the can
- ½ cup (45 grams) rolled or old-fashioned oats , certified gluten-free if necessary
- 1½ cups (105 grams) panko breadcrumbs , (for gluten-free use gluten-free panko)
- oil for spraying/drizzling (optional)
INSTRUCTIONS
- Line a large baking tray with parchment paper and preheat your oven to 425°F (220°C). Skip if using an air fryer.
- To a food processor, add the tofu, onion powder, garlic powder, Better Than Bouillon, ketchup, nutritional yeast, herbs, salt, and pepper. Blend until smooth.
- Drain the chickpeas over a small bowl so you can catch and KEEP the aquafaba/liquid for later. Now add the chickpeas and oats to the food processor. Process or pulse until well combined but not completely smooth. You should be able to see some texture (small pieces of oat and little tiny bits of chickpea).
- Remove the blade and shape the mixture into flatish round nugget shapes. About 2 tablespoons of mixture per nugget. Lay the nuggets out on the lined baking tray as you shape them. If using an air fryer, lay them on a lined dinner plate instead.
- Once shaped, dip each nugget into the aquafaba then the panko crumbs before laying back on the lined baking tray or plate.
- The nuggets can be baked without oil, but will be extra golden, crispy and flavourful if you spray, brush, or drizzle them with oil before baking.
- Bake for 30 to 35 minutes (a little quicker if you're using a dark baking tray) until deeply golden brown and crispy. Flip halfway. Don't rush them. The texture really benefits from a longer cook time.
- Air fry at 400°F (200°C) for 13 to 15 minutes or until golden crispy (you might need to flip halfway depending on the style of your air fryer). They are good when air-fried, but definitely better texture-wise when cooked in an oven.
NOTES
If you accidentally drain the aquafaba away, use dairy-free milk (unsweetened & unflavoured ) for dipping instead.
TO STORE - Store leftover nuggets in a sealed container in the fridge for up to 3 days. Enjoy cold or reheat in your oven or air fryer.
TO FREEZE - Uncooked and cooked nuggets freeze well for up to 3 months. Lay on a lined baking tray to flash freeze, then transfer to a bag or container. Cook from frozen. Uncooked at 425°F (220°C) for 35 to 37 minutes or previously cooked at 400°F (200°C) for 10 to 15 minutes.
NUTRITION
Serving: 1nugget | Calories: 66kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Sodium: 159mg | Potassium: 110mg | Fiber: 2g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 1mg
