Crispy Vegan Chickpea Chicken Nuggets

Ingredients

  • 1 15 oz can of chickpeas, drained and rinsed
  • 1/2 cup oat flour
  • Aquafaba (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 (use gluten-free if needed)

Preparation

  1. Drain chickpeas with a bowl underneath to save the chickpea liquid or aquafaba. Add chickpeas into the food processor with spices.

  2. Pulse the chickpeas and spices together, then add in the oat flour and 2 tablespoons of chickpea liquid. Pulse until combined, but do not over-blend; it should have texture.

  3. Make a prep station with a bowl of the breadcrumbs, a bowl with the remaining chickpea liquid, and then a plate.

  4. 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.

  5. For air-fryer method, cook for 15-20 minutes flipping halfway through or until completely golden brown.

  6. For oven method, bake on a baking sheet with parchment paper for about 30 minutes at 450 degrees Fahrenheit flipping halfway through or until golden brown.

  7. Serve fresh with ketchup or BBQ sauce and enjoy.

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