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
Drain chickpeas with a bowl underneath to save the chickpea liquid or aquafaba. Add chickpeas into the food processor with spices.
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.
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.
For air-fryer method, cook for 15-20 minutes flipping halfway through or until completely golden brown.
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.
Serve fresh with ketchup or BBQ sauce and enjoy.