Crispy Vegan Chickpea “Chicken” Nuggets
Ingredients
- 1 15 oz can of chickpeas drained and rinsed
- 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
Preparation
Drain chickpeas with a bowl under it to save the chickpea liquid or
Add chickpeas into the food processor with spices
Pulse the chickpeas 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 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!