OIL-FREE VEGAN CHICKPEA NUGGETS
These Vegan Chickpea Nuggets are deliciously crisp outside,tender inside, and oil-free, making them a healthy and guilt-free snack!
Ingredients
Nuggets
- 2 cans chickpeas 15.5 oz., or 439 g cans chickpeas (save the aquafaba for later)
- ½ cup oat flour use gluten-free certified rolled oats (process the oats to get the flour) or chickpea flour if needed
- 1 tsp baking powder
- ½ tsp paprika adjust to taste
- ½ tsp garlic powder adjust to taste
- ½ tsp onion powder adjust to taste
- 1/2 tsp black pepper adjust to taste
- 1 tsp salt adjust to taste
Crumb topping
- 4 oz breadcrumbs (whole wheat or gluten-free breadcrumbs if needed)
- 2 tbsp nutritional yeast (for extra flavor and nutrition)
- ½ tsp garlic salt
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or silicone baking mat.
- Drain and rinse the chickpeas thoroughly, saving the liquid from the can, known as aquafaba.
- In a food processor, add the chickpeas and pulse until finely chopped and crumbly. It's important to avoid overblending as it can result in losing the desired texture of the preparation.
- Combine the processed chickpeas, oat flour (or chickpea flour), baking powder, paprika, garlic powder, onion powder, salt, and pepper in a bowl. Add 4 to 6 tablespoons of the reserved aquafaba. Then, mix the ingredients until you reach a consistency that allows you to shape the nuggets easily.
- Prepare a small bowl with the rest of the aquafaba.
- Place the crumb topping ingredients in a separate bowl and mix them up.
- Now, it's time to shape your chickpea nuggets. Scoop up a spoonful of the chickpea batter and shape it into nugget-sized pieces using your hands. Dip each nugget into the aquafaba and roll each in the crumb mixture, ensuring they're evenly coated*. Place the coated nuggets on the prepared baking sheet.
- Repeat this process until all the chickpea mixture is used and you have a tray full of chickpea nuggets.
- Bake in the preheated oven for 25-30 minutes, turning the nuggets over halfway through baking to ensure they cook evenly. They should become slightly golden brown and crispy on the outside.
- Once the chickpea nuggets are cooked to your liking, remove them from the oven and let them cool for a few minutes before serving.
- Serve your oil-free vegan chickpea nuggets with your favorite dipping sauces, such as ketchup, barbecue sauce, or a vegan ranch dressing. Enjoy!
Notes
- * To coat your nuggets, dip each in aquafaba, shake off excess moisture, and cover it thinly in crumb topping. Use one hand for dipping and the other for coating, and avoid pressing too hard. Keep the crumb coating dry for best results.
- You can replace the crumb topping for the one you have, like, or need, like GF options.
- If you have any leftover nuggets, you can store them in an airtight container inside the refrigerator for 3 days. Alternatively, you can freeze them for up to 3 months. For best results, reheat the nuggets in an oven or air fryer at 350°F until they are warmed throughout.
- For a more golden crumb topping without using oil, you can follow this tip. Preheat your oven and place the breadcrumbs on a rimmed baking sheet. Bake them until they are toasted and turn light golden brown in color, which usually takes around 5 minutes. Then, transfer them to a bowl and let them cool before using them in your recipes.
- You can also cook the nuggets in the air fryer. Place the nuggets in a single layer in the air fryer basket. Depending on the size of your air fryer, you may need to do this in batches. Cook the nuggets for about 12-15 minutes, turning them over halfway through the cooking time to ensure they cook evenly. This method is excellent for obtaining a more golden exterior (without oil) than the oven.
- The number of nuggets you can obtain will depend on the size you are making each piece.