Vegan Chickpea Nuggets

Vegan Chickpea Nuggets

These nuggets are packed with protein and are very filling! You can dip these in any of your favorite sauces (sweet and sour is my favorite- pictured here) or wrap them in a pita like you would a falafel and enjoy!

Vegan Chickpea Nuggets

Author Vegan Bajan


  • 1/2 cup panko
  • 1/2 cup rolled oats
  • 1 15-ounce can garbanzo beans (do not drain)
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder


  1. Preheat to 375°F.

  2. Place the panko on foil and bake until toasted and golden-brown, about 5 minutes. Transfer to a bowl and set aside to cool while preparing the nuggets. 

  3. Place the oats in a food processor process into flour. Transfer to a large bowl and reserve the food processor.

  4. Drain the chickpeas over a bowl or measuring cup, then save the chickpeas and 1/4 cup of the liquid. Place the chickpeas into the food processor add the salt, garlic and onion powder and pulse until crumbly. Keep mixture in the food processor.

  5. Whisk 1/4 cup of the chickpea liquid in a small mixing bowl until foamy. Add the foamy chickpea liquid and 1/2 cup of the oat flour to the food processor. Pulse until the mixture forms closer together

  6. Divide the chickpea mixture into 12 equal portions and shape each one into a nugget. Coat each nugget completely in the toasted panko and place on the parchment-lined baking sheet.

  7. Bake until crispy for about 15 to 20 minutes. Serve warm with your favorite dipping sauce. I love it with sweet and sour sauce.

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