03 May 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
- 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
Preheat to 375°F.
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.
Place the oats in a food processor process into flour. Transfer to a large bowl and reserve the food processor.
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.
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
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.
Bake until crispy for about 15 to 20 minutes. Serve warm with your favorite dipping sauce. I love it with sweet and sour sauce.