I didn’t really plan to fall off the earth after Vegan MoFo. But between a nasty cold and a problem that keeps causing my arm to go numb whenever I type for more than a few minutes, I haven’t really been up for blogging. Bad timing, since I’m in Halloween crunch mode with costumes to be made and a party to plan. Not time to lose a week!
This is definitely a busy time of year. But I’m not letting myself be discouraged. Even though I couldn’t type, I was still able to do some cooking and some crafting. Now that my arm is a little better and I’m not so tired that I can’t see straight, I’m excited to share some of my results with you.
These chickpea nuggets were actually inspired by an article about how fast-food nuggets are made. I figured, if they mostly ground up chicken and breaded it, why couldn’t I do the same thing with a vegetarian protein? Chickpeas seemed to be the best choice, as they have a neutral taste and a nice pasty consistency when mashed.
These nuggets have a crunchy outside but the inside is very soft, not really like a chicken nugget at all. I suppose if you wanted a more chewy middle you could roast the chickpea balls before you breaded them.
These were absolutely delicious soaked in my strawberry hot sauce, accompanied by Dogfish Head’s Tweason’ale, a gluten free strawberry-buckwheat honey beer. That beer is so amazing. It almost makes up for having to give up my favorite craft beers when I went gluten free.
They are pretty simple to make but the breading gets a little messy. The key to getting a good coating of breading is to bread it once, then let it sit for a minute, then repeat the breading process. Gives a nice crunchy crust.
- 1 can chickpeas
- ½ tsp seasoning salt
- 1 tbsp nutritional yeast
- 2 tbsp flax meal
- 4½ tsp Ener-G egg replacer
- 6 tbsp water
- Gluten free panko breadcrumbs
- Pre-heat the oven to 400 degrees. Line a baking sheet with a silicone mat or parchment paper.
- Mash chickpeas thoroughly with a fork or potato masher. You want them to be almost a paste.
- Mix seasoning salt, nutritional yeast, and flax meal into the chickpeas.
- Form the chickpea mixture into balls, using about a tablespoon for each one.
- Whisk together the egg replacer and water until smooth and bubbly.
- Dredge the chickpea balls through the egg replacer mix and then the breadcrumbs. Place them on the prepared baking sheet. Flatten slightly.
- After a minute, repeat the process of dredging the nuggets through the egg replacer and then breadcrumbs and replace on baking sheet.
- Bake nuggets in oven for about 20 minutes or until browned, flipping halfway through.