Chickpea Nuggets

Posted by on Oct 15, 2013 in Cooking | Comments Off on Chickpea Nuggets

Chickpea Nuggets

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.

Chickpea Nuggets
Recipe type: Vegan
Cuisine: American
  • 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
  1. Pre-heat the oven to 400 degrees. Line a baking sheet with a silicone mat or parchment paper.
  2. Mash chickpeas thoroughly with a fork or potato masher. You want them to be almost a paste.
  3. Mix seasoning salt, nutritional yeast, and flax meal into the chickpeas.
  4. Form the chickpea mixture into balls, using about a tablespoon for each one.
  5. Whisk together the egg replacer and water until smooth and bubbly.
  6. Dredge the chickpea balls through the egg replacer mix and then the breadcrumbs. Place them on the prepared baking sheet. Flatten slightly.
  7. After a minute, repeat the process of dredging the nuggets through the egg replacer and then breadcrumbs and replace on baking sheet.
  8. Bake nuggets in oven for about 20 minutes or until browned, flipping halfway through.
If you are not vegan, feel free to use eggs for the breading process.