Vegan Chickpea Nuggets

Name: Vegan Chickpea Nuggets
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 150 g chickpea flour; 1 tbsp cornstarch; 40 g all-purpose flour; 1 tsp garlic powder; 1 tsp thyme; 1 tsp salt; 120 ml water; 50 g white flour; 90 ml soy milk or water; 1 tsp salt; ½ tsp garlic powder; 100 g breadcrumbs or chickpea flour if you want to make gluten-free nuggets; 2 tbsp sesame seeds; 500 ml vegetable oil

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These vegan chickpea nuggets are a total game-changer—crispy, protein-packed, and so easy to make. With just 10 ingredients and 25 minutes of your time, you're in for a treat. And guess what? If you're ever in a hurry, you can make them ahead or stash them in the freezer for later.

the image shows vegan chickpea nuggets onto a serving dish.

If you're digging these chickpea nuggets, you've gotta give these vegan chickpea cutlets or these vegan wiener schnitzels a shot too. And hey, if you're up for impressing someone with a special dinner, go for this vegan roast beef—it's always a hit!

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⭐ Why I love this recipe
🧾 Ingredients
🥄 Equipment
🥣 How to make
💭 Top tip
❄️ Storage
📔 FAQ
🎥 Video
📖 Recipe
💬 Reviews

⭐ Why I love this recipe

I love these nuggets because they're incredibly tasty, super crispy, and quick and easy to make. Plus, I'm a big salad enthusiast, and these nuggets are the perfect match for a salad since they're protein-packed.

This recipe is a staple in my kitchen because all the kids in my family adore them, even those who aren't fans of chickpeas! Plus, it's one of those recipes you can make ahead of time and store in the fridge or freezer for when you're short on cooking time. So, it's delicious and super convenient too.

🧾 Ingredients

Making these vegan chickpea nuggets is super easy. It only takes 25 minutes and 10 ingredients. Here are the key ingredients I use to make this recipe:

Chickpea flour: It's perfect because it gives the nuggets an excellent texture, is rich in protein, and has a neutral flavor. You can easily find it in stores specializing in Indian cuisine or make it by grinding dry chickpeas into a smooth flour.

Spices: I use garlic powder and thyme to flavor the nuggets. Garlic powder adds a slightly sweet and nutty taste, while thyme has distinctive earthy, and slightly floral taste.

Breadcrumbs: They're essential for breading. I prefer finely ground ones for a uniform coating, but panko works just as well.

Sesame seeds: I mix them with the breadcrumbs for breading; they add a nutty note and make the nuggets even more delicious.

🥄 Equipment

To make these vegan chickpea nuggets, all you need is a large mixing bowl to mix all the ingredients and a frying pan for frying the nuggets. Don't forget to keep some kitchen paper handy to dab off any excess oil after frying the nuggets.

🥣 How to make

Here are step-by-step instructions, accompanied by helpful images for each step, to guide you through the recipe as clearly as possible.

the image shows all the ingredients combined to form the dough to make the vegan nuggets.

Step 1:To make the chickpea nuggets, combine all dry ingredients in a large bowl and mix well. Add water to the bowl and mix with a fork until a dough begins to form. Knead the dough briefly, then set it aside.

the image shows how to form the chickpea nuggets.

Step 2: Dust a clean working surface with flour, roll out the dough to a 1 cm (⅖ inch) thick rectangle, cut the rectangle into 4 cm (1½' inches) wide strips, then cut the strips into 4 cm (1½ inches) squares. Round the corners of the nuggets to give them a shape similar to regular nuggets.

the image shows the vegan chickpea nuggets after being breaded.

Step 3: In a bowl, mix flour, soy milk, salt and garlic powder until smooth. In another bowl, combine breadcrumbs and sesame seeds. Dip each nugget first in the batter, letting the excess drip off. Then coat the nuggets in the breadcrumb mixture and place them on a plate.

the image shows the nuggets getting fried.

Step 4: Heat oil in a frying pan over medium heat. Once hot, add the nuggets and fry until golden. Drain the nuggets briefly on a sheet of kitchen paper, then serve immediately.

👨🏻‍🍳 Expert tip

If your vegan chickpea nuggets are falling apart when you shape them, it means the mix is too wet. Just throw in a bit more chickpea flour and mix it all up again before reshaping them.

Also, they cook very quickly, so always keep a close eye on them. Once they turn golden brown, remove them from the oil and place them on a piece of kitchen paper to absorb any excess oil. This step ensures your nuggets stay crispy and not greasy.

💭 Top tip

These vegan chickpea nuggets are perfect for prepping in advance! I always double the recipe and freeze half, so I have a quick meal ready whenever I'm in a rush.

You can fry them straight from the freezer—just heat vegetable oil to 180 degrees Celsius (360 Fahrenheit) and fry until golden brown. Instant deliciousness!

❄️ Storage

These vegan nuggets are great for making ahead. You can store them in the fridge for 2-3 days. Just keep them in an airtight container, and when you're ready to enjoy, fry them up as usual.

For longer storage, freeze the nuggets for up to 2-3 months. You can fry them straight from the freezer.

📔 FAQ

What are some good dipping sauces or sides to serve with these nuggets?

I recommend serving these nuggets with mayonnaise and ketchup, but they are also delicious with tzatziki, tartar, or curry sauce.

Can these nuggets be used in other dishes, like wraps or salads?

Yes, you can use the nuggets to stuff wraps or serve them with salads.

What should I do if my dough is too sticky or too dry?

if the dough is too dry, just add a dash of water. In case it's too wet, add more chickpea flour.

🎥 Video

📖 Recipe