Traditional recipes

Chickpea Nuggets

Chickpea Nuggets

Updated July 17, 2017

Chickpea Nuggets:

1

can chickpeas, washed and strained

3/4

cup breadcrumbs (panko)

1/4

teaspoon cayenne pepper

1/2

teaspoon ground cumin

Yogurt Sauce:

1

cup Yoplait® plain yogurt (flavorless)

1

garlic clove, finely minced

Hide Images

  • 1

    Place all of the ingredients in a food processor. Pulse until you obtain an even mix. If the mixture is too dry, add 1 more tablespoon of olive oil.

  • 2

    Divide the mixture into 10 equal parts. Form balls using your hands and then lightly press to obtain disk-shaped nuggets.

  • 3

    Heat enough oil over medium heat until it reaches 350° F. Fry the nuggets until they are golden on both sides, which should take 2-3 minutes. Place on a plate with paper towels.

  • 4

    To prepare the yogurt sauce, place all of the ingredients in a small bowl and mix until everything is combined. Serve the nuggets with yogurt sauce.

Expert Tips

  • If you don’t have chickpea flour, you can use all-purpose flour.

No nutrition information available for this recipe

More About This Recipe

  • Chickpeas are my favorite type of beans and I like to prepare them in salads, soups, stews and nuggets.So, if you like chickpeas as much as I do, don’t wait to prepare these chickpea nuggets… You’re going to love them! In addition to being very tasty, they are very easy to prepare.Serve them as a side-dish with any meal or put them in pita bread, with a bit of lettuce, tomato and yogurt sauce for a quick and delicious lunch.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Chickpea Nuggets

This post may contain affiliate links. Please read my disclosure policy.

EASY Vegan Chickpea Nuggets- these chickpea nuggets are SO delicious and a fun meat-free meal that the whole family will love!

Ever since Jemma started eating solid foods, I&rsquove been on the hunt for easy and healthy recipes that she can easily feed herself. I saw something similar to these chickpea nuggets in the frozen section one day and KNEW that I had to make my own version at home. I&rsquom in love with how these turned out!

My goal was to keep these as simple as possible. I debated adding finely diced veggies into the chickpea mixture but decided that I would keep this recipe as basic as I could and maybe later I will create a veggie version (already excited about that!).

When working on the breading of these Chickpea Nuggets, I wanted an option that would keep these vegan. So, instead of dipping the nuggets in an egg wash before rolling them in the panko, I dipped them into the leftover liquid from the chickpea can. I wasn&rsquot sure how well it would work but it turned out great! If you aren&rsquot concerned with making these vegan then you can totally use an egg.

Another quick tip for you: the recipe calls for oat flour. If you don&rsquot have any on hand, you can simple blend some up yourself as opposed to buying a whole bag of it. Simple add about 2/3 cup of rolled oats to your food processor and blend into a nice fine flour. For this particular recipe, it&rsquos okay if there are still a few small chunks of oat left over.


Chickpea Vegetable Nuggets

These chickpea vegetable nuggets are the perfect finger food for little eaters! This vegetarian twist on traditional chicken nuggets is loaded with extra veggies and protein! Easy to make and super delicious, enjoy these vegetable nuggets on their own, instead of meatballs or dunk them in your favorite sauce!

Source: thenaturalnurturer.com

Nuggets are a beloved finger food of childhood. Heck, they are a beloved finger food of adulthood too!

Maybe its because you don’t need a fork to eat them. Or maybe because they are so dunkable in whatever sauce I have on hand. Or it really could be because nuggets have a way being an easy addition to any meal and kiddo instantly get excited to see them on their plate.

And while there is a time and place for the occasional dino-nugget from the freezer section of the grocery store, I honestly prefer to make my own nuggets so that I can fill them with vegetables (like I do) and since they are so easy to make, nuggets make for an easy weeknight dinner.

These chickpea veggie nuggets are a vegetarian twist on my super popular Veggie-Loaded Chicken Bites. These vegetable nuggets are perfect for a lunch box or to make quickly on a crazy busy Tuesday night after soccer practice. Or to just keep on hand in place of those dino-nuggets for a healthier, veggie-loaded dinner option for when life is…..well life and crazy!


Chickpeas have got to be one of the most versatile things out there. They’re a staple in many cuisines, and their texture is so different than any other legume. And, because they’re super filling and high in protein, they’re a mainstay at my house. Sometimes we throw them in soups or make hummus, other times we just put them as they are in salads. But one of my favorite ways to use this classic bean is to make nuggets out of them.

Homemade chickpeas are the best, though they take a little more effort. I use my instant pot and have perfectly cooked beans in 50 minutes with no soaking. But if you must use them, canned chickpeas are totally fine. They will be a little tougher and harder to break up than if you cooked them at home, but that’s ok.

The vital wheat gluten acts as a really great binder and also provides some sinewy texture that mimics traditional meat products. But don’t worry if that grosses you out this doesn’t really tastes like chicken nuggets. It’s more like a kinder, cleaner nugget your kids (and your child within) will love.

We recently picked up the GoWise Air Fryer and I was super curious how my favorite battered variation of nugget would do in it. So I made them 5 ways– air fried with batter, deep fried with batter, deep fried with just the flour part and no buttermilk/vegan egg wash, deep fried with just the chickpea dough, and air fried with just the chickpea dough. Hopefully this picture can help you figure it out. As you can see, I chose to serve these nugs with some Just Ranch, because it’s the bestest.

In truth, the deep fried, traditional nugget was my favorite. It’s difficult to replicate the crunchy, flaky exterior without dunking it in hot oil. But, for those looking to cut oil consumption. air frying these would be a great option.

Just throwing the chickpea/vital wheat gluten dough in the air fryer (top left nugget) was super tasty and quick. Honestly, it’s up to you! If you want to indulge in a more traditional fried nugget, grab a deep fryer or fill a pan with some canola oil. If you do intend on air frying, a light spray of oil is recommended if you choose to use the buttermilk batter.

The basis of this recipe is based on the brilliant work of Isa Chandra Moskowitz and her chickpea cutlets. I make a few modifications to the base but I’m obsessed with all her recipes.


Recipe: Chickpea Nuggets

My kids love finger food, especially finger food with dip! The freezer section at most supermarkets are full of fried finger foods, many of which are designed to attract children in particular. Most of these foods are anything but good for you, however! We’ve all seen the disturbing list of ingredients in a chicken nugget, and the boxes that line the freezer shelves next to the nuggets are not much better. Chickpea nuggets…otherwise known as falafel…are a great alternative to traditional finger foods, and you can make a large batch of them and freeze some for later! The ingredients in this recipe are very simple, without many of the traditional spices that you’d usually find in falafel. This makes them very kid-friendly, ready to dip in a creamy cucumber-yogurt sauce for dinner, pop in a lunch box, or reheat for an after school snack.

Start by soaking some dry, organic chickpeas overnight. Boil them until they are soft, then toss them in your food processor with a little organic extra-virgin olive oil, some free-range eggs, a clove or two of garlic, sea salt and a touch of apple cider vinegar. Process this mixture until you have a thick paste, like this:

And then add a little gluten free flour and some baking powder (I used chickpea flour, but you can use almond, coconut, rice, or wheat flour if you’d like). Mix well, and then form the mixture into bite-sized nuggets.

Fry the nuggets in organic coconut oil (just enough to cover 1/2 of the nuggets), and allow to cool a little before serving. They turn a nice golden-brown, puff up a bit, and are so light and crispy! These go great with cucumber-yogurt dip, which you can make as your nuggets cook. Just blend cucumber, yogurt (I used homemade), garlic, dill and some sea salt together and serve on the side, or make a delicious sandwich using gluten free pita bread or naan and some fresh vegetables. This recipe will make around 25-30 nuggets, depending on the size…so you can freeze some, or double the recipe and freeze a lot! Just put them on a tray and freeze them, then transfer to a freezer bag for fast dinners and snacks.


Chickpea Nuggets with Green Goddess Dipping Sauce

If you still love a good nugget, but don’t want to eat meat, this recipe for Chickpea Nuggets is your answer! They’re delicious, crispy and satisfying. Chickpeas provide extra protein and the Green Goddess Dipping Sauce is make with Greek Yogurt, so it scores points for health by keeping saturated fats low. Best of all? They’re baked, not fried. Dig in!

Pair Recipe with Chickpea Nuggest with Green Goddess Dipping Sauce with:
Baked Chicken Nuggets with BBQ Dipping Sauce

Ingredients

Directions

Heat your oven to 375°F and line a baking sheet with parchment paper.

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

Drain the chickpeas over a bowl or measuring cup, reserving 1/4 cup of the chickpea 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.

Add the chickpea liquid and 1/2 cup of the oat flour to the food processor. Pulse until the mixture forms a ball. Add a little more oat flour at a time to the chickpea mixture if the mixture is loose.

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


Chickpea Nuggets

This post may contain affiliate links. Please read my disclosure policy.

EASY Vegan Chickpea Nuggets- these chickpea nuggets are SO delicious and a fun meat-free meal that the whole family will love!

Ever since Jemma started eating solid foods, I&rsquove been on the hunt for easy and healthy recipes that she can easily feed herself. I saw something similar to these chickpea nuggets in the frozen section one day and KNEW that I had to make my own version at home. I&rsquom in love with how these turned out!

My goal was to keep these as simple as possible. I debated adding finely diced veggies into the chickpea mixture but decided that I would keep this recipe as basic as I could and maybe later I will create a veggie version (already excited about that!).

When working on the breading of these Chickpea Nuggets, I wanted an option that would keep these vegan. So, instead of dipping the nuggets in an egg wash before rolling them in the panko, I dipped them into the leftover liquid from the chickpea can. I wasn&rsquot sure how well it would work but it turned out great! If you aren&rsquot concerned with making these vegan then you can totally use an egg.

Another quick tip for you: the recipe calls for oat flour. If you don&rsquot have any on hand, you can simple blend some up yourself as opposed to buying a whole bag of it. Simple add about 2/3 cup of rolled oats to your food processor and blend into a nice fine flour. For this particular recipe, it&rsquos okay if there are still a few small chunks of oat left over.


Chickpea Vegetable Nuggets

These chickpea vegetable nuggets are the perfect finger food for little eaters! This vegetarian twist on traditional chicken nuggets is loaded with extra veggies and protein! Easy to make and super delicious, enjoy these vegetable nuggets on their own, instead of meatballs or dunk them in your favorite sauce!

Source: thenaturalnurturer.com

Nuggets are a beloved finger food of childhood. Heck, they are a beloved finger food of adulthood too!

Maybe its because you don’t need a fork to eat them. Or maybe because they are so dunkable in whatever sauce I have on hand. Or it really could be because nuggets have a way being an easy addition to any meal and kiddo instantly get excited to see them on their plate.

And while there is a time and place for the occasional dino-nugget from the freezer section of the grocery store, I honestly prefer to make my own nuggets so that I can fill them with vegetables (like I do) and since they are so easy to make, nuggets make for an easy weeknight dinner.

These chickpea veggie nuggets are a vegetarian twist on my super popular Veggie-Loaded Chicken Bites. These vegetable nuggets are perfect for a lunch box or to make quickly on a crazy busy Tuesday night after soccer practice. Or to just keep on hand in place of those dino-nuggets for a healthier, veggie-loaded dinner option for when life is…..well life and crazy!


Chickpeas have got to be one of the most versatile things out there. They’re a staple in many cuisines, and their texture is so different than any other legume. And, because they’re super filling and high in protein, they’re a mainstay at my house. Sometimes we throw them in soups or make hummus, other times we just put them as they are in salads. But one of my favorite ways to use this classic bean is to make nuggets out of them.

Homemade chickpeas are the best, though they take a little more effort. I use my instant pot and have perfectly cooked beans in 50 minutes with no soaking. But if you must use them, canned chickpeas are totally fine. They will be a little tougher and harder to break up than if you cooked them at home, but that’s ok.

The vital wheat gluten acts as a really great binder and also provides some sinewy texture that mimics traditional meat products. But don’t worry if that grosses you out this doesn’t really tastes like chicken nuggets. It’s more like a kinder, cleaner nugget your kids (and your child within) will love.

We recently picked up the GoWise Air Fryer and I was super curious how my favorite battered variation of nugget would do in it. So I made them 5 ways– air fried with batter, deep fried with batter, deep fried with just the flour part and no buttermilk/vegan egg wash, deep fried with just the chickpea dough, and air fried with just the chickpea dough. Hopefully this picture can help you figure it out. As you can see, I chose to serve these nugs with some Just Ranch, because it’s the bestest.

In truth, the deep fried, traditional nugget was my favorite. It’s difficult to replicate the crunchy, flaky exterior without dunking it in hot oil. But, for those looking to cut oil consumption. air frying these would be a great option.

Just throwing the chickpea/vital wheat gluten dough in the air fryer (top left nugget) was super tasty and quick. Honestly, it’s up to you! If you want to indulge in a more traditional fried nugget, grab a deep fryer or fill a pan with some canola oil. If you do intend on air frying, a light spray of oil is recommended if you choose to use the buttermilk batter.

The basis of this recipe is based on the brilliant work of Isa Chandra Moskowitz and her chickpea cutlets. I make a few modifications to the base but I’m obsessed with all her recipes.


Recipe: Chickpea Nuggets

My kids love finger food, especially finger food with dip! The freezer section at most supermarkets are full of fried finger foods, many of which are designed to attract children in particular. Most of these foods are anything but good for you, however! We’ve all seen the disturbing list of ingredients in a chicken nugget, and the boxes that line the freezer shelves next to the nuggets are not much better. Chickpea nuggets…otherwise known as falafel…are a great alternative to traditional finger foods, and you can make a large batch of them and freeze some for later! The ingredients in this recipe are very simple, without many of the traditional spices that you’d usually find in falafel. This makes them very kid-friendly, ready to dip in a creamy cucumber-yogurt sauce for dinner, pop in a lunch box, or reheat for an after school snack.

Start by soaking some dry, organic chickpeas overnight. Boil them until they are soft, then toss them in your food processor with a little organic extra-virgin olive oil, some free-range eggs, a clove or two of garlic, sea salt and a touch of apple cider vinegar. Process this mixture until you have a thick paste, like this:

And then add a little gluten free flour and some baking powder (I used chickpea flour, but you can use almond, coconut, rice, or wheat flour if you’d like). Mix well, and then form the mixture into bite-sized nuggets.

Fry the nuggets in organic coconut oil (just enough to cover 1/2 of the nuggets), and allow to cool a little before serving. They turn a nice golden-brown, puff up a bit, and are so light and crispy! These go great with cucumber-yogurt dip, which you can make as your nuggets cook. Just blend cucumber, yogurt (I used homemade), garlic, dill and some sea salt together and serve on the side, or make a delicious sandwich using gluten free pita bread or naan and some fresh vegetables. This recipe will make around 25-30 nuggets, depending on the size…so you can freeze some, or double the recipe and freeze a lot! Just put them on a tray and freeze them, then transfer to a freezer bag for fast dinners and snacks.


Chickpea Nuggets with Green Goddess Dipping Sauce

If you still love a good nugget, but don’t want to eat meat, this recipe for Chickpea Nuggets is your answer! They’re delicious, crispy and satisfying. Chickpeas provide extra protein and the Green Goddess Dipping Sauce is make with Greek Yogurt, so it scores points for health by keeping saturated fats low. Best of all? They’re baked, not fried. Dig in!

Pair Recipe with Chickpea Nuggest with Green Goddess Dipping Sauce with:
Baked Chicken Nuggets with BBQ Dipping Sauce

Ingredients

Directions

Heat your oven to 375°F and line a baking sheet with parchment paper.

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

Drain the chickpeas over a bowl or measuring cup, reserving 1/4 cup of the chickpea 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.

Add the chickpea liquid and 1/2 cup of the oat flour to the food processor. Pulse until the mixture forms a ball. Add a little more oat flour at a time to the chickpea mixture if the mixture is loose.

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