I love dipping foods. Whether it’s apples in SoyNut Butter or carrots in hummus I’m a dipper. One of my tips to get kids to eat healthier is to provide a dip.
These Chickpea Nuggets are so good you won’t even need a dip but I’m partial to my Barbecue Sauce.
You may be thinking, Holly, we are plant-based or we have food allergies, we aren’t going near mystery nuggets. Let me stop you right there and share that these nuggets are healthy, allergy-friendly and my family LOVED them. I should probably also mention that they were easy.
I have to give the credit to the Southern Homestyle Corn Crumbs for making this recipe work. They are just like regular corn crumbs but gluten-free. They provide the much needed crunch these Chickpea Nuggets need.
They are also manufactured in a facility free of wheat/gluten, peanuts, tree nuts, sesame, dairy, egg, sunflower, fish or shellfish.
I’ve created other nuggets but couldn’t win the whole family over until I used the Corn Crumbs.
- 1 15.5 oz. can chickpeas, drained
- ½ tsp salt
- ½ tsp garlic powder
- 1 tsp granulated onion
- 1 Tbsp nutritional yeast
- 1 Tbsp corn crumbs
- ⅓ cup corn crumbs for coating
- Preheat oven to 350 degrees.
- Pour the drained chickpeas into a food processor and process for a few seconds.
- Then add all of the other ingredients except the last ⅓ cup corn crumbs for coating. Process a few more seconds. Everything will be well mixed and chunky texture.
- Scoop up teaspoon sized globs and roll them into balls then smash them into nugget shape.
- Pour corn crumbs into a bowl and coat each nugget with the corn crumbs.
- Cover a cookie sheet with parchment paper. Lay each nugget on the parchment but don't let them touch.
- Bake for 20 minutes, then flip and bake for 10 more.
- Allow nuggets to cool before eating.
This recipe makes about 20 nuggets. The four of us ate them in one sitting. Imagine a meal where everyone from the kids to the husband is happy eating the same thing.
UPDATE: I’ve had a few people who made these and they were crumbly. I’m adding the following photos to help you see what I do step by step. Hopefully it will help you come up with perfect nuggets. These photos aren’t the best but I hope they will help.
Drain your chickpeas well then pour them in a food processor.
Process them for a few seconds. They will still be very chunky. Add the spices and 1 Tbsp of corn crumbs. You will reserve the final 1/3 cup of corn crumbs for the coating.
Process the chickpeas a few more seconds. This should eliminate most of the chickpea chunks. The texture will be similar to a baked potato you mash up with your fork.
Scoop out the chickpea mixture with a spoon and roll it into a ball or oval with our hands. These should stick together well. Then you will roll them in the corn crumbs.
Lay them out on a cookie sheet and bake according to the times above.
This post was sponsored by Southern Homestyle Corn Crumbs.