Crispy Chickpea Nuggets

100% plant-based chickpea chicken nuggets that are oil-free optional, gluten-free optional and vegan. Delicious, easy and fun to make. Recipe is from Healthy Girl Kitchen and makes 10-12 nuggets.

Ingredients

• 1 15 oz can of chickpeas, drained and rinsed

• 1/3 block extra firm tofu

• 1/2 cup oat flour

• Aquafaba, save the chickpea liquid from the can

• 1 tsp garlic powder

• 1 tsp onion powder

• 3/4 tsp salt

• sprinkle of smoked paprika

• 1 cup breadcrumbs of choice if you are gluten-free, use GF breadcrumbs

Instructions

1. Drain chickpeas with a bowl under it to save the chickpea liquid or "aquafaba". Add chickpeas into the food processor with spices.

2. Pulse the chickpeas, tofu, and spices together then add in the oat flour and 2 tbsp of chickpea liquid. Pulse until combined. Do not over blend - it should have texture.

3. Make a prep station with a bowl of the breadcrumbs, a bowl with the remaining chickpea liquid and then a plate.

4. Form the mixture into nugget shapes, dipping each one in the chickpea liquid first then the breadcrumbs. Place them all on the plate. You should get about 10-12 nuggets.

5. Air-fryer method: bake for 15-20 minutes at 400 degrees flipping halfway through or until completely golden brown (this is what I did).
   Oven method: Bake on a baking sheet with parchment paper for about 30 minutes at 450 flipping halfway through or until golden brown.

6. Serve fresh with ketchup or BBQ sauce and enjoy!

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