Chickpea Nuggets

Posted on by Julia Blair Kirschner

This is my second time making these chickpea nuggets and oh my gosh I love how these turned out. I decided to add in some cauliflower and onion to these, and that really made them so good.

I’m totally making these again and again and again!

Chickpea nugget filling recipe:

1 can chickpeas

1 cup cauliflower rice

1/3 cup diced onion

2 tsp lemon juice

1 tsp onion powder

1 tsp garlic powder

1 tsp poultry seasoning

1 tbsp tahini

Sea salt / pepper to taste

1/4 cup gluten free oat flour

1 chia seed egg ( 1 tbsp chia seeds, 3 tbsp water)

Almond meal bread crumb recipe:

1/3 cup almond flour

1/2 tbsp gluten free oat flour

1/4 tsp tumeric

1 tsp onion powder

1 tsp garlic powder

Few punches of sea salt

Dash of black pepper

Few dashes of Italian seasoning

Directions:

Preheat oven to 375 degrees.

First I grated the cauliflower into rice. I added it to a steam tray in a pot and steamed it for 10 minutes.

As the cauliflower was steaming I sautéed the onion in a pan.

Once the cauliflower and onion are ready I added those to my vitamix, you could use your food processor as well. Then added in all the seasonings, tahini, lemon juice. I blended it to combine.

I added that batter to a mixing bowl and stirred in the gluten free oat flour and chia seed egg.

I then shaped the batter into nuggets and dipped and coated with the almond flour crumbs.

I added a sheet of parchment paper to a baking sheet and placed the chickpea nuggets on the sheet.

Baked for 22 minutes then I flipped them and baked for 12 more minutes.

Enjoy!