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!
