Here’s a delicious, easy-to-make vegan protein that is soy free! If you love chickpeas and falafel, you’ll love these tasty baked chickpea nuggets! They are perfect with salads, or in wraps, or even on their own.
These chickpea nuggets are great source of protein. There is 15 grams of protein in just four of these nuggets! They are also loaded with calcium, iron, folate, manganese, zinc and fiber. Four nuggets contain 12.5 grams of dietary fiber!
You can play around with the spices by adding cayenne or chili pepper for a spicy southwestern take on this recipe. You can also roll the uncooked nugget in bread crumbs (I didn’t). This recipe is very versatile, and half the fun is trying new things.
I chose to cook my own chickpeas, but you can use canned if you don’t have time to boil your own. You can also make a large batch and freeze some for later use.
I made a really easy dipping sauce with avocado, but you can make any dipping sauce you would like. I mashed 1/4 avocado, 1 teaspoon lime juice, 1 tablespoon water and a dash of sea salt. Be sure to check out my chickpea nugget wrap recipe.
This recipe makes 8 nuggets, which is about two servings.
- 1/2 cup dried chickpeas (2 cups cooked chickpeas)
- 1 clove of garlic, minced
- 1/2 teaspoon cumin
- dash of sea salt
- 1/2 teaspoon basil
- 1/2 teaspoon marjoram
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 cup crushed organic, all-natural corn flakes (any brand is fine).
Soak the chickpeas overnight. (To fast soak, boil chickpeas in water for 20 minutes (Use one part beans to three parts water). Cover and let sit for 2 hours.
Once the chickpeas are soaked and ready to cook, add them to a large sauce pan with five cups water. Cook over high heat until the water boils, then lower the heat and simmer for about 1 and 1/2 hours. Keep the pan covered.
When chickpeas are fully cooked, drain the water and add them to food processor or high-speed blender, along with the rest of the ingredients. Process using the “S” blade if using a food processor.
You want the chickpea nuggets to have a thick consistency so you can form them into nuggets. The mixture should not be so thick that it is dry and crumbly, however. If the mixture is seems too mushy, add more crushed corn flakes until you get a semi-dry “batter” that will form into a patty and hold its shape.
Roll mixture into little balls and then flatten into nuggets. Nuggets should be about 1/2 an inch thick. Optional: For a breaded coating, lightly roll each ball in additional corn flake crumbs.
Preheat oven to 400 degrees (Fahrenheit). Lightly grease a cooking sheet with coconut oil and place nuggets on the sheet. Bake for 20 minutes, flipping them half way through.
Remove from oven and enjoy!
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Tracy Russell is the creator of RESET 28: A 28-Day Program For Energy, Weight Loss & A Healthy Glow, and founder of Incredible Smoothies. She has been helping people take control of their health and well being with green smoothies, a whole foods diet, and fitness since 2009.