Description
Description Crispy, golden nuggets made from chickpeas and vegetables, perfect for snacks, lunches, or light dinners.
Ingredients
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1/2 cup grated carrot
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely chopped onion
- 2 tablespoons chopped parsley or cilantro
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 1/2 cup breadcrumbs (plus more for coating)
- 2 tablespoons all-purpose flour (or chickpea flour for gluten-free)
- 2 – 3 tablespoons water or vegetable broth (as needed)
- Oil for frying or baking spray
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Instructions
- Drain and rinse canned chickpeas thoroughly to remove the canning liquid and pat them dry.
- In a food processor, pulse the chickpeas until coarsely mashed, then transfer to a mixing bowl.
- Add grated carrot, diced red bell pepper, chopped onion, parsley/cilantro, and minced garlic. Stir well.
- Sprinkle in paprika and ground cumin, season with salt and black pepper, and mix.
- Mix in breadcrumbs and flour, then add water or vegetable broth one tablespoon at a time until the mixture holds together.
- Scoop out portions and shape into nuggets, then roll in extra breadcrumbs to coat.
- For frying, heat oil in a skillet and cook nuggets for 2–3 minutes per side until golden brown.
- For baking, preheat oven to 400°F (200°C), arrange nuggets on a baking sheet, spray with oil, and bake for 20–25 minutes, flipping halfway through.
- Serve warm with your favorite dipping sauces.
Notes
- Notes
- For extra crunch, fry instead of bake, and adjust moisture levels according to vegetable use.