Having gone vegan now for over 9 months for health reasons I’ll be the first to admit I really miss meat, and like you know kid food haha. Chicken nuggets were one of my staple foods growing up and my fondness for them never left. So went about to find a recipe that could satisfy my craving. I ran across a 100% chickpea nugget recipe but found the texture and flavor was just a little too bean based so I threw in a steamed sweet potato and voila a yummy nugget planet based and kid friendly!
Vegan Chickpea Nuggets Recipe
Table of Contents
Makes: 12 individual pizzas
Prep Time: 20-90 minutes
Cook Time: 40 minutes
Chickpea Nugget Ingredients
1c Chickpea Crumbs (You can find this on amazon here) or see notes for homemade
3 tbps cassava flour
1 tbps tapioca flour
2 tbps almond flour
3 tbps each of garlic onion and salt
1c chickpea cooked or from a can with liquid drained
1 medium sweet potato peeled and diced
Preheat oven to 375F. Place parchment paper on two pans or light spray with olive or coconut oil spray.
Steam sweet potatoe for 20minutes or until soft.
Meanwhile in a small bowl mix chickpea crumbs with 1.5tbps of each garlic onion and salt. Set aside.
In a small bowl place 1/4c water. Set aside.
In a medium sized bowl using a potato masher mash sweet potatoe with cooked chickpeas. Mix in 1.5tbps of each garlic onion and salt.
Using a tablespoon scoop out the sweet potato chickpea mixture. Form into a nugget shape. Gently dunk nugget in water then roll in chickpea crumb mixture. Place on prepared pans. Arrange so each nugget is an inch a apart from each other. Repeat until all of dough is used forming multiple nuggets.
Bake for 15 minutes.
Flip nuggets and bake for 20-25minutes until nuggets are firm and don’t collapse with a light squeeze.
Let cool for 5minutes.
Serve with raw honey, mustard or your favorite ketchup. Enjoy!!
To homemake your own chickpea grab a can of chickpea or follow package instructions to cook dried chickpeas. Dry chickpeas with a paper towel or towel. Preheat oven to 400F line a pan with parchment paper, place dried chickpeas on pan. Roast for 15 minutes, toss chickpea roast for another 20 minutes or until start to get crunchy in through the middle. Let cool. Using a rolling pin crush chickpeas into crumbs. Store leftovers in freezer for separate use.
These nuggets freeze well after cooking and can be reheated at 375F for 5-10 minutes. I usually double the recipe and save some to pull out throughout the week.
Enjoy friends! If you make this I’d love to hear from you! Shoot me an email or tag me on Instagram @searchingphoto or use my hashtag #searchingphotobakes
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