Description
These crispy Chickpea Vegetable Nuggets are the ultimate plant-based comfort food—protein-packed, kid-friendly, and bursting with flavor! Made with chickpeas and vibrant veggies, they’re baked or air-fried to golden perfection. Perfect as a snack, appetizer, or main, and easy to freeze for quick meals. Ideal for anyone seeking healthy vegan nuggets with a delicious twist.
Ingredients
- 1½ cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 medium carrot, grated
- 1 cup chopped spinach
- ½ small onion, finely chopped
- 2 garlic cloves, minced
- ½ cup breadcrumbs or oat flour
- 2 tablespoons cornstarch or flour (for binding)
- 1 tablespoon olive oil (optional, for brushing)
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro or parsley (optional)
Instructions
- Preheat oven to 400°F (200°C) or preheat your air fryer.
- In a large bowl, mash the chickpeas until mostly broken down with some texture.
- Add grated carrots, spinach, onion, garlic, spices, and herbs. Mix well.
- Stir in breadcrumbs and cornstarch. If the mixture feels too wet, add a little more flour or breadcrumbs.
- Form into nugget shapes using your hands.
- Place on a parchment-lined baking sheet or in an air fryer basket. Lightly brush or spray with olive oil.
- For oven: Bake 20–25 minutes, flipping halfway, until golden and crispy.
For air fryer: Cook for 15 minutes, shaking once halfway through. - Serve warm with your favorite dip.
Notes
- Add grated zucchini or sweet corn for variation.
- For extra spice, add green chili or chili powder.
- Use gluten-free breadcrumbs and oat flour for a gluten-free version.
- Freeze cooked nuggets for up to 2 months—reheat in oven or air fryer.
- Can be shallow-fried in a pan for extra crispiness.
