Baked Chickpea Nuggets: Crispy, Easy, Kids-Approved!
These chickpea nuggets are crispy, flavorful, and easy to make. They’re a great option for a kid-friendly snack or a plant-based appetizer.
Disclosure: This post may contain affiliate links. This means I get a small commission if you decide to make a purchase through my links at no extra cost to you.
These chickpea nuggets are a delicious alternative to chicken nuggets. Baked to golden perfection, they boast a crispy exterior and a tender, flavorful center. These nuggets are sure to please even the pickiest eaters.
This easy-to-follow recipe yields golden, crispy bites that are perfect for snacking or as a crowd-pleasing appetizer. With minimal ingredients and simple preparation, these nuggets will surely become a staple in your recipe collection.
Ingredients
Chickpeas: Use canned for convenience or cook dried chickpeas from scratch. Rinse the canned chickpeas well before using.
Breadcrumbs: I am using this for added body and texture. Use fine breadcrumbs for a smoother consistency or panko crumbs for a crunchier consistency. You can substitute with rolled oats, quinoa flakes, or a combination for a nuttier taste.
Herbs (Cilantro, Mint): Fresh cilantro and mint add a pop of freshness. Chop them finely just before using them to keep their flavors intact. You can replace them with parsley, basil, or oregano for a different flavor.
Spices (Ground Cumin, Ground Coriander, Paprika): Ground cumin and coriander add warmth and depth, while paprika gives a subtle smoky flavor. Adjust the amount of spices to suit your taste preferences.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a food processor, combine together chickpeas, breadcrumbs, onion, garlic parsley, ground cumin, ground coriander, salt, and pepper.
Step 2: Pulse until the mixture is well combined. If the mixture is too dry, add one tablespoon of water and pulse again.
Step 3: Shape the mixture into small, nugget-sized pieces. Wet your hands to make sure the mixture does not stick. Place the nuggets on the baking sheet and brush with olive oil.
Step 4: Bake in preheated oven at 400 F for 20-25 minutes or until they are golden brown. Flip them once midway.
Expert Tips
- Pulse, Don’t Blend: Pulse the chickpea mixture in a food processor until combined but still has some texture. Over-processing creates a mushy consistency.
- Don’t Crowd: Avoid overcrowding the baking sheet. Space them evenly to ensure even baking.
- Midway Flip: Flip the nuggets halfway through baking for even browning and crisping on all sides.
- Chill the mixture: If the mixture is not holding shape, chill it for a few minutes in the refrigerator and try to shape it again. This will prevent them from falling apart.
Serving Suggestions
Dipping Sauces: Pair these crispy chickpea nuggets with various dipping sauces. Classic choices like barbecue sauce, creamy ranch, or sriracha mayo complement the savory taste of the nuggets perfectly. The kids will love it with ketchup!
Sandwiches or Wraps: Use these nuggets in sandwiches or wraps. Layer them with crisp lettuce, juicy tomato slices, creamy avocado, and your favorite condiments for a satisfying handheld meal.
Grain Bowls: Build grain bowls with chickpea nuggets as the protein component. You can replace the chickpeas in this eggplant and chickpea Buddha bowl with chickpea nuggets.
Storage Tips
Store leftover chickpea nuggets refrigerated in an airtight container for up to 4-5 days. Reheat them in a preheated oven or air fryer at 350 F for 10-15 minutes or until heated through and crispy. Avoid microwaving, as it can result in a loss of crispiness.
These nuggets also freeze well for up to two months. Freeze the nuggets in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. To reheat frozen nuggets, bake them in a preheated oven or air fryer at 375 F for 20-25 minutes or until heated through and crispy.
Recipe FAQs
Yes, you can use gluten-free breadcrumbs or crushed gluten-free crackers to make the recipe gluten-free.
Yes, you can freeze the uncooked mixture for future use. Shape the mixture into nuggets, place them on a baking sheet lined with parchment paper, and freeze until solid. Once frozen, transfer the nuggets to a freezer-safe bag or container. When ready to cook, bake them directly from frozen, adding a few extra minutes to the baking time.
If the mixture seems too dry, add a tablespoon of water or vegetable broth at a time until it reaches a moist but moldable consistency. Be careful not to add too much liquid, which can make the mixture too wet.
Chilling the mixture in the refrigerator for a few minutes before shaping helps bind the ingredients together and prevents the nuggets from falling apart during baking. Additionally, handle them gently when shaping.
Yes, you can prepare the mixture and shape the nuggets beforehand, then refrigerate them on a baking sheet until ready to bake. This makes for a convenient option for busy weeknights or entertaining guests.
Yes, you can bake these nuggets in an air fryer. Preheat the air fryer to 375 F, then cook the nuggets in a single layer for about 10-12 minutes, flipping halfway through, until golden and crispy.
Yes, you can pan-fry the nuggets in a bit of oil over medium heat until golden brown on both sides. Keep an eye on them to prevent burning.
More Chickpea Recipes
- Enjoy a lighter option with this refreshing Chickpea Salad Sandwich. Made with crisp vegetables, creamy chickpeas, and a zesty dressing, it’s a perfect choice for a quick meal on the go.
- Dive into the aromatic flavors of our Marry Me Chickpeas. Infused with a blend of exotic spices and herbs, this creamy dish will transport your taste buds to a culinary adventure.
- Savor the wholesome flavors of this Roasted Eggplant and Chickpea Buddha Bowl. Tossed with fragrant herbs and a tangy yogurt dressing, it’s a nourishing bowl of goodness that will satisfy and energize you.
- Crave something creamy? Try this Chickpea Deviled Eggs. Bursting with savory spices and creamy filling, they’re a delightful twist on a classic appetizer that’s sure to please any palate.
- These Chocolate Dirt Pudding Cups are the vegan dessert you’ve been waiting for. This no-bake recipe is perfect for busy schedules and uses hidden chickpeas for an extra protein punch. It’s a fun activity for kids and a delicious treat everyone will enjoy.
If you tried this Chickpea Nuggets Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Food processor
- Baking sheet
Ingredients
- 1½ cups cooked chickpeas
- ½ cup breadcrumbs
- ¼ cup onion chopped
- 2 cloves garlic minced
- ¼ cup cilantro chopped
- ¼ cup mint chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper.
- In a food processor, combine together chickpeas, breadcrumbs, onion, garlic parsley, ground cumin, ground coriander, salt, and pepper. Pulse until the mixture is well combined. If the mixture is too dry, add one tablespoon of water and pulse again.
- Shape the mixture into small, nugget-sized pieces. Wet your hands to make sure the mixture does not stick.
- Place the nuggets on the baking sheet and brush with olive oil. Bake in preheated oven at 400 F for 20-25 minutes or until they are golden brown. Flip them once midway.
- Take them out of the oven and cool slightly before serving.
Notes
- Pulse, Don’t Blend: Pulse the chickpea mixture in a food processor until combined but still has some texture. Over-processing creates a mushy consistency.
- Don’t Crowd the Pan: Avoid overcrowding the baking sheet. Space them evenly to ensure even baking.
- Midway Flip: Flip the nuggets halfway through baking for even browning and crisping on all sides.
- Chill the mixture: If it is not holding shape, chill it in the refrigerator for a few minutes and try to shape it again. This will prevent them from falling apart.
