Servings: 10 to 12 nuggets
Equipment
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
- 1 teaspoon dried oregano
- 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, oregano, 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.
Nutrition
Calories: 72kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 110mg | Potassium: 71mg | Fiber: 2g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg
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