Chickpea Nuggets
February 22, 2018
Chickpeas have got to be one of the most versatile things out there. They’re a staple in many cuisines, and their texture is so different than any other legume. And, because they’re super filling and high in protein, they’re a mainstay at my house. Sometimes we throw them in soups or make hummus, other times we just put them as they are in salads. But one of my favorite ways to use this classic bean is to make nuggets out of them. Here’s a take on chickpea Nuggets!
Homemade chickpeas are the best, though they take a little more effort. I use my instant pot and have perfectly cooked beans in 50 minutes with no soaking. But if you must use them, canned chickpeas are totally fine. They will be a little tougher and harder to break up than if you cooked them at home.
The vital wheat gluten acts as a really great binder and also provides some sinewy texture that mimics traditional meat products. But don’t worry if that grosses you out; this doesn’t really taste like chicken nuggets. It’s more like a cleaner nugget your kids (and your child within) will love.
We recently picked up the GoWise Air Fryer and I was super curious how my favorite battered variation of nugget would do in it. So I made them 5 ways– air fried with batter, deep fried with batter, deep fried with just the flour part and no buttermilk/vegan egg wash, deep fried with just the chickpea dough, and air fried with just the chickpea dough. Hopefully, this picture can help you figure it out. As you can see, I chose to serve these chickpea nuggets with some vegan ranch, because it’s the best.
In truth, the deep-fried, traditional nugget was my favorite. It’s difficult to replicate the crunchy, flaky exterior without dunking it in hot oil. But, for those looking to cut oil consumption. air-frying these would be a great option.
Just throwing the chickpea/vital wheat gluten dough in the air fryer (top left nugget) was super tasty and quick. Honestly, it’s up to you! If you want to indulge in a more traditional fried nugget, grab a deep fryer or fill a pan with some canola oil. If you do intend on air frying, a light spray of oil is recommended if you choose to use the buttermilk batter.
The basis of this recipe is based on the brilliant work of Isa Chandra Moskowitz and her chickpea cutlets. I make a few modifications to the base but I’m obsessed with all her recipes.
Chickpea Nuggets
Ingredients
Nuggets
- 1 1/2 cup chickpeas/garbanzo beans
- 1/4 cup neutral oil
- 2 t garlic powder
- 1 cup vital wheat gluten
- 1 cup breadcrumbs
- 1/2 cup veggie broth (I prefer Better than Bouillon no-chicken variety)
- 1/4 cup tamari
- 2 t poultry seasoning (or 1 t thyme and 1 t sage)
Buttermilk wash
- 1 cup almond or cashew milk
- 1 T apple cider vinegar
- 1 vegan egg (follow your heart brand)
Dry breading
- 2 cups all purpose flour
- 1 T onion powder
- 1/2 t salt
- 1/2 t pepper
- 1 T nutritional yeast
For frying/air frying
- oil (canola or vegetable, spray can if air frying)
Instructions
- Add apple cider vinegar to almond or cashew milk to let curdle and turn into "buttermilk." Set aside for later.
- To make nuggets, mash chickpeas with oil in a large bowl by using a potato masher or super sturdy fork. Add the remainder of the nugget ingredients and stir together, then knead for 1 minute until thoroughly incorporated. Let rest for 5 minutes.
- While nuggets are resting, combine the buttermilk wash ingredients in one medium bowl. In a separate bowl, combine dry breading ingredients.
- Form chickpea dough into small nugget forms. Dip each into the dry breading bowl, then the buttermilk wash, then back into the dry breading bowl. Transfer to either the deep fryer or air fryer. If air frying, be sure to spray nuggets with oil spray before starting to air-fry at 380 degrees for 10 minutes. If deep frying, set temp to 400 and fry for 5 minutes, turning once during the cooking process. It will take several batches whether you deep fry or air fry, but these can be easily rewarmed in a low temp oven.
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