Crispy Chickpea Veggie Nuggets Recipe

Prep Time 20 mins
Cook Time 25 mins
Rest Time 10 mins
Total Time 55 mins
Cooking Method: , ,
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

These crispy chickpea veggie nuggets are a healthy, budget-friendly, and kid-approved snack made with wholesome vegetables and pantry spices. Perfect for baking or air frying, they’re golden on the outside, soft inside, and ideal for lunchboxes, snacks, or light dinners.

Ingredients
    For the Nugget Base
  • 1.5 cup cooked chickpeas (boiled or canned, drained and rinsed)
  • 0.5 cup carrot (finely grated)
  • 0.25 cup onion (finely chopped)
  • 2 tbsp capsicum or bell pepper (finely chopped)
  • 2 tbsp fresh coriander or parsley (finely chopped)
  • 2 tbsp breadcrumbs (halal, plain)
  • 2 tbsp all-purpose flour or chickpea flour
  • 1 tbsp cornflour
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp paprika
  • 0.5 tsp black pepper
  • 0.75 tsp salt (adjust to taste)
  • 1 tbsp olive oil or vegetable oil
    • For Coating (Optional but Recommended)
  • 3 tbsp breadcrumbs
  • 1 tbsp oil (for brushing or spraying)
Instructions
    Prepare the Chickpeas
  1. 1
    Mash the cooked chickpeas in a bowl using a fork or potato masher. The texture should be mostly smooth with a few small chunks for bite. Avoid turning it into a paste.
    2. Add Vegetables and Seasoning
  2. 2
    Add grated carrot, chopped onion, bell pepper, and fresh herbs to the mashed chickpeas. Mix well so the vegetables are evenly distributed.
    3. Bind the Mixture
  3. 3
    Add breadcrumbs, flour, cornflour, garlic powder, onion powder, paprika, black pepper, salt, and oil. Mix until a soft, moldable dough forms. If the mixture feels too wet, add a little more breadcrumbs.
    4. Rest the Mixture
  4. 4
    Cover the bowl and let the mixture rest for 10 minutes. This helps the flour absorb moisture and makes shaping easier.
    5. Shape the Nuggets
  5. 5
    Take small portions and shape them into nugget or oval shapes using your hands. Keep the size uniform for even cooking.
    6. Coat the Nuggets
  6. 6
    Lightly roll each nugget in breadcrumbs for extra crispiness. Place them on a lined baking tray.
    7. Bake or Air Fry
  7. 7
    Baking: Preheat oven to 200°C. Bake for 20–25 minutes, flipping halfway, until golden and crispy. Air Fryer: Cook at 190°C for 12–15 minutes, turning once.
    8. Serve
  8. 8
    Remove from heat and let them rest for 2–3 minutes before serving. Serve warm with halal ketchup, garlic sauce, or yogurt dip.
Note

These nuggets are freezer-friendly. Freeze shaped uncooked nuggets for up to 1 month.

You can pan-fry them using shallow oil if baking is not available.

For extra protein, add 1–2 tablespoons of mashed lentils.

Make them gluten-free by using chickpea flour and gluten-free breadcrumbs.

Keywords: healthy, vegan, kid-friendly, budget-friendly, easy
Read it online: https://petitepanini.com/recipe/crispy-chickpea-veggie-nuggets-recipe/