Recipe: Chickpea Nuggets
Getting kids to try new foods is simply an exercise in marketing. Case in point: When I made falafel for dinner one night, I called them chickpea nuggets instead of falafel and my children gobbled them right up. They asked for chickpea nuggets again and it got my mind churning with an idea for an actual chickpea nugget recipe — one with all the flavors and textures of chicken nuggets, but baked and egg-free.
These chickpea nuggets look like chicken nuggets, but are vegan and require only six pantry staples. And they're totally delicious!
Baked Chickpea Nuggets: Watch the Video
Plant-Powered and Pantry-Friendly
Two pantry staples are responsible for turning a humble can of chickpeas into nuggets: rolled oats and the liquid from the chickpeas themselves (aka aquafaba). Grinding the oats into flour makes them almost undetectable in the nuggets, but their addition makes these nuggets a complete protein and more filling. The chickpea liquid acts as a replacement for eggs, which would typically hold this type of nugget alternative together.
Toasting the panko breadcrumbs before coating the nuggets gives the chickpea nuggets a richer hue, but also adds flavor and loads of crunchy texture. This single step gives the illusion of chicken nuggets instead of chickpea nuggets.
While this recipe may have come to fruition for my children, I admit that these tasty nuggets were enjoyed by adults as well. You can easily enjoy them as you might a falafel (wrapped in pita and drizzled with yogurt), on top of a salad, or like the classic kid food we love, with plenty of ketchup for dipping.