Vegan Chickpea Chicken Nuggets
Treat yourself to these vegan gluten free chicken nuggets - the ultimate finger food! They are bursting with nutrient-packed veggies and fiber and taste like an absolute sensation, especially when dipped into homemade ketchup or your favorite dipping sauce. Enjoy these nuggets baked or air fried for a low-fat option, or pan-fry to perfection.
Ingredients
- 1 14-oz can unsalted chickpeas (400g, 240g drained weight) drained
- 1 small zucchini (courgette) grated or shredded
- 1 medium brown onion finely chopped
- 1 large carrot grated or shredded
- ½ teaspoon sea salt
- 1 teaspoon garlic powder
- 2 teaspoon Italian seasoning mix
- 1 teaspoon sweet paprika powder
- 2-3 oz chickpea flour (60-80g) gram flour
- 3-4 tablespoon gluten free oat flour
- 1-2 tablespoon oil for brushing
Instructions
- Place the chickpeas in a food processor and pulse 3-4 times until roughly broken down.Shred or grate the zucchini and carrot and place them onto a clean kitchen towel. Firmly wrap the vegetables and squeeze out as much liquid as you can.
- In the meantime, heat a little oil in a small skillet and fry the chopped onion until soft. Preheat your oven to 170C.
- Transfer the zucchini, carrot, and onion into the food processor with the chickpeas and add the salt, garlic powder, seasoning mix and sweet paprika. Pulse 4-5 times or until roughly combined. Do not over mix!
- Transfer to a mixing bowl and start adding the chickpea and oat flour. Use a spatula to mix everything and add enough chickpea and oat flour until you can handle the dough without sticking.
- Carefully shape the individual nuggets and place them onto a lightly greased parchment paper. Brush them with a little extra oil and bake them in the oven for 15-20 minutes or until golden and firm.
- Allow them to cool for 5-10 minutes before removing them from the parchment and serve alongside tomato ketchup or your favourite sauces for dipping.