Got Canned Chickpeas? Make these CRISPY Chickpea Nuggets

These crispy chickpea nuggets are seriously out of this world good. We’re talking a ton of simple yet delicious flavors, easy to make, and all done in just 30 minutes. Serve them as a tapas appetizer or even as a main course. Next to some roasted potatoes and a garden salad.

To make this recipe, I used canned chickpeas, also known as garbanzo beans. If you prefer, you can use dried chickpeas. Just soak them in plenty of water overnight and then simmer them the following day for 1 to 2 hours or until they’re just tender.

To fry the nuggets, I used sunflower oil. You can use whatever type of neutral oil you like. You can even bake these nuggets. 200°C / 400°F for about 15 to 20 minutes. Make sure to flip them at the halfway point to ensure they crisp all around. Just spray them with a little cooking spray.

TIPS & TRICKS to Make this Recipe: If you see your nugget mixture is too wet to work with. Just add in some more breadcrumbs. Vice versa, if it’s too dry to work with, add in some whisked egg. You can make the mixture ahead of time. It will hold in the fridge for up to 3 to 4 days.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make CRISPY Chickpea Nuggets

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CRISPY Chickpea Nuggets

Course Appetizer, Main Course

Prep Time 20 minutes

Cook Time 10 minutes

Servings 14 nuggets

Calories 132 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
• 3 eggs
• 1/4 cup plain breadcrumbs 30 grams
• 2 tbsp low fat milk 30 ml
• 1 tsp garlic powder 3 grams
• 1 tsp onion powder 2.50 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 cup all purpose flour 60 grams
• 1 cup panko breadcrumbs 100 grams
• 1/2 cup sunflower oil 120 ml
• sea salt & black pepper

Instructions

1. Drain the chickpeas into a colander and rinse under water, then shake off any excess water, transfer the chickpeas into a large bowl, and using a potato masher or large fork mash down on the chickpeas until they're well mashed

2. Crack 1 egg into a bowl and whisk together, then pour over the mashed chickpeas, along with the 1/4 cup of breadcrumbs, milk, garlic powder, onion powder, paprika, and season with salt & pepper, mix together until well mixed, then push down on the mixture until you end up with a paste-like texture

3. To shape the nuggets, grab a spoonful of the mixture and squeeze it in your hands, then shape it into a nugget, a little over a 1/4 inch thick (1 cm), as you finish each nugget, transfer over some parchment paper

4. Add the flour into a bowl, crack 2 eggs into a separate bowl, season with salt & pepper, and whisk together, add the panko breadcrumbs into a third separate bowl

5. Heat a large fry pan with a medium heat and add in the sunflower oil

6. While the oil is heating coat the nuggets, first in the flour, then into the egg wash, and finally into the breadcrumbs, making sure at each stage that they're fully coated all around, if you see your nuggets are breaking apart as you coat them, add them into the freezer for 30 minutes, which will harden them up, then try coating them again

7. Once the oil is nice and hot, add in the nuggets, all in a single layer and evenly spaced out, cook in batches, fry for 3 minutes per side or until golden and crispy, as you finish each batch, transfer over a wire rack with paper towels underneath

8. Serve these chickpea nuggets warm or even at room temperature, next to your favorite dipping sauce, enjoy!

Nutrition Facts

CRISPY Chickpea Nuggets

Amount Per Serving

Calories 132 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Trans Fat 0.004g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 40mg13%

Sodium 149mg6%

Potassium 86mg2%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 1g1%

Protein 4g8%

Vitamin A 102IU2%

Vitamin C 0.1mg0%

Calcium 33mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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