Whole Food, Plant-Based Recipe Chickpea Nuggets

Recipe courtesy of Lois Lynn, PPMNY Community Member

These chickpea nuggets are great as an appetizer, snack or meal. They are super satisfying.

Ingredients

  • 1 can (1½ cups) chickpeas, rinsed and drained

  • 8 oz. potato, cooked (white, sweet, or Japanese)
  • 1 tsp paprika, hot
  • 1 heaping tsp Dijon mustard

Toppings

  • ½ cup sunflower seeds

  • ¼ cup nutritional yeast, non-fortified (I like the taste of Anthony’s) with ⅛ tsp black pepper
  • ¼ cup black cumin seeds

Instructions

1. Preheat the oven to 350°F and prepare a baking tray with a non-stick covering, could be a silicone mat or parchment paper.
2. Add the chickpeas to a high speed blender and blend for 3 seconds, just enough to break up the chickpeas. Do this in small batches of ½ cup at a time. Scrape the chickpeas into a large bowl.
3. Add the potato, without skin to a high speed blender and blend for 3 seconds, just enough to break up the potato. Scrape the potato into the bowl with the chickpeas.
4. Add the paprika and mustard to the bowl and mix well with a fork.
5. In a rimmed plate, add the toppings, one at a time. Use a meatball scoop to scoop one 1 inch diameter of chickpea-potato batter into the topping’s plate, mash with hand to coat both sides with the topping and to shape into 1 inch squares or discs. Place them on the baking tray with a bit of space in between for the air to circulate.
6. Bake for 20 minute. Flip each nugget, and bake for 10 more minutes.

Chef's Notes

• Serving suggestion, is as a salad topper with a homemade dressing.
• The nuggets stick together well as is, however ¼ cup flax seeds and ¾ cups water can be mixed together to form a gel, then added to the batter to add a source of omega 3 fat.
• The toppings are cruncher and the flavor increases as the nuggets cool.
• Pictured in the glass is ground up fresh ginger in water as a beverage.