Description
Plant-based and protein packed nuggets made with chickpeas and seasonings and baked to perfection. Serve with your favorite dip!
Ingredients
- 2 flax eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
- 2 15-oz can Eden Foods Organic Garbanzo Beans, drained and rinsed
- 4 cloves garlic, minced
- 2 TBSP runny tahini
- 1 tsp dried oregano
- ½ tsp onion powder
- ½ tsp Himalayan sea salt
- ½ tsp black pepper
- ½ cup superfine almond flour
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a high-speed blender or food processor, add the ground flaxseed and filtered water and allow it to sit in the bottom of the blender for 5 minutes to gel.
- Add in the garbanzo beans, minced garlic, tahini, oregano, onion powder, salt, and pepper and pulse to combine. Scrape down the sides as needed with a spatula to recombine. Continue pulsing until you have a mostly smooth mixture.
- Add the almond flour to a bowl next to the baking sheet and blender.
- Use a cookie scoop to portion out 1.5” TBSP of the chickpea nuggets dough. Roll them into a ball and then knead them into an oblong “nugget” shape with your hands. Dip the nuggets in the almond flour bowl and toss until all sides are coated. Transfer the coated chickpea nuggets to the parchment lined baking sheet. Repeat this process until all of the chickpea nuggets dough is gone.
- Bake the chickpea nuggets for 30-35 minutes, flipping once halfway through, until both sides are golden brown.
- Transfer the chickpea nuggets to a plate and serve with your favorite dip.
- Store leftover nuggets in an airtight container in the refrigerator for up to one week.
Notes
Adapted from Clean Eating Magazine
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Side, Meal Prep
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free