It has been awhile since I cooked! And I decided to make fresh chickpea nuggets from Murr’s Menu Blog. I doubled the recipe portion and kept the remaining portion frozen for another meal a couple of day later. It was still fresh and crispy.
(Makes approx 12 chick’n nuggets)
1/2 large onion, diced
1 can chickpeas
1 garlic clove, minced
1 tbsp parsley
1 tsp thyme
1 tsp cumin
1 tsp paprika
1/2 tsp sea salt
1 tsp lemon juice (I did not add this)
2 tbsp garbanzo bean flour
1 tbsp arrowroot powder (I used corn starch instead)
*For more of a ‘cajun’ style chick’n nugget, add 1 tsp hot sauce and a pinch of cayenne. I chose this style
1 C Gluten free bread crumbs (I used a mix of a finely ground bread crumb with a more chunky/crispy bread crumb so I could get a crunch)
1 tbsp nutritional yeast
1/2 tsp salt
Coconut oil (or oil of choice) for frying (I used vegetable oil)
Saute your onions on the stovetop until soft
Put your onions, garlic and chickpeas in a food processor. Pulse until the chickpeas aren’t whole, but do not blend until smooth. You still want it to have a little bit of texture to it.
Bring your chickpea mix to a bowl and blend in all of your spices and lemon juice. Follow by blending in your flour and starch,
Store your mix in the fridge for at least 30 mins
Next, mix the ingredients for your coating in a bowl. Remove your chick’n mix from the fridge and make your chick’n nugget shapes. If it’s too soft to shape, them add in a bit more flour until you can handle the mix in your hands.
Bring a large frying pan to a medium-high heat with plenty of oil for frying. If there’s not a good layer of oil, the nuggets won’t cook on the outside properly.
Take your chick’n nuggets and toss them in the coating mixture until it has a good coating on it. Put them on on the frying pan and cook for about 5-8 minutes (until browned) on each side. You should notice a sizzling when you put your nuggets on the pan. You’re going to be cooking them again after, so make sure they’re not turning black when you take them off the pan.
Once the chick’n nuggets have all been fried to get their crispy coating, they are most likely still going to be too soft on the inside to be considered a ‘chick’n nugget’ (you’ll be able to tell just by lightly feeling them). If this is the case, bring the heat down on the frying pan, and cook your nuggets again for another 5-10 mins.
Afterwards, move your chick’n nuggets to the fridge for AT LEAST 10 minutes so that they will firm up to the right texture. The longer your nuggets are in the fridge, the better consistency they become (more of a firmer texture, like a ‘chicken nugget’). I did not try this step and mine was quite firm!
A lovely recipe with a bit of effort especially so as I used dried chickpeas instead of canned ones. It had a better texture and I could control the flavours as well. I followed the clear instructions from this blog and will never go back to canned versions anymore.