Chickpea Broccoli Nuggets

ELAVEGAN.COM

These vegan crispy chickpea nuggets are packed with fiber, protein, and plant-based goodness and perfect for serving to veggie-wary children (and adults!).

They’re gluten-free, egg-free, soy-free, low-fat, and baked or air-fried in under 30 minutes!

ELAVEGAN.COM

WHAT YOU WILL NEED

Blanch the broccoli by cooking it in boiling salted water for 4 minutes before draining the water well.

STEP 1

Then, drain the liquid from the can of chickpeas and set it aside (don’t discard!) Transfer the chickpeas, broccoli, onion, garlic, and spices to a food processor and pulse around 8 times.

STEP 2

Then, add the oat flour and pulse a further 2-3 times until just combined. Scrape down the sides of the food processor as needed.

STEP 3

Divide the mixture into 16, shaping them by hand into nuggets. They should be around ¾-inch thick.

STEP 4

Dip each of the chickpea bites into the chickpea liquid, and then into the breadcrumbs to coat them.

STEP 5

Either air fry the vegan nuggets at 380 °F/190 °C for 18 minutes or bake at 400 °F/205 °C for 25 minutes, flipping them after 15 minutes.

STEP 6

ELAVEGAN.COM

These veggie nuggets are crispy, tender, and free from tons of highly processed ingredients. Perfect for any nugget lovers and those who are fans of falafels.