Crispy Chickpea Broccoli Nuggets – Healthy, High-Protein & Addictive!
A crispy, high-protein plant-based nugget recipe made with chickpeas, broccoli, and simple pantry staples. Air fryer and oven instructions included!
Ingredients
- 250 g (9 oz) broccoli
- 1 (15 oz) can chickpeas drained (save liquid!)
- 2 cloves garlic
- ½ tsp black pepper
- 2 tsp paprika
- ½ tsp smoked paprika
- 2 tsp cumin
- ½ tsp cayenne pepper optional
- 2 tbsp nutritional yeast
- ¼ cup (30g) chickpea flour plus more if dough comes out wet
- ¾ cup (90g) breadcrumbs
Optional additions:
- 2 tbsp ground flax seeds for extra fiber and omega-3
- vegan cheese for gooey interior
- 2 tsp crushed rosemary for extra flavor
Instructions
- Cook broccoli in boiling water for 4 minutes, then drain and pat dry.
- Blend chickpeas, garlic, broccoli, and spices in a food processor. Pulse until combined but still textured. Add chickpea flour and pulse again.
- Shape the mixture into roughly 16 nuggets of your favorite size. Add more chickpea batter to the dough if it's too wet or hard to shape.
- Coat nuggets: Dip in reserved chickpea liquid, then coat in breadcrumbs.
Cook the nuggets:
- For the air fryer: Cook the nuggets at 380°F (190°C) for 18 minutes, flipping at 12 minutes. This time could vary so airfry until you see golden brown edges.
- If using the oven: Preheat the oven to 400°F (205°C) and then cook the nuggets for 25-30 minutes, flipping at 15 minutes. This time could vary so bake until you see golden brown edges.
- Serve with your favorite dips. Enjoy!
Nutrition
Calories: 53kcalCarbohydrates: 9.1gProtein: 2.8gFat: 0.7gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 44mgPotassium: 109mgFiber: 2gSugar: 1gVitamin A: 282IUVitamin C: 14mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!