homemade crispy chickpea nuggets
A tasty anytime appetizer when the crunchy cravings hit. Be sure to serve with all the sauces!
Ingredients
- 2 cans chickpeas, drained
- 1/2 cup fresh parmesan, grated
- 2 tsp adobo seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp dried sage
- 1 egg
- 1/2 cup pickle or olive brine
- 1 cup panko-style breadcrumbs
- 2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- ketchup, honey mustard, and/or ranch dressing, to serve
Instructions
- Preheat oven to 450 degrees. Lightly grease a large baking sheet.
- In a food processor, combine the chickpeas, parmesan, adobo, garlic, onion, oregano, sage, egg, and a pinch of pepper. I do not add salt because I find the adobo and parmesan salty enough. Blitz until smooth - some small chunks are okay.
- Toss the breadcrumbs with the smoked paprika, cayenne pepper, and 1/2 tsp of pepper. Form the batter into a nugget shape and dip into the pickle brine, then gently press into the breadcrumbs to adhere until coated. Transfer to the prepared baking sheet. Repeat with the remaining batter.
- Lightly spray or drizzle the tops of the nuggets with oil. Bake for 12-15 minutes, turning once halfway through, until crisped on both sides. Serve immediately with ranch, ketchup, or honey mustard, as desired.
Notes
*To reheat: Spread nuggets on a baking sheet and heat for 10-12 minutes at 350. They will not be as crispy the second time around, but will have a decent crunch.
*Dips: Find my honey mustard recipe here and my ranch recipe here!