Oven-Baked Chickpea Nuggets (Crispy!)

Name: Oven-Baked Chickpea Nuggets (Crispy!)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 15-oz can chickpeas (425 g drained); 8 oz extra firm tofu (or 16-oz block, if using extra firm press tofu before using); 1/4 cup nutritional yeast; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp salt; 1 cup italian seasoned breadcrumbs; 2 tbsp oil

Crispy baked chickpea nuggets packed with vegan protein and fiber, made with simple ingredients like tofu and garbanzo beans.

60 min total4 servingsAmerican

Calories

285

Protein

16g

Carbs

28g

Fat

11g

Ingredients

1 15-oz can chickpeas (425 g drained)
8 oz extra firm tofu (or 16-oz block, if using extra firm press tofu before using)
1/4 cup nutritional yeast
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1 cup italian seasoned breadcrumbs
2 tbsp oil

Instructions

1
Preheat oven to 400°F (399°F).
2
Blend: Drain 1 15-oz can chickpeas over a bowl to reserve chickpea juice (aquafaba). In a blender or food processor with 8 oz super firm or extra firm tofu, 1/4 cup nutritional yeast, 1 tsp each smoked paprika, garlic powder, onion powder, and 1/2 tsp salt. Blend into a smooth paste, scraping down the sides as needed.
3
Bread: Arrange 1 cup italian seasoned breadcrumbs in another bowl. Use a spoon to scoop nugget-sized portions of the chickpea dough out of the blender. Working one at a time, coat the nugget in breadcrumbs, dip it in the reserved chickpea juice, then coat again in breadcrumbs.
4
Bake: Arrange nuggets on a parchment-lined baking sheet. Brush the nuggets with 2 tbsp oil, then bake for about 30 mins, or until browned.
5
Serve warm with your favorite nugget sauce!