Crispy Chickpea Broccoli Nuggets

• servings: 16 servings
• active time: 10 minutes
• total time: 30 minutes

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

• 2 tbsp ground flax seeds (for extra fiber and omega-3)

• Cheese (for gooey interior)

• 2 tsp crushed rosemary (for extra flavor)

Directions

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: 53 kcal
• Total Fat: 0.7 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.3 g
• Sodium: 44 mg
• Total Carbohydrate: 9.1 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 2.8 g