Empty My Fridge
Got Canned Chickpeas? Make these CRISPY Chickpea Nuggets
Ingredients
- Chickpea1 can
- Egg3
- Breadcrumb1 ¼ cups
- Milk2 tbsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Paprika · smoked½ tsp
- Flour½ cups
- Sunflower oil½ cups
- Salt
- Black pepper
Instructions
- Drain and rinse the chickpeas, shake off excess water, put them in a large bowl and mash well with a potato masher or fork.
- Whisk 1 egg in a bowl and add it to the mashed chickpeas with 1/4 cup breadcrumbs, milk, garlic powder, onion powder and paprika. Season with salt and pepper, mix, then press down until the mixture is paste-like.
- Shape a spoonful of the mixture into a nugget about 1 cm (1/4 inch) thick, and set each one on parchment paper as you finish it.
- Put the flour in one bowl, whisk 2 eggs with salt and pepper in a second bowl, and put the panko in a third bowl.
- Heat the sunflower oil in a large frying pan over medium heat.
- While the oil heats, coat each nugget in flour, then egg, then panko, making sure each one is fully covered. If nuggets fall apart, freeze them for 30 minutes to firm up, then coat again.
- When the oil is hot, add the nuggets in a single layer, spaced apart, in batches. Fry for 3 minutes per side, or until golden and crispy. Move each batch to a wire rack set over paper towels.
- Serve warm or at room temperature with your favourite dip.
Summarized from Spain on a Fork's video. Watch it for the details.
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