Description
Quick and satisfying chickpea nuggets that are crispy on the outside and tender inside, perfect for busy weeknights.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1/4 cup grated carrot
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Mash the chickpeas using a fork or potato masher until mostly smooth, leaving a few lumps for texture.
- Add the breadcrumbs, onion, carrot, garlic, cumin, paprika, salt, and pepper; mix well to combine.
- Form the mixture into small nugget shapes and place them on a baking sheet lined with parchment paper.
- Drizzle olive oil over the nuggets for an additional crispiness.
- Bake for 20-25 minutes, flipping halfway through, until golden and crispy on both sides.
- Serve warm, garnished with parsley if using.
Notes
Ensure chickpeas are well-dried after draining to avoid soggy nuggets. Leave a few chunks when mashing for better texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg