Crispy Chickpea Nuggets

Instructions

1. Prepare Chickpeas: Drain and rinse one 15 1/2 oz (440 g) can of chickpeas. Shake off excess water and transfer to a large bowl.
2. Mash Chickpeas: Using a potato masher or large fork, mash the chickpeas until well mashed. Alternatively, use a food processor.
3. Mix Ingredients: Whisk one large egg in a separate bowl and pour over the mashed chickpeas. Add 1/4 cup plain breadcrumbs, 2 tbsp milk, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp sweet smoked Spanish paprika, sea salt, and freshly cracked black pepper. Mix well until combined and press down to form a pastel-like texture.
4. Shape Nuggets: Scoop spoonfuls of the mixture and squeeze in your hands to bind. Shape into oval patties about 1 cm thick. If mixture is too wet, add more breadcrumbs; if too dry, add whisked egg. Place shaped nuggets on parchment paper.
5. Prepare Coating Stations: Place 1/2 cup all-purpose flour in one bowl. Whisk two eggs with salt and pepper in a second bowl. Place 1 cup panko breadcrumbs in a third bowl.
6. Coat Nuggets: Coat each nugget first in flour, then in the egg wash, and finally in panko breadcrumbs, ensuring full coverage. If nuggets break apart, freeze for 30 minutes to harden.
7. Heat Oil: Heat a large frying pan over medium heat and add 1/2 cup sunflower oil or other neutral oil. Alternatively, bake nuggets at 200°C (400°F) for 15-20 minutes.
8. Fry Nuggets: Fry nuggets in batches without overcrowding the pan. Cook for about 3 minutes per side until golden and crispy. Transfer cooked nuggets to a wire rack with paper towels underneath.
9. Serve: Serve crispy chickpea nuggets hot with your favorite dipping sauce such as barbecue sauce. Enjoy as an appetizer or main course with sides like roasted potatoes and garden salad.