Chickpea nuggets are delicious vegan croquettes made gluten-free and, naturally, lactose-free. I made these nuggets with only two ingredients: pre-cooked chickpeas and cornstarch; then I flavored them with oregano and curry. Once the croquettes were formed, I dipped them in a plant-based drink: I used rice drink, but you can use what you typically use, and if you’re not vegan, you can use milk or eggs. Finally, I dipped them in corn flakes and cooked them in the air fryer (alternatively, you can bake or fry them). Crunchy and tasty, with these nuggets, you’ll win everyone over!
Also try:
Zucchini and chickpea fritters
Cauliflower Nuggets
Check the collection:
5 chickpea recipes in the air fryer
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Air Frying, Oven
Ingredients
- 1 1/2 cups cooked, boiled chickpeas
- 1/3 cup cornstarch
- 1 tsp curry
- 1 tsp dried oregano
- to taste salt
- to taste plant-based drink (or milk)
- to taste corn flakes
- to taste extra virgin olive oil
Tools
- Mixer
- Air Fryer
Steps
To make the chickpea nuggets, pour the chickpeas into the mixer bowl and blend them.
Then pour the blended chickpeas into a bowl, add the cornstarch, and start mixing.
Season with curry and oregano, adjust salt, and mix well to combine the ingredients until you have a homogeneous mixture.
Pour the plant-based drink (or milk for non-vegans) into a bowl and lightly crushed corn flakes into a plate.
Take a ball of dough with your hands and shape it into a flattened teardrop shape. Then dip each croquette in the milk and then in the corn flakes.
Place the nuggets on the baking sheet lined with parchment paper, drizzle with a little extra virgin olive oil, and bake in the preheated oven at 392°F (200°C) for 15/20 minutes until golden brown.
Or cook in the air fryer at 356°F for 15 minutes, or until golden brown.
Or fry them in plenty of hot oil. Serve them hot and enjoy your meal!
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