Pumpkin and chickpea nuggets, quick and very easy to make, are crispy on the outside and soft on the inside. They require very few ingredients to prepare and are great to enjoy with delicious homemade sauces. It’s a perfect recipe for vegetarians. I cooked these nuggets in an air fryer and they turned out fabulous, but you can also bake them in the oven or, if you want to make them even tastier, you can fry them. Decide how to cook them, but try them because they are truly spectacular. Let’s see how to prepare the pumpkin and chickpea nuggets.
DON’T MISS THESE DELICIOUS RECIPES
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Pumpkin and chickpea nuggets, quick and very easy to make, are crispy on the outside and soft on the inside cooked in an air fryer here’s what we need to make them
- 14 oz pumpkin (raw and cleaned)
- 4 oz canned chickpeas
- 1 egg
- 3 tbsps Parmesan cheese
- 5 tbsps breadcrumbs
- spices (to taste)
- salt
- pepper
- corn flakes (plus breadcrumbs for breading)
Steps
PUMPKIN AND CHICKPEA NUGGETS LET’S PREPARE THEM TOGETHER
First, cook the pumpkin either in the oven, microwave, air fryer, or in a pot of water. Once cooked, drain it well and mash it. Combine all ingredients except the egg in a bowl, blend them, and then let the mixture rest in the refrigerator for at least 1 hour. After resting, form the nuggets, dip them in the egg, then in the breadcrumbs mixed with crushed corn flakes. Let them rest another hour in the refrigerator, then proceed with cooking. I cooked the nuggets in the air fryer, but you can fry them or bake them in the oven. Enjoy them with good mayonnaise or a delicious sauce. I assure you they are fantastic.
