Ingredients:

  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 1/2 cup (120ml) vegetable broth (low sodium)
  • 1/4 cup (30g) nutritional yeast
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, finely chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1/2 cup (60g) all-purpose flour (or gluten-free all-purpose blend)
  • 1/4 cup (30g) panko breadcrumbs
  • 1/2 cup (60g) panko breadcrumbs (for coating)
  • 2 tablespoons olive oil (for coating)
  • 1/4 teaspoon salt (for coating)
  • 1/4 teaspoon smoked paprika (for coating)

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add chickpeas, vegetable broth, nutritional yeast, thyme, smoked paprika, garlic powder, salt, and pepper to the skillet. Simmer for 5 minutes.
  2. Transfer the chickpea mixture to a food processor and pulse until mostly smooth, but still slightly chunky. Alternatively, use a potato masher for a more rustic texture.
  3. Stir in the flour and panko breadcrumbs until well combined. The mixture should be thick enough to form into nuggets.
  4. Form the chickpea mixture into small, bite-sized nuggets (about 1-inch in size).
  5. In a small bowl, combine panko breadcrumbs, olive oil, salt, and smoked paprika for the coating.
  6. Roll each nugget in the panko breadcrumb mixture, pressing gently to adhere.
  7. Arrange the coated nuggets on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown and crispy, flipping halfway through.