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Chickpea Nuggets. Meatless and Iron Boosting.
  • 1 can organic chickpeas, low sodium
  • 7 oz potatoes (3 small)
  • 1 slice toast bread
  • 3 Tbsp breadcrumbs
  • 1 medium egg
  • 3/4 cups Parmesan cheese, grated
  • 1/2 tsp sea salt
  • 1 Tbsp fresh thyme, minced
  • 3 Tbsp olive oil
  • 1 1/2 cup breadcrumbs
  • 2 Tbsp Parmesan cheese, grated
  • 1 tsp sweet paprika
  1. Peel and chop the potatoes in small pieces. Boil them for 15-20 min up until tender. Drain and let cool down few minutes.

  2. Drain the chickpeas and rinse them well. Set aside.

  3. In a food processor add all the ingredients: chickpeas, potatoes, bread, breadcrumbs, egg, parmesan cheese, thyme, salt and blend up until obtaining a thick smooth paste.

  4. In a large bowl mix 1.5 cups breadcrumbs with the parmesan and the paprika. Place 1 tablespoon of chickpea mix in the breadcrumbs mix and coat it all around. With your hands shape it like an oval nugget, a round croquette or a cylindric tot.

  5. Line the nuggets on a baking sheet lined with parchment paper, drizzle some olive oil on top and bake in preheated oven to 400F for 10 min. Flip them and keep baking for another 10min for 20 min total. Enjoy!