Go Back
–+ servings
Nine breaded, baked chickpea nuggets are arranged on a sheet of parchment paper, spaced evenly in rows. The patties have a golden-brown, crispy coating.
Print Recipe
5 from 7 ratings

Oven-Baked Chickpea Nuggets (Crispy!)

Made with simple ingredients, this crispy baked chickpea nuggets recipe is packed with vegan protein and fiber thanks to tofu and garbanzos.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizers, Main Dishes, Snacks
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: chickpea nuggets, vegan nuggets
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 1 15-oz can chickpeas 425 g can
  • 8 oz super firm or extra firm tofu half of a 16-oz block, if using extra firm press tofu before using*
  • ¼ cup nutritional yeast
  • 1 tsp each smoked paprika, garlic powder, onion powder
  • ¼ tsp salt
  • 1 cup Italian seasoned breadcrumbs
  • 2 Tbsp oil 30 mL

Instructions

  • Preheat oven to 400°F (204°C).
  • Blend: Drain 1 15-oz can chickpeas over a bowl to collect the juice (save that for later). Use a paper towel to pat dry the chickpeas, then add them to a blender or food processor with 8 oz super firm or extra firm tofu, ¼ cup nutritional yeast, 1 tsp each smoked paprika, garlic powder, onion powder, and ¼ tsp salt.
    Blend into a smooth puree, scraping down the sides as needed.
    Thick, blended mixture with a light brown color inside a clear food processor bowl, seen from above.
  • Bread: Arrange 1 cup Italian seasoned breadcrumbs in a bowl and reserved chickpea juice (aquafaba) in another bowl.
    Use a spoon to scoop nugget-sized portions of the chickpea dough out of the blender. Working one at a time, coat the nugget in breadcrumbs, dip it in the aquafaba, then coat it once more in breadcrumbs.
    A bowl of bread crumbs with a ball of dough on top, next to a bowl of liquid and a tray with breaded nuggets on a patterned cloth.
  • Bake: Arrange nuggets on a parchment-lined baking sheet. Brush the nuggets with 2 Tbsp oil, then bake for about 30 minutes, or until browned and crispy.
    Baked breaded nuggets arranged on a parchment-lined baking sheet.
  • Serve warm with your favorite nugget sauce!
    A plate of breaded nuggets arranged around a small glass bowl of ketchup, with one nugget being picked up by hand.

Video

Notes

*Super firm tofu is usually vacuum sealed and contains less water. Extra firm will work, just press it first to get out as much moisture as possible.
Storage: You can keep cooked nuggets in the fridge for up to 3 days in an airtight container or in the freezer for up to 3 months. They are also freezer safe before baking. Just shape them, flash freeze on a sheet tray, then transfer to a long-term storage container.
Reheat from frozen in the oven or air fryer (after cooked). Or, bake in the oven straight from frozen.

Nutrition

Serving: 1serving | Calories: 276kcal | Carbohydrates: 24g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 385mg | Potassium: 390mg | Fiber: 5g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 3.8mg
QR Code linking back to recipe