Some Great Vegan and "Veganized" Recipes to Try
Dylan Moore, Content Creator • August 11, 2020
Delicious Vegan Garbanzo Bean Nuggets
It seems to be an inevitable truth – sometimes we crave the satiating crunch of fast food.. Finding a vegan alternative to fried meat can be a challenge, especially in more rural areas that don’t boast vegan-specific eateries. As a vegan with the occasional fast-food-craving, how can you sate that urge? Make it vegan, of course! Thankfully many popular sides to meat-based meals are already vegan – french fries and tater tots make for a great, vegan, side to your meat-free comfort meal.
“Chickpea nuggets” are becoming increasingly popular for plant-based chefs who are looking to scratch that fast-food itch. Even as non-meats become easier to find in markets across the world, getting a fried food experience at home as a vegan takes a little extra work.
While chickpea nuggets all follow a similar basic process to create, this VeganGently recipe comes with a lot of wiggle room – try different spices and cooking methods to see which works best to feel the most like comfort food to you! The biggest recommended change from this original recipe is finding the right flour for your nuggets. This is a deep-frying recipe for two which calls for all purpose white flour, but also works well with oat or almond flour for additional umami in the breading of the tenders.
Let’s get started with the ingredients you’ll need:
For chickpea mash:
- 1 15oz can of garbanzo beans
- ¼ cup all purpose white flour
- ½ tsp garlic powder
- ½ tsp chili powder
- Salt and pepper to taste
For breading:
- 1 cup all purpose white flour (if you prefer baked nuggets, use ½ cup flour and ½ cup breadcrumbs in separate bowls)
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp parsley
- ½ tsp onion powder
- ½ tsp kosher salt
- ½ tsp crushed black pepper
You will additionally need a shallow 10” saucepan/cast iron and approximately 32 fl oz of frying oil – peanut oil is best, but vegetable, canola, or sunflower oil work as well!
Instructions:
Drain the can of garbanzo beans, saving the aquafaba in a separate bowl or measuring cup. Place the beans into a mixing bowl along with the ½ tsp garlic powder, ½ tsp chili powder, and salt and pepper. Begin mashing the chickpeas with a masher or fork, incorporating the seasoning. Slowly add the ¼ cup flour until the mixture becomes crumbly with no visible moisture. As the mixture becomes dry, add small amounts of the reserved aquafaba back into the crumbled mash until evenly damp.
When the mixture is satisfactorily coated, form “nugget” shapes with your hands. The tenders should be approximately 1 ½” x 1” x ½”, fitting comfortably in the palm of your hand. Set formed nuggets aside. NOTE: If the binding seems to be weak, slowly incorporate more flour and equivalent aquafaba until the mixture becomes more cohesive, still with a light moisture about it.
In a clean mixing bowl, add all ingredients of the breading mixture. Stir until homogenous. One at time, or as room allows, fully coat the formed nuggets in the flour mixture and again set them aside.
When all of the nuggets have a coating of flour, cover them in the remaining aquafaba to again make them wet to the touch. When dampened again, repeat the above step of coating the nuggets in the flour mixture until all of the nuggets are fully dry.
Ready your oil – preheat the oil to 375°F on the stovetop. When the proper temperature is reached, place approximately half (or as many will fit) of the breaded nuggets into the oil and fry until the breading becomes medium-brown and crisp. The nuggets should not touch when frying, nor should they stick to the bottom of the pan or skillet. If sticking occurs, try a higher temperature for the oil or place the coated nuggets in the freezer for 20 minutes before frying.
When the frying is completed, the chickpea nuggets should be ready to serve. If the tenders are more oily than desired, fry them again at 425°F to cook off any excess oils.
Serve with family-favorite condiments and sides and enjoy!
These chickpea nuggets are best served fresh, but can also be frozen for reheating within a week of preparation! If you own an airfryer and prefer to skip the oil altogether, refer to the manufacturer’s instructions for cook times and temperatures.
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