Chickpea Nuggets

Lately, I’ve really been into creating different bean patties and baking them in my mini muffin pan. So far I haven’t made anything that I didn’t like. This recipe is versatile as well. You can use whatever kind of beans you want and alter the seasonings. I was going for falafel bites with this specific recipe. They were great with Tahini Sauce on Spelt Flour Tortillas.

You don’t have to use a mini muffin pan for this. You can scoop balls of chickpea mixture, slightly flatten them, and place on a lightly greased baking sheet. Then bake as directed.

If you don’t have chickpea flour, I would use potato flour instead. You can use all purpose flour, but I find that it dulls the flavor and makes bean patties a bit breadier than I want. Chickpea and potato flour provide the thicker texture that you need, without tasting flour-y. Potato flour gives the added bonus of cooking up like mashed potatoes would.

Bean burgers have always been a favorite of mine. It’s taken me years to figure out the right ingredients at the right ratios to create just what I want. Of course, it didn’t help that I never wrote anything down, so even when I did hit on a good combination, I couldn’t repeat it. I don’t always add carrots or sun-dried tomatoes, but the beans, liquid, and flour are perfect starting points for any flavor bean patties.

Enjoy!

Chickpea Nuggets

  • 1½ cups cooked chickpeas
  • 2 tablespoons reserved chickpea liquid
  • 2 tablespoons chopped sun-dried tomatoes (optional)
  • 3 tablespoons grated carrot (about 1 small carrot)
  • 1 teaspoon sunflower oil
  • 1/4 cup chickpea flour
  • 2 to 3 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • salt to taste

Gather together all of your ingredients. Preheat your oven to 400°F. Prepare sun-dried tomatoes, carrot, an garlic.

Blend chickpeas, chickpea liquid, garlic, 1 tablespoon of the sun-dried tomatoes, one tablespoon of the grated carrots, sunflower oil, and seasonings in your food processor or with an immersion blender.

Stir in the chickpea flour. Add the rest of the sun-dried tomatoes and carrot. Stir until well blended.

Lightly grease a mini muffin pan. Spoon about 2 teaspoons of chickpea mixture into each cup.

Bake for 10-15 minutes. Remove from oven. Using a spoon, gently flip each chickpea nugget. Return to the oven and bake another 5 minutes.

Remove from the oven and serve.

 

The mashing/blending process.

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I used a 2 teaspoon measuring spoon to scoop the chickpeas.
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Turning with a spoon.
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Chickpea nuggets ready to fulfill their dinner destiny.
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Served on a homemade tortilla with tahini sauce.
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