Chickpea Nuggets


  • 1 15 oz can garbanzo beans drain, but keep the liquid
  • 2/3 cup chickpea breadcrumbs or use panko
  • 1/2 cup garbanzo bean flour
  • 3 tsp onion powder no salt
  • 3 tsp garlic powder optional
  • 1 tsp sea salt
  • 2 tsp dried basil
  • 1 tsp dried sage


  • Line the baking sheet with parchment paper.
  • Drain the chickpeas over a bowl or measuring cup, then save the chickpea liquid. Place the chickpeas into the food processor; add the salt, garlic, and onion powder; and pulse until crumbly. Keep mixture in the food processor.
  • Whisk 2 tbsp of the chickpea liquid in a small mixing bowl until foamy. Add the foamy chickpea liquid and garbanzo bean flour to the food processor. Pulse until the mixture forms a ball or dough.
  • Divide the chickpea mixture into 12 equal portions and shape each one into a nugget.
  • Dip each nugget into the leftover chickpea liquid mixture so that it's coated on both sides and then press into breadcrumbs on each side, making sure it's completely coated.
  • Bake until crispy, 15 to 20 minutes. Serve warm with your favorite dipping sauce.


Tip – You can find the the food processor we use in the Tools Tab. If you don't currently have a food processor you can use a potato masher.
Tip – If the mixture is too wet, add in some of the breadcrumbs
Tried this recipe?Let us know how it was!