- Prepare the Flax Egg:
- In a small bowl, mix the ground flaxseed with water and let it sit for about 5-10 minutes until it thickens.
- Process the Ingredients:
- In a food processor, add the chickpeas, chopped onion, minced garlic, grated carrot, breadcrumbs, nutritional yeast, spices (smoked paprika, cumin, garlic powder, onion powder), salt, pepper, and the flax egg.
- Process until the mixture is well combined but still slightly chunky. You don’t want a completely smooth paste; a bit of texture will give the nuggets a better bite.
- Form the Nuggets:
- Scoop out a tablespoon of the mixture and form it into nugget shapes. Continue until all the mixture is used up. You should get about 12-15 nuggets.
- Cooking the Nuggets:
- Pan-Frying: Heat olive oil in a large skillet over medium heat. Add the nuggets and cook for 3-4 minutes on each side, until they are golden brown and crispy.
- Baking: Preheat your oven to 200°C (400°F). Place the nuggets on a baking sheet lined with parchment paper and brush or spray them lightly with olive oil. Bake for 20-25 minutes, flipping them halfway through, until they are golden and firm.
- Serving:
- Serve the chickpea nuggets hot with your favorite dipping sauce. They go well with vegan mayonnaise, ketchup, barbecue sauce, or a tangy tahini dip.
Tips:
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