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Crispy Coconut Curry Chickpea Nuggets Recipe for Vegans

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These Coconut Curry Chickpea Nuggets are a delightful fusion of crispy texture and rich flavors, perfect for a quick snack or a satisfying meal. Packed with protein and infused with aromatic spices, they are a nutritious choice for everyone.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup rolled oats
  • 1/4 cup breadcrumbs (preferably whole wheat or gluten-free)
  • 1/4 cup grated coconut (unsweetened)
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 tablespoons fresh cilantro, chopped (or 1 tablespoon dried cilantro)
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • Salt and pepper to taste
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil (for cooking)
  • 1 can (13.5 oz) coconut milk (full-fat for creaminess)
  • 1 tablespoon curry paste (red or yellow)
  • 1 tablespoon soy sauce or tamari (for gluten-free)
  • 1 tablespoon maple syrup or brown sugar
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt (adjust to taste)
  • Fresh cilantro, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). This ensures the nuggets will bake evenly and get crispy.
  2. In a large mixing bowl, combine the drained chickpeas, rolled oats, breadcrumbs, grated coconut, chopped onion, minced garlic, grated ginger, and cilantro. Use a fork or potato masher to partially mash the chickpeas until the mixture holds together but still has some texture. Aim for about 1-2 minutes of mashing.
  3. Add the curry powder, cumin, coriander, turmeric, salt, pepper, lemon juice, and a tablespoon of olive oil to the mixture. Stir well until all ingredients are fully incorporated. You should have a slightly sticky mixture that can hold its shape.
  4. Using your hands, form the mixture into nugget shapes, about 1.5 inches wide. Place them on a lined baking sheet, ensuring they have space between them for even cooking. This step typically takes about 5-7 minutes.
  5. Drizzle the remaining tablespoon of olive oil over the nuggets to help them crisp up while baking. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden brown and firm to the touch.
  6. While the nuggets are baking, prepare the Coconut Curry Sauce. In a saucepan over medium heat, combine the coconut milk, curry paste, soy sauce, maple syrup, lime juice, and salt. Stir continuously until the sauce is well mixed and slightly thickened, about 5-7 minutes.
  7. Once the nuggets are done baking, remove them from the oven and let them cool for a few minutes. Serve warm with the coconut curry sauce drizzled over the top or on the side for dipping. Enjoy!

Nutrition

Keywords: Make sure to drain and rinse the chickpeas thoroughly to eliminate excess sodium. For an extra crunchy exterior, consider baking the nuggets on a preheated baking sheet.

Find it online: https://mamablueberry.com/crispy-coconut-curry-chickpea-nuggets-recipe-for-vegans/