Crispy Chili Sesame Chickpea Nuggets (Printable)
Crunchy sesame-chili coated chickpea nuggets — a spicy, golden vegan bite for snacking or dinner.
# List of ingredients:
→ Chickpea Base
01 - 2 cups (330 g) cooked chickpeas, or 1 can, drained and rinsed
02 - 2 tbsp tahini
03 - 2 tbsp finely chopped fresh parsley
04 - 2 garlic cloves, minced
05 - 1 small onion, finely diced
06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp chili flakes, adjusted to taste
09 - 1/2 tsp salt
10 - 2 tbsp lemon juice
11 - 1/4 cup (30 g) all-purpose flour, or chickpea flour for gluten-free
→ Sesame-Chili Coating
12 - 1/3 cup (40 g) sesame seeds
13 - 1/2 cup (50 g) panko breadcrumbs, use gluten-free if needed
14 - 1/2 tsp chili powder
15 - 1/4 tsp black pepper
16 - 1/2 tsp salt
→ For Pan-Frying
17 - 3 tbsp vegetable oil, such as canola or sunflower
# Steps:
01 - Combine chickpeas, tahini, parsley, garlic, onion, cumin, smoked paprika, chili flakes, salt, and lemon juice in a food processor. Pulse until the mixture is well combined but still retains a slightly chunky texture.
02 - Transfer the processed mixture to a mixing bowl and fold in the flour until a soft, moldable dough comes together. If the dough feels too sticky, incorporate additional flour one tablespoon at a time.
03 - Scoop portions of the dough and shape into bite-sized nuggets or small patties, approximately 1.5 inches wide, arranging them on a plate or tray as you work.
04 - In a shallow bowl or plate, combine sesame seeds, panko breadcrumbs, chili powder, black pepper, and salt, mixing until evenly distributed.
05 - Roll each shaped nugget in the sesame-panko mixture, pressing gently on all sides to ensure an even, adherent crust forms over the entire surface.
06 - Heat vegetable oil in a large skillet over medium heat. Once the oil is shimmering, add the coated nuggets in batches without overcrowding the pan. Fry for 3 to 4 minutes per side until deeply golden and crispy on the exterior.
07 - Transfer the fried nuggets to a plate lined with paper towels to drain excess oil. Serve immediately while hot, accompanied by your preferred dipping sauce.
# Expert Advice:
01 -
- The texture is genuinely crispy on the outside and tender inside, not mushy like so many veggie nuggets turn out.
- You probably have most of these ingredients sitting in your pantry right now.
02 -
- Do not skip patting the canned chickpeas dry after rinsing, because excess moisture is the number one reason the dough turns too wet to shape.
- If you want to bake instead of fry, arrange the nuggets on a lined sheet, spray them generously with oil, and bake at 400 degrees Fahrenheit for 18 to 20 minutes, flipping once halfway through.
03 -
- Pulse the food processor in short bursts rather than letting it run, because you want chunky texture that gives the nuggets body, not hummus.
- Press the coating on firmly with your palms instead of just rolling, because a loose coating will fall off in the pan and leave you with bare nuggets.