Introduction

Sweet Potato Chickpea Nuggets are a delicious and nutritious plant-based snack or appetizer. These crispy, flavorful nuggets combine tender sweet potatoes and protein-packed chickpeas for a satisfying bite that’s perfect for dipping and sharing.

The image shows a white plate with about twenty round falafel patties, golden-brown and textured with small green herb bits, arranged around a central white bowl filled with dark red-brown sauce that looks thick and glossy. Some falafels have toothpicks stuck in them, and small fresh parsley leaves are scattered over the falafels and the plate for garnish. The plate sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sweet potatoes
15 oz chickpeas (drained and rinsed)
1 cup oat flour
1/2 cup flax meal
2 tsp paprika
2 tsp Italian seasoning
2 tsp garlic powder
2 tsp onion powder
1.5 tsp pink sea salt
1 tsp black pepper

Instructions

Step 1: Line a large baking sheet with parchment paper. Drain, rinse, and pat dry the chickpeas. Peel the sweet potatoes and cut them into fourths.
Step 2: Place the sweet potatoes in a medium saucepan and cover with water. Bring to a boil over high heat and cook until tender. Drain and transfer sweet potatoes to a food processor.
Step 3: Add chickpeas to the food processor with the sweet potatoes. Pulse on high for 30-40 seconds until the mixture is smooth and well combined, with no chunks remaining.
Step 4: In a large bowl, whisk together oat flour, flax meal, paprika, Italian seasoning, garlic powder, onion powder, pink sea salt, and black pepper until evenly mixed.
Step 5: Fold the sweet potato and chickpea mixture into the dry ingredients. Mix thoroughly with a spatula until there are no flour traces and the mixture forms a doughy consistency.
Step 6: Cover the bowl with plastic wrap and chill in the fridge for 20-30 minutes.
Step 7: Preheat the oven to 400°F (200°C). Scoop the mixture with a spoon and shape into nuggets about 3-4 inches long and 1/4 to 1/2 inch thick. Place them on the prepared baking sheet. If mixture becomes sticky, dust your hands with oat flour to help handle it.
Step 8: Bake the nuggets for 12-15 minutes. Remove from oven and let cool for 10 minutes to finish setting.
Step 9: Serve warm with BBQ sauce, ketchup, or your favorite dipping sauce. Enjoy!

Tips & Variations

For extra crispiness, flip the nuggets halfway through baking.
Try adding fresh herbs like parsley or cilantro to the mixture for a bright flavor.
Substitute oat flour with almond flour for a gluten-free option.
If the mixture feels too wet, add a little more oat flour or flax meal to achieve a doughy texture.

Storage

Store leftover nuggets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to crisp them back up. These nuggets can also be frozen; freeze on a baking sheet first, then transfer to a bag. Reheat from frozen in the oven for best results.

How to Serve

A white plate holds about twenty small, round falafel patties that are orange-brown in color with a crumbly texture, some topped with small green parsley leaves and a few with toothpicks stuck in them. In the center of the plate is a white ramekin filled with thick, dark red dipping sauce that has a slightly glossy surface. The plate is set on a white marbled surface with scattered parsley pieces around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes work best for texture and flavor, but you can use canned sweet potatoes if pressed and drained well. You may need to adjust the flour amounts to get the right consistency.

Are these nuggets gluten-free?

The recipe is naturally gluten-free if you use certified gluten-free oat flour. Regular oat flour may be cross-contaminated, so check your packaging if gluten is a concern.