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Sweet Potato Chickpea Nuggets Recipe

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★★★★★

5 from 109 reviews

Delicious and wholesome Sweet Potato Chickpea Nuggets made with nutrient-rich sweet potatoes, protein-packed chickpeas, and a blend of flavorful spices. These baked nuggets are a perfect vegan snack or appetizer, offering a crispy exterior with a soft, doughy interior that’s great for dipping.

Ingredients

Scale

Vegetables and Legumes

  • 2 sweet potatoes
  • 15 oz chickpeas (drained and rinsed)

Dry Ingredients

  • 1 cup oat flour
  • 1/2 cup flax meal

Spices and Seasonings

  • 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

  1. Prep Work: Line a large baking sheet with parchment paper. Drain and rinse chickpeas then pat dry. Peel the sweet potatoes and cut into fourths to prepare for boiling.
  2. Cook Sweet Potatoes: Place the sweet potatoes in a medium saucepan and cover completely with water. Bring to a boil over high heat and cook until tender, about 15-20 minutes. Drain and transfer to the food processor bowl.
  3. Combine Chickpeas and Sweet Potatoes: Add the drained chickpeas to the food processor with cooked sweet potatoes. Pulse on high for 30-40 seconds until the mixture is smooth and well combined without chunks.
  4. Mix Dry Ingredients: In a large mixing bowl, whisk together oat flour, flax meal, paprika, Italian seasoning, garlic powder, onion powder, pink sea salt, and black pepper to ensure even seasoning.
  5. Form Dough: Fold the sweet potato and chickpea mixture into the dry ingredients using a spatula. Mix until a doughy texture forms and no flour remains visible. The mixture should hold together well.
  6. Chill Mixture: Cover the bowl with plastic wrap and refrigerate for 20-30 minutes to firm up the dough and make it easier to shape.
  7. Shape Nuggets: Preheat oven to 400°F (200°C). Using a spoon, scoop the chilled mixture and shape it with your hands into nuggets approximately 3-4 inches long and 1/4-1/2 inch thick. Place on the prepared baking sheet. If the mixture becomes sticky, dust your hands with oat flour.
  8. Bake Nuggets: Bake the nuggets in the preheated oven for 12-15 minutes until cooked through and slightly firm on the outside.
  9. Cool and Serve: Remove from oven and let nuggets cool for 10 minutes to set. Serve with BBQ sauce, ketchup, or your favorite dipping sauce. Enjoy!

Notes

  • To prevent sticking while shaping nuggets, sprinkle oat flour on your hands as needed.
  • Ensure sweet potatoes are fully cooked and tender before blending for smooth texture.
  • These nuggets are best eaten fresh but can be refrigerated for up to 3 days and reheated in the oven.
  • For gluten-free option, verify oat flour is certified gluten-free.
  • Feel free to experiment with dipping sauces like spicy mayo, tahini, or avocado dip.

Keywords: sweet potato nuggets, chickpea nuggets, vegan appetizers, healthy snacks, baked nuggets, gluten-free snacks, plant-based protein

Find it online: https://hannahdelgado.com/sweet-potato-chickpea-nuggets-recipe/