Crispy Chili Sesame Chickpea Nuggets (Print Version)
Crunchy chickpea nuggets with spicy chili and nutty sesame crust — a satisfying plant-based bite.
# List of Ingredients:
→ Chickpea Base
01 - 2 cups (340 g) canned chickpeas, drained and rinsed
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 tablespoon soy sauce
05 - 1 tablespoon sriracha or chili sauce
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - Salt and black pepper, to taste
09 - 1 tablespoon lemon juice
10 - 3 tablespoons all-purpose flour (or chickpea flour for gluten-free)
11 - 2 tablespoons chopped fresh parsley or cilantro
→ Coating
12 - 1/2 cup (60 g) breadcrumbs (use gluten-free if desired)
13 - 3 tablespoons white sesame seeds
14 - 1/2 teaspoon chili flakes (optional, for extra heat)
→ For Frying
15 - 3 tablespoons neutral oil (such as canola or sunflower)
# Step-by-step Instructions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper if baking instead of frying.
02 - In a food processor, combine the chickpeas, onion, garlic, soy sauce, sriracha, smoked paprika, cumin, salt, pepper, lemon juice, flour, and herbs. Pulse until the mixture is mostly smooth but still slightly chunky.
03 - Scoop out tablespoon-sized portions and shape into small nuggets or patties.
04 - In a shallow bowl, mix breadcrumbs, sesame seeds, and chili flakes.
05 - Roll each nugget in the breadcrumb mixture, pressing gently to adhere the coating evenly.
06 - To fry: Heat oil in a large skillet over medium heat. Fry nuggets in batches for 2–3 minutes per side until crispy and golden. Drain on paper towels. To bake: Arrange nuggets on the prepared baking sheet, spray lightly with oil, and bake for 20–25 minutes, flipping once, until crisp and golden.
07 - Serve hot with your favorite dipping sauce such as sweet chili sauce, tahini dip, or vegan ranch.
# Expert Advice:
01 -
- That crunch when you bite through the sesame crust is genuinely addictive and you will want to make a double batch immediately.
- They come together in under an hour with ingredients you probably already have, which makes them perfect for those evenings when takeout feels like giving up.
02 -
- Wet chickpea mixture will not hold together no matter how much you wish it would, so drain those cans thoroughly and even pat the chickpeas dry first.
- Pressing the breadcrumb coating firmly onto each nugget instead of gently rolling is the difference between a bare patchy exterior and a full golden shell.
03 -
- Add two tablespoons of nutritional yeast to the chickpea mixture for a savory depth that makes people ask what your secret ingredient is.
- Black sesame seeds create a dramatically beautiful crust that looks like something from a restaurant plating tutorial.