Chickpea Nuggets + Using a Food Processor

These chickpea nuggets are a healthier alternative to chicken nuggets—a favorite of kids and adults alike. They’re meatless and veggie-packed. Chickpea nuggets have a bit more flavor than chicken nuggets but have a similar look and similar texture. Can you tell the difference? Can you trick* someone else this April Fool’s Day into trying these non-chicken nuggets?

*We mean “trick” very lightly, only as a fun joke on April Fool’s Day and do not typically support hiding veggies in other food or tricking people into eating foods they think they don’t like. The key to getting kids to accept a new food into their diets is for them to know that they are eating it. We don’t actually think it’s possible to trick someone with this recipe since they taste so different and do look different. But, using this recipe as an example, it won’t help kids eat healthier in the long-term if they eat this thinking it’s actually chicken nuggets because they won’t know that they ate and liked chickpeas, zucchini, and carrots. And if you get them to like it and admit afterwards what was inside, they’ll have an even harder time trusting new foods. On the other hand, if you’re upfront about what’s inside and show them that it’s similar to chicken nuggets that they already like (in shape, texture, color, etc.), they might just be willing to try it.

Our video and written recipe is below so you can give it a try yourself! Not only is this recipe great as a vegetarian alternative to chicken nuggets, but it is also a great introduction to using a food processor, which is a great kitchen tool if used safely and properly. In the video, we show how to assemble and use a food processor and review safety requirements. The main thing you need to know is that you need to be careful with the blade of the food processor. Handle it as you would a sharp knife and never stick your hands into a food processor with the blade in. If you need to get something out, you should also use a tool like a spoon or rubber spatula so you don’t cut yourself.

Chickpea Nuggets Recipe

Makes 14-16 nuggets

Prep time: 10-15 min, Cook time: 12 min

Ingredients:

• 1 small carrot

• 1/2 zucchini

• 1/2 can chickpeas

• 1/2 teaspoon Italian seasoning

• 1/2 teaspoon salt

• 1/4 garlic powder

• 1/4 teaspoon paprika

• 1/4 cup breadcrumbs

• 1/2 teaspoon olive oil

• 1 egg

Supplies:

• Food processor or blender

• Cutting board

• Knife

• Rubber spatula

• Clean dish towel

• Strainer

• Measuring cups and spoons

• Cookie scoop (optional)

• Mixing bowl

• Nonstick skillet

• Tongs or spatula

 Directions:

1. Set up the food processor. Lock your base into place, put in the blade, put the lid on, and turn it on to make sure that it works. If it doesn’t work, make sure all your pieces are installed correctly and locked into place. Once you get it to work, take the top off to add ingredients.

2. Start by adding 1 small carrot. Cut the carrot into quarters first so it will fit it into the food processor. Add it to the processor.

3. Next add half the zucchini. Cut the zucchini in half, then cut the half you’re using into pieces so it fits into the food processor. Add it to the processor.

4. Put the lid back on the processor and pulse a few times until veggies are shredded. Then open the processor and use a rubber spatula to scrape down the sides. Pulse again for a few more times.

5. Open the food processor and carefully remove the blade. Empty the contents of the food processor onto a clean dish towel. Gather everything into the middle of the towel and twist and squeeze over the sink to drain the liquid from the veggies. When drained, add the veggies back to the food processor and put the blade back in.

6. Strain and rinse half a can of chickpeas. Add them to the food processor.

7. Measure and add the remaining ingredients to the processor.

8. Pulse a few times to combine. Then open the processor and use a rubber spatula to scrape down the sides. Pulse again for a few more times.

9. Put a nonstick skillet on a stove burner and turn the burner on to medium heat.

10. Transfer the mixture in the food processor to a medium mixing bowl. Stir to combine if needed.

11. When the skillet is heated, scoop the mixture with a small cookie scoop and release into the pan. Repeat until the pan is filled (7-10 nuggets at once depending on the size of your pan and the size of your nuggets). The nuggets should not be touching. If you don’t have a nonstick skillet, you can use a regular one and add a little olive oil to the bottom before adding the nuggets to prevent them from sticking. If you don’t have a cookie scoop you can use a tablespoon or regular spoon for scooping.

12. Once you’ve added your nuggets to the pan, use the back of your cookie scoop to flatten them. Cook on the first side for about 3 minutes.

13. Use tongs or a spatula to flip them all over. Cook for another 3 minutes.

14. Remove from the pan and onto a plate. Repeat steps 11-13 for the remaining nugget mixture.

15. Let cool a little, then serve with ketchup or your favorite dipping sauce. Enjoy!