OMG Chickpea Nuggets!

This recipe, originally Chickpea Cutlets from Veganomicon, has taken internet blogs by storm.  Everyone speaks of this Veganomicon Chickpea/wheat gluten hybrid as if it’s better than God’s own supply of puffy cheeze balls.  Really, going fucking crazy about its deliciousness.  I have never made it before.  I made it today. 

I. love. these. nuggets. 

I think I’ve found the food I’m bringing to share at the picnic this Sunday. 

The chickpeas make them crispy on the outside; the vital wheat gluten makes them chewy on the inside.

Seriously. Good.

Chickpea nuggets

 

Red thought they were perfect little vessels for ketchup and mustard.  While I love drowning just about anything in a healthy helping of the red and yellow stuff, I thought that, in this case, the delicate and delicious balance of herbs and spices of the nuggets were overpowered by said red and yellow stuff.  In my opinion, they were perfectly complemented by something sweet.  In my case, honey.  But in the case of a vegan, perhaps agave nectar or maple syrup.  I’m thinking they will be fabulous fo deffs with some homemade BBQ sauce. 

Ingredients

  • 1 c cooked chickpeas
  • 2 tbsp olive oil
  • 1/2 c vital wheat gluten
  • 1/2 c bread crumbs
  • 1/4 c vegetable broth (or water)
  • 2 tbsp soy sauce (sub veggie worcestershire sauce or just some plain ol’ salt, I guess, if you need to be soy-free)
  • 1/2 tsp lemon zest (I didn’t have this and just squirted in a bit of lemon juice.)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sweet Hungarian paprika
  • 1/4 tsp dried sage
  • additional oil for frying or baking

Step one Mash the hell out of the chickpeas with the oil until there’s no identifiable chickpea matter left.

Step two Combine the rest of the dry ingredients in a bowl and stir through.  Add this to the mashed chickpeas.  Then add the wet ingredients and stir well to combine.  Knead the mixture in the bowl until the gluten strands begin to form and hold everything together (about three minutes).

Step three Divide the dough into little chunks and form them into little balls, then flatten into nugget shapes.  Rub a bit of olive oil on both sides of the nuggets and place them on a baking sheet.

Step four Bake for 20 minutes on 200C.  Flip nuggets and bake for an additional 8-10 minutes. 

Serve. 

Mmmm…

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