Crispy Chili Maple Chickpea Nuggets (Printable Version)
Crunchy baked chickpea bites with a sweet-spicy chili-maple glaze. Vegan, easy, and ready in 45 minutes.
# Ingredient List:
→ Nuggets
01 - 1 1/2 cups (250 g) cooked chickpeas, or 1 can, drained and rinsed
02 - 1/2 cup (60 g) breadcrumbs (gluten-free if needed)
03 - 1/4 cup (30 g) all-purpose flour (gluten-free if needed)
04 - 2 tablespoons nutritional yeast
05 - 2 tablespoons finely chopped fresh parsley
06 - 1 teaspoon garlic powder
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons olive oil, plus extra for brushing
12 - 2–3 tablespoons plant-based milk, as needed
→ Chili Maple Glaze
13 - 3 tablespoons pure maple syrup
14 - 1 tablespoon sriracha or chili sauce
15 - 1 tablespoon soy sauce (tamari for gluten-free)
16 - 1 teaspoon apple cider vinegar
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a food processor, combine chickpeas, breadcrumbs, flour, nutritional yeast, parsley, garlic powder, smoked paprika, onion powder, salt, black pepper, and olive oil. Pulse until well combined but still slightly chunky.
03 - Add plant-based milk one tablespoon at a time until the mixture holds together when pressed.
04 - With damp hands, shape the mixture into nugget-sized pieces, yielding about 16 to 20 nuggets.
05 - Arrange the nuggets on the prepared baking sheet. Brush lightly with olive oil for extra crispiness.
06 - Bake for 15 minutes, flip each nugget, then bake for another 8 to 10 minutes until golden and crisp.
07 - While the nuggets bake, whisk together maple syrup, sriracha, soy sauce, and apple cider vinegar in a small bowl until smooth.
08 - Remove the nuggets from the oven. Toss gently in the chili maple glaze or brush glaze over each nugget. Return to the oven for 2 to 3 more minutes to set the glaze.
09 - Let cool slightly before serving. Serve hot with vegan ranch, garlic aioli, or over a salad.
# Expert Advice:
01 -
- The texture is genuinely crunchy on the outside and tender inside, no deep frying required.
- That glaze hits every note, sweet, salty, smoky, and spicy, all at once.
- They come together in under an hour with ingredients you probably already have.
02 -
- Over-processing the chickpea mixture into a smooth paste will make the nuggets dense and heavy instead of light and tender.
- Flipping the nuggets halfway through baking is non-negotiable if you want even browning on both sides.
03 -
- For maximum crunch, roll each shaped nugget in extra panko breadcrumbs before brushing with oil and baking.
- A brief rest in the fridge for 15 minutes after shaping helps them hold their shape in the oven.