Prepare the Flax Egg:
In a small bowl, mix the ground flaxseed with water and let it sit for about 5-10 minutes until it thickens.
Process the Ingredients:
In a food processor, add the chickpeas, chopped onion, minced garlic, grated carrot, breadcrumbs, nutritional yeast, spices (smoked paprika, cumin, garlic powder, onion powder), salt, pepper, and the flax egg.
Process until the mixture is well combined but still slightly chunky. You don’t want a completely smooth paste; a bit of texture will give the nuggets a better bite.
Form the Nuggets:
Scoop out a tablespoon of the mixture and form it into nugget shapes. Continue until all the mixture is used up. You should get about 12-15 nuggets.
Cooking the Nuggets:
Pan-Frying: Heat olive oil in a large skillet over medium heat. Add the nuggets and cook for 3-4 minutes on each side, until they are golden brown and crispy.
Baking: Preheat your oven to 200°C (400°F). Place the nuggets on a baking sheet lined with parchment paper and brush or spray them lightly with olive oil. Bake for 20-25 minutes, flipping them halfway through, until they are golden and firm.
Serving:
Serve the chickpea nuggets hot with your favorite dipping sauce. They go well with vegan mayonnaise, ketchup, barbecue sauce, or a tangy tahini dip.
Tips:
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