I made these chickpea nuggets in place of chicken nuggets for supper this evening and the consistency, texture and taste were awesome. If I hadn't told the kids they were not chicken nuggets, they would have never made the distinction. But so simple, healthy and more than tasty enough for all the picky palates in the family.
1 can (15 oz) chickpeas, rinsed and drained (or dried chickpeas cooked until tender)
1 small onion, chopped
salt and pepper
Seasoning of choice (I used Wildtree's Rockin Moroccan Rub)
1/2 cup flour
1 large egg
Method: Pulse chickpeas and onion in food processor. Add the rest of the ingredients and pulse until mostly smooth. Heat 1/4 inch oil of your choice in skillet and heat medium high. Using a table spoon, dollop into nugget-size pieces in the skillet and fry until golden brown on both sides. Serve with your favorite "nugget" sauces. (I used Greek yogurt with Wildtree's Java Rub mixed in for my dipping. The husband and children used ketchup and BBQ.) YUM!