A veggie nuggets recipe that kids go wild over!
Chickpea nuggets are just as fun as chicken nuggets but are made using chickpeas, sweet potatoes, and brown rice instead of chicken. They have a great texture and their shape makes them perfect for dipping. Our kids go wild for these plant-based nuggets (and we adults love them too!). Give them a try for lunch today!
Preheat oven to 375 degrees.
Prepare a baking sheet with parchment paper.
Place cut sweet potato on a steamer basket, add water to pot and steam until potatoes are tender, 10-12 minutes. Cool.
In a food processor, combine the garbanzo beans, rice, nutritional yeast, poultry seasoning, turmeric, salt, and pepper. Pulse mixture until semi smooth, add sweet potatoes and mix until well combined and smooth.
Using a 1 oz scoop, form into balls and flatten into a "nugget" and roll in panko crumbs, setting the nuggets on prepared baking sheet.
Bake for 30-40 minutes until nuggets are firm and golden brown. Serve with Honey Mustard Dressing.
This recipe is also available for school food service. Download our free eBook, Chef Todd Fisher’s Recipe Collection for USDA School Meals.